2 (6oz) containers of pineapple Greek yogurt
1 ½ tsp. coarse ground The Spice Hunter Black Peppercorn Organic Grinder
2 lbs. boneless, skinless chicken breasts, cut into strips
2 cups panko breadcrumbs
1 cup sweetened, shredded coconut
¾ tsp. salt, if desired
Preheat oven to 450°F. Combine yogurt and pepper together in a large bowl. Add chicken to yogurt and coat pieces well; set aside. In a shallow dish, combine panko, coconut and salt. Coat each piece of chicken with panko mixture and carefully arrange on a greased baking sheet. Once all the pieces are coated, spray with cooking spray or drizzle a little oil over chicken. Bake for about 15 minutes, flip pieces and cook another 10-15 minutes or until chicken is cooked through. If desired, carefully broil for the last few minutes, watching to make sure the chicken doesn't burn.