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.
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.
Keywords: paleo, aip, coconut-crusted chicken tenders with pineapple dipping sauce