Coconut Chicken Tenders with Pineapple Sauce

Chicken tenders seem so simple but are one of my go-to choices when I eat out. The perfectly juicy chicken encased in a crispy, flaky crust make chicken tenders irresistible. If you are a chicken tender lover like me, just wait until you try these Coconut Chicken Tenders! Like all good chicken tenders, they start with delectably moist chicken enveloped with crunchy breading. But the breading is made of coconut flakes, which adds an extra layer of sweet, tropical flavor!

As if that’s not enough, a super quick and easy, but delicious Pineapple Sauce brings the tropical flavors to the next level. The sweet, tangy Pineapple Sauce perfectly complements the Coconut Chicken Tenders and will surely wow everyone who tries them. Imagine enjoying a piña colada and chicken tenders—at the same time.

Scroll down to see how you can make these flavorful Coconut Chicken Tenders with Pineapple Sauce!

Ingredients

• 2 lbs Chicken tenderloins
• Canola or vegetable oil for deep frying
• 14 oz Coconut flakes, sweetened
• 3 Eggs
• 2 Tbsp Water
• 1 cup Flour
• 1 tsp Salt
• 1/2 tsp Pepper

Pineapple Sauce

• 8 oz Crushed pineapple in pineapple juice
• 2 Tbsp Ketchup
• 4 tsp Soy sauce
• 2 Tbsp Sugar
• 1/4 cup Water
• 1 Tbsp Corn starch

Instructions

Begin by seasoning the chicken tenderloins with salt and pepper. Then set up a breading station. Pour the flour onto a plate, whisk the eggs with 2 Tbsp of water in a bowl, and pour the coconut flakes onto a plate. Coat the chicken tenderloins with flour, then dip them in the egg mixture, and lastly coat them with coconut flakes.

Heat canola oil or vegetable oil to 350–375°F in a deep fryer or a skillet. If using a skillet rather than a deep fryer, ensure the oil is at least 1.5 inches deep. Place the coated chicken tenderloins into the hot oil and deep fry them for 10 minutes, turning the tenderloins over after 5 minutes if frying them in a skillet. Fry them in batches until all the chicken tenderloins are fried. Each batch can be kept warm in a 200°F oven while you fry the rest of the coconut chicken tenders.

For the Pineapple Sauce, pour a can of crushed pineapple with pineapple juice into a saucepan with ketchup, soy sauce, water, sugar, and cornstarch. Stir all the ingredients together and cook over low heat for 7 minutes until the sauce thickens. The corn starch will initially make the sauce look mirky, but after it cooks through, the sauce will become clear and thick.

Serve the Coconut Chicken Tenders warm with Pineapple Sauce on the side.

If you like these Coconut Chicken Tenders with Pineapple Sauce, you might also want to check out Pan-fried Pork Chop (Donkatsu) with Pineapple Sauce, The Best Korean Fried Chicken, or Crispy Lemon Pepper Popcorn Chicken. For more recipes like these, be sure to subscribe via email or follow Sprinkle of Sesame on Instagram!

Print Recipe

4.15 from 7 votes

Coconut Chicken Tenders with Pineapple Sauce

Juicy and moist fried chicken with coconut breading, served with sweet and tangy pineapple sauce

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Appetizer, dinner, lunch, Main Course

Cuisine: American

Keyword: chicken, chicken breast, kid-friendly

Servings: 4

Ingredients

• 2 lbs Chicken tenderloins
• Canola or Vegetable oil for deep frying
• 14 oz Coconut flakes sweetened
• 3 Eggs
• 2 Tbsp Water
• 1 cup Flour all-purpose
• 1 tsp Salt
• ½ tsp Pepper

Pineapple Sauce

• 8 oz Crushed pineapple in pineapple juice
• 2 Tbsp Ketchup
• 4 tsp Soy sauce
• 2 Tbsp Sugar
• ¼ cup Water
• 1 Tbsp Corn starch

Instructions

• Begin by seasoning the chicken tenderloins with salt and pepper. Then set up a breading station. Pour the flour onto a plate, whisk the eggs with 2 Tbsp of water in a bowl, and pour the coconut flakes onto another plate. Coat the chicken tenderloins with flour, then dip them in the egg mixture, and lastly coat them with coconut flakes.
• Heat canola oil or vegetable oil to 350–375ºF in a deep fryer or a skillet. Ensure the oil in the skillet is at least 1.5 inches deep. Place the coated chicken tenderloins into the hot oil and deep fry them for 10 minutes, turning them over after 5 minutes if frying them in a skillet. Fry them in batches until all the chicken tenderloins are fried. Keep each batch warm in a 200ºF oven.
• For the Pineapple Sauce, pour a can of crushed pineapple with pineapple juice into a saucepan with ketchup, soy sauce, water, sugar, and cornstarch. Stir all the ingredients together and cook over low heat for 7 minutes until the sauce thickens. The corn starch will initially make the sauce look mirky, but after it cooks through, the sauce will become clear and thick.
• Serve the Coconut Chicken Tenders warm with Pineapple Sauce on the side.

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