INGREDIENTS:

• 1 lb. ground chicken
• 2 eggs
• 1/4 c. crushed pineapple, drained (reserving juice from can)
• 3/4 c. regular breadcrumbs
• 1/2 t. garlic powder
• 1/2 t. onion powder
• 3/4 t. salt
• 2 T. reserved pineapple juice
• 1/2 c. flour
• 1 c. panko breadcrumbs
• 1 c. coconut flakes (sweetened)
• 1 t. coconut extract
• vegetable or canola oil for frying

INSTRUCTIONS:

1. Mix the ground chicken, 1 egg, crushed pineapple, breadcrumbs, garlic and onion powders, salt and the pineapple juice together in a bowl.
2. Chill for 2 hours or overnight.
3. Set a large pot filled halfway with oil to heat over medium heat.
4. While the oil is heating start scooping out the meatballs.
5. Set out 3 bowls for coating the meatballs.
6. One with the other egg mixed with the coconut extract and 1 T. of water.
7. Another with the flour and another with the panko breadcrumbs and coconut flakes combined together.
8. Using a 1 1/2 T. scoop, portion out a meatball and dip it first in the flour, shaking off any excess, then in the egg and then in the panko/coconut mixture.
9. Place on a sheet tray or a board and repeat with the remaining mixture.
10. Once the oil comes to 325 degrees carefully place in your first batch of meatballs.
11. How many meatballs per fry will depend on the size pot your using, just be sure not to overcrowd your pot of oil.
12. Fry the meatballs for 5 minutes, then remove one and cut into it to make sure the mixture is coked through. If it's not, give them another minute and check again.
13. Place the meatballs on a plate lined with paper towels and repeat until all the meatballs are fried.
14. Serve with toothpicks and a piece of pineapple for appetizers or serve for dinner with fries or rice.

Notes:
You can keep these meatballs in the oven at 250º for up to an hour.