Ingredients
- 1 (14-ounce) can pineapple chunks
- 1 tablespoon blackstrap molasses
- 1 tablespoon honey
- 1 teaspoon fish sauce
- 1 tablespoon fresh lime juice
- 1/2 teaspoon fine sea salt
- 1 pound chicken tenders
- 1 cup unsweetened shredded coconut
- 1/4 cup coconut oil
Instructions
- Prepare the dipping sauce: Drain the pineapple and reserve the juice. Transfer the pineapple chunks to a blender with the molasses, honey, fish sauce, and 2 tablespoons of the reserved juice, setting the rest of the juice aside for use in Step 2. Blend on high speed until a smooth, thin sauce forms. Set this dipping sauce aside in a small serving bowl.
- Whisk together 1/3 cup of the remaining pineapple juice, lime juice, and salt. Marinate the chicken in the liquid in a large plastic bag in the refrigerator for 1 to 1.5 hours.
- Remove the chicken from the marinade and place on a work surface. Spread the shredded coconut on a shallow plate. Roll each chicken tender in the coconut until coated on all sides.
- Heat the coconut oil in a very large skillet over medium-high heat. Ideally, you want to cook all the chicken in one batch to prevent the coconut oil from burning, but avoid crowding the pan. Fry the chicken tenders for 2 to 3 minutes per side, until cooked through. If cooking in two batches, wipe out the skillet between batches and then add additional coconut oil to the skillet.
- Serve the chicken tenders immediately with the pineapple dipping sauce.
Notes
- Make Ahead Tip: You can make the dipping sauce up to 4 days in advance and store in the refrigerator until ready to use.
- Leftover Tip: Once cool, store in a sealed glass container in the refrigerator for up to 3 days. To reheat, place the chicken tenders on a broiler rack and broil for 2 to 3 minutes, until warm and crispy.
- Prep Time: 1 hour 10 minutes
- Cook Time: 8 minutes
- Category: Main Courses
- Method: Stovetop