Baked Coconut Chicken Fingers with Passion Fruit Sauce

Take your family on a tropical getaway with this recipe for baked coconut chicken fingers served with a passion fruit, pineapple, and banana fruit sauce.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 634 Calories

Ingredients

• 2 tablespoons white sugar
• 1 teaspoon ground ginger
• 3 tablespoons butter
• 2 tablespoons cornstarch
• 1 (14 ounce) can coconut milk
• 3 eggs, beaten
• 1 teaspoon kosher salt
• 2 pounds chicken tenders
• avocado oil cooking spray
• 2 firm ripe bananas, cut into 1/4-inch slices
• 1 cup thinly sliced fresh pineapple
• 4 tablespoons coconut milk
• 1 passion fruit, pulp scooped out
• 0.5 teaspoon ground turmeric
• 0.5 teaspoon kosher salt
• 0.75 teaspoon cayenne pepper
• 0.5 cup almond flour
• 0.5 cup coconut flour
• 2.5 cups shredded unsweetened coconut

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.