Print Recipe

Coconut-Crusted Chicken Tenders with Pineapple Dipping Sauce

This quick and easy chicken recipe from The Healing Kitchen is perfect for a weeknight dinner. 
Prep Time10 mins
Cook Time6 mins
Total Time1 hr 46 mins
Course: Appetizer, Main Course
Servings: 2 - 3 servings
Author: Alaena Haber & Sarah Ballantyne



  • Prepare the dipping sauce: Drain the pineapple and reserve the juice. Transfer the pineapple chunks to a blender with the molasses, honey, fish sauce, and 2 tablespoons of the reserved juice, setting the rest of the juice aside for use in Step 2. Blend on high speed until a smooth, thin sauce forms. Set this dipping sauce aside in a small serving bowl.
  • Whisk together ⅓ cup of the remaining pineapple juice, lime juice, and salt. Marinate the chicken in the liquid in a large plastic bag in the refrigerator for 1 to 1½ hours.
  • Remove the chicken from the marinade and place on a work surface. Spread the shredded coconut on a shallow plate. Roll each chicken tender in the coconut until coated on all sides.
  • Heat the coconut oil in a very large skillet over medium-high heat. Ideally, you want to cook all the chicken in one batch to prevent the coconut oil from burning, but avoid crowding the pan. Fry the chicken tenders for 2 to 3 minutes per side, until cooked through. If cooking in two batches, wipe out the skillet between batches and then add additional coconut oil to the skillet.
  • Serve the chicken tenders immediately with the pineapple dipping sauce.


Make Ahead: Make the dipping sauce up to 4 days in advance and store in the refrigerator until ready to use.
Store & Reheat: Once cool, store in a sealed glass container in the refrigerator for up to 3 days. To reheat, place the chicken tenders on a broiler rack and broil for 2 to 3 minutes, until warm and crispy.