Coconut Chicken with Pineapple

INGREDIENTS
1 tbsp fresh lime juice
1 tbsp hot pepper sauce
1 14 oz can light coconut milk
1 lb (16 oz) boneless, skinless chicken breast (shrimp also works well here!)
¾ cup bread crumbs
½ cup flaked sweetened coconut
½ tsp salt
¼ tsp ground pepper

PINA COLADA/PINEAPPLE DIP
3 oz crushed pineapple
3 oz fat free sour cream
4 oz pina colada mix (no alcohol)

INSTRUCTIONS
Preheat oven to 400*F

Combine first 3 ingredients in a large zip-top plastic bag Add chicken to bag and seal. Marinate in fridge 1½ hours - turn bag occasionally.

Combine bread crumbs, coconut, salt, and pepper in a bowl. Remove chicken from marinade; discard remaining marinade. Dredge chicken, 1 pc at a time into bread crumb mixture Place chicken on a sprayed baking sheet. Coat top of chicken with cooking spray. Bake for 30 minutes or until done