Baked Coconut Chicken Fingers with Passion Fruit Sauce

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

1
Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Servings:
8
Yield:
8 servings

Ingredients

Chicken Tenders:

  • 1 (14 ounce) can coconut milk

  • 2 pounds chicken tenders

  • ½ cup coconut flour

  • ½ cup almond flour

  • 1 teaspoon kosher salt

  • 1 teaspoon ground ginger

  • ¾ teaspoon cayenne pepper

  • ½ teaspoon ground turmeric

  • 2 ½ cups shredded unsweetened coconut

  • 3 eggs, beaten

  • avocado oil cooking spray

Passion Fruit Sauce:

  • 3 tablespoons butter

  • 2 tablespoons white sugar

  • ½ teaspoon kosher salt

  • 2 firm ripe bananas, cut into 1/4-inch slices

  • 1 cup thinly sliced fresh pineapple

  • 2 tablespoons cornstarch

  • 4 tablespoons coconut milk

  • 1 passion fruit, pulp scooped out

Directions

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

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

  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.

  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.

  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.

  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.

  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.

Cook's Note:

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

Nutrition Facts (per serving)

634 Calories
45g Fat
31g Carbs
33g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 634
% Daily Value *
Total Fat 45g 57%
Saturated Fat 32g 162%
Cholesterol 146mg 49%
Sodium 493mg 21%
Total Carbohydrate 31g 11%
Dietary Fiber 11g 39%
Total Sugars 12g
Protein 33g
Vitamin C 14mg 72%
Calcium 46mg 4%
Iron 4mg 23%
Potassium 649mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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