Embark on a tropical culinary adventure with these crispy, baked coconut chicken fingers, perfectly complemented by a vibrant passion fruit sauce bursting with the flavors of banana and pineapple. A delightful dish that brings a taste of the islands to your table!

Follow The Directions

01

Step

0 mins

Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.

02

Step

0 mins

Pour the can of coconut milk into a large bowl. Add chicken tenders and toss to coat.

03

Step

0 mins

Combine coconut flour, almond flour, salt, ginger, cayenne pepper, and turmeric on a large plate or in a shallow dish. Place shredded coconut and eggs in separate shallow bowls.

04

Step

0 mins

Roll each chicken tender in the flour mixture. Dip in the egg and roll in coconut. Place tenders on the prepared sheet pan; coat with cooking spray.

05

Step

23 mins

Bake in the preheated oven until a meat thermometer inserted into the center of the largest chicken tender reads 165 degrees F (74 degrees C), 20 to 25 minutes. Broil until outsides are browned and toasted if desired, 1 to 2 minutes. Be sure to watch carefully to avoid scorching.

06

Step

4 mins

Melt butter in a nonstick skillet over medium heat. Add sugar and salt; stir to dissolve. Add bananas and pineapple; cook, stirring gently, until heated through, 3 to 5 minutes.

07

Step

2 mins

Combine cornstarch and coconut milk in a small bowl; stir into the skillet with the fruit mixture. Cook, stirring gently, until slightly thickened, 2 to 3 minutes. Add passion fruit pulp. Stir for 1 to 2 minutes more. Serve sauce over the coconut chicken tenders.