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Coconut crusted chicken on a bun with pineapple aioli and lettuce.

Vegan Coconut Crusted Chicken Sandwich w/ Pineapple Aioli

This Vegan Coconut Crusted Chicken Sandwich w/ Pineapple Aioli is sweet from the pineapple and slightly spicy from the jalapeño. It's so flavorful, fresh, and delicious! My boyfriend told me this was a 10/10! It also happens to be incredibly easy and quick.
5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Author: Liv King

Ingredients
 

Vegan Chicken:

  • 4 Vegan Chicken Patties I used Gardein Chick’n Scallopini
  • ½ cup Shredded Coconut
  • ⅓ cup All Purpose Flour
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Onion Powder
  • ¼ teaspoon Cayenne Pepper
  • ½ teaspoon Salt
  • ½ teaspoon Black Pepper
  • 1 tablespoon Pineapple Juice from canned Pineapple
  • ⅓ cup Unsweetened Non-Dairy Milk

Pineapple Aioli:

  • ½ cup Vegan Mayo I used Follow Your Heart
  • ¼ cup Minced Pineapple use pineapple rings from a can
  • 2 tbsps Minced Fresh Jalapeño seeds removed
  • 1 tablespoon Lemon Juice
  • 1 tablespoon Pineapple Juice use pineapple rings from a can
  • ½ teaspoon Salt
  • Fresh Black Pepper to taste
  • Extras:
  • 4 Vegan Hamburger Buns or bread of choice
  • Green Leaf Lettuce enough for 4 burgers
  • A Few Slices of Red Onion
  • Pickled or Fresh Jalapeño sliced
  • 4 Pineapple Rings from a Can

Instructions

  • First, make the Pineapple Aioli by finely chopping the pineapple and jalapeño. Add the pineapple, jalapeño, vegan mayo, lemon juice, pineapple juice, salt, and pepper to a bowl and combine well. Refrigerate until ready to assemble. 
  • If your vegan chicken patties are frozen, heat them up on a stovetop for a few minutes. Set aside. 
  • In a shallow bowl, add the coconut shreds. In another shallow bowl add the flour, seasonings, pineapple juice, and non-dairy milk. Whisk until well combined. 
  • Heat a large pan to medium-high. Add enough oil to cover the base of the pan. 
  • Dip the vegan chicken patties in to the wet mixture then straight in to the shredded coconut. Fry for 2-3 minutes per side or until coconut is golden brown. Remove and set aside on a wire rack. Turn down heat as needed. Continue until all vegan chicken patties have been coated and fried.
  • Heat another pan on medium-high and place 4 of the pineapple rings on it until they release juice and then start to get slightly caramelized.
  • Heat the hamburger buns in the oven, wash the lettuce, and slice the red onion and jalapeño. 
  • Assemble your sandwiches by place a spoonful of aioli on the bottom half of the bun followed by the lettuce, fried vegan chicken patty, red onion, pineapple ring, jalapeño, and more aioli. Serve with side dish of your choice. Enjoy!
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