Baked Coconut Chicken Fingers with Passion Fruit Sauce

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Pour the can of coconut milk into a large bowl. Add chicken tenders and toss to coat.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': '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. 4

   {'id': 'step_3', 'step': 4, 'text': '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. 5

   {'id': 'step_4', 'step': 5, 'text': '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. 6

   {'id': 'step_5', 'step': 6, 'text': '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. 7

   {'id': 'step_6', 'step': 7, 'text': '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.'}

📊 Nutrition Facts

Per serving (8 servings total)