Coconut Chicken with Pineapple Sauce


For the Pineapple Sauce

1 cup pineapple juice

1 1/2 Tablespoons raw honey

1 lime, juiced

1 cup finely diced fresh pineapple chunks (not canned)

1 tsp spicy garlic chili sauce

2 Tablespoons cornstarch

For the Chicken

1.5 pounds chicken tenders,

Sea salt and pepper

1 cup sweetened shredded coconut

1 cup panko bread crumbs

1/2 cup coconut flour

2 eggs, beaten

parsley or cilantro, chopped for garnish


Preheat your oven to 400, then line a baking sheet with parchment paper.

For the Pineapple Sauce

In a pan, whisk to mix pineapple juice, honey and lime juice.

Heat on medium and bring to a boil, whisking so honey dissolves and doesn't burn.

Once boiling, reduce heat to medium low.

Add pineapple chunks and simmer for 20 minutes, or until mixture is reduced and thickened.

For a thicker sauce, mix 2 Tablespoons cornstarch into 1/4 cup of cold water.

Whisk until completely dissolved, then slowly add to pineapple sauce while stirring.

The sauce thickens quickly, add until you get the consistency you want.

When done, set aside to cool to room temperature.

For the Chicken

Put flour and eggs into 2 seprate pie pans and set aside.

Heat a fry pan over high heat, then add coconut and panko bread crumbs.

Stir to mix and reduce the heat to medium.

Let coconut and panko toast, shake pan often to prevent burning.

When 1/2 to 3/4 of the mix is golden brown, remove from heat and put in a pie pan.

Season chicken with salt and pepper, then dredge in flour, egg and coconut panko mixture.

Put breaded strips onto the parchment covered baking sheet.

When chicken is coated, bake for 20 minutes, or until the chicken's temperature is 165.

Serve topped with spicy pineapple sauce and sprinkle parsley or cilantro over the chicken. Enjoy!
Thanks for Shopping at Gene's Fine Foods!

Return to Recipes