They’re crunchy, sweet, and savory. The coconut breading makes them crunchy. I love coconut-fried anything. Pineapple is in the marinade for the chicken and in the sweet chili sauce. It adds a nice sweetness overall. Everything works so perfectly in these chicken tenders.
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This was the first recipe we tried when we got the new cookbook. It was at the beginning of fall, we were knee-deep in getting back into work, and we were looking for an easy comfort food. Were these easy? Maybe not a ‘quick’ weeknight meal, but they were delicious. When we flipped to this recipe, the chicken tenders just spoke to us, “Make me.” I admit, I was a little skeptical of the sweet chili pineapple sauce. I wasn’t sure how spicy or sweet it was going to be. But it had the right balance of both. Well, maybe a little more sweet than spicy.
We could eat these over and over, but at some point we’d probably turn into chicken tenders. These would be great finger foods to make for any party. Just note that these need marinating for 30 mins-4 hours. I would recommend marinating on the 4-hour side. The longer, the better!
Were chicken tenders your favorite food when you were a kid?
