Coconut-Crusted Chicken Tenders with Pineapple Dip

There is a particular kind of pleasure in a meal that feels like takeout and is, in fact, built entirely from real ingredients. These tenders marinate in pineapple juice and lime, then take a crust of nothing but shredded coconut, crisping up sweet and golden with no breadcrumbs, no flour, and no egg wash anywhere in sight.

The shredded coconut crust gives a satisfying crunch, and the chicken underneath is a clean protein, a source of the building blocks the body uses while it repairs. A small amount of honey and molasses season the marinade, enough for real flavor without much sugar. A bright pineapple dip finishes the plate.

Take a moment with the bird before it cooks. A real life made this meal possible. Let the tropical smell fill the kitchen, plate it while it is hot, and sit down to eat it properly.

Ingredients

• one 14 oz can pineapple chunks in juice, juice reserved and split between the dip and the marinade
• 1 1/2 teaspoons blackstrap molasses
• 1 1/2 teaspoons honey
• 1 teaspoon clean-label fish sauce
• 1 tablespoon fresh lime juice
• 1/2 teaspoon fine sea salt
• 1 pound chicken tenders
• 1 cup unsweetened shredded coconut (this is the crust, in place of any breadcrumbs, flour, or egg coating)
• coconut oil for cooking, instead of any seed oil

Method

• For the dip, blend the drained pineapple with the molasses, honey, fish sauce, and 2 tablespoons of the reserved juice until smooth and pourable. Set it aside.
• For the marinade, whisk about 1/3 cup of the remaining pineapple juice with the lime juice and salt. Add the chicken in a bag and marinate in the fridge 1 to 1.5 hours.
• Drain each tender and roll it in the shredded coconut until it is fully coated.
• Heat the oven to 375 F. Line a sheet pan with parchment, brush it with melted coconut oil, lay the tenders out with space between them, and brush their tops with more coconut oil so the coconut toasts rather than dries out. Bake about 8 to 10 minutes, turn, and bake another 6 to 8 minutes until the coconut is golden and the chicken is cooked through. Watch closely so the coconut browns but does not burn. (Times are an estimate and want a test bake.)
• Serve right away with the pineapple dip.

Make-ahead: the dip keeps refrigerated up to 4 days. Cooked tenders keep sealed in the fridge up to 3 days and re-crisp under the broiler for 2 to 3 minutes.

Air fryer variation

Lay the coated tenders in a single layer in the basket, brush with coconut oil, and air-fry at about 360 F for 8 to 10 minutes, turning once, until the coconut is golden and the chicken is cooked through. Shredded coconut scorches fast in an air fryer, so check early and drop the heat if needed. (Untested time, flag for a trial run.)

*Adapted from grazed-and-enthused*

*Lower-sugar note: the sugar here is the pineapple, not added sweetener. For a lighter serving, use a smaller portion, or blend in a splash of water or coconut milk to stretch the batch so each serving carries less.*