Take your family to an exotic culinary destination with baked coconut chicken fingers served with a tropical fruit sauce made of bananas, passion fruit, and pineapple.


Recipe Summary test

20 mins
30 mins
50 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Chicken Tenders:
Passion Fruit Sauce:


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

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

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

Cook's Note:

Feel free to substitute ghee for the butter and arrowroot powder for the cornstarch.

Nutrition Facts

634 calories; protein 32.5g; carbohydrates 31.2g; fat 44.6g; cholesterol 145.8mg; sodium 492.7mg. Full Nutrition