Crunchy Coconut-Crusted Chicken Tenders with Sweet Pineapple Slaw

Looking for a protein‑packed, fuss‑free dinner that can be on the table in under 30 minutes? This Coconut‑Crusted Chicken Tenders with a zesty Sweet Pineapple Slaw over fluffy brown rice delivers a burst of flavor, crunch, and nutrition. Perfect for busy weeknights or a flavorful family meal that won’t weigh you down.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• - 1 lb chicken tenders (about 12 pieces)
• - ½ cup shredded coconut
• - ½ cup panko breadcrumbs
• - ¼ cup all‑purpose flour
• - 2 large eggs, beaten
• - 1 tbsp soy sauce
• - 1 tsp smoked paprika
• - ½ tsp garlic powder
• - Salt and pepper to taste
• **Pineapple Slaw**
• - 2 cups shredded red cabbage
• - 1 cup shredded carrots
• - 1 cup diced fresh pineapple
• - ½ cup diced red bell pepper
• - ¼ cup diced scallions
• - 2 tbsp chopped fresh cilantro
• - 2 tbsp lime juice
• - 1 tbsp honey
• - 1 tsp sriracha
• - 1 tsp sesame oil
• - 1 tbsp rice vinegar
• - Pinch of salt
• **Brown Rice**
• - 1 cup brown rice (uncooked)
• - 2 cups water
• - Pinch of salt

Instructions

1. 1. Preheat oven to 400 °F (200 °C) and line a baking sheet with parchment paper.
2. 2. In a shallow dish mix shredded coconut, panko, salt, pepper, smoked paprika, and garlic powder.
3. 3. In a second bowl whisk eggs with soy sauce.
4. 4. Pat chicken dry, then dredge each tender in flour, dip in egg mixture, and coat with coconut‑panko blend.
5. 5. Place coated tenders on prepared sheet and bake for 18‑20 min, turning halfway, until golden and cooked through.
6. 6. While chicken bakes, combine all slaw ingredients in a large bowl; whisk sauce ingredients and pour over slaw, toss to coat.
7. 7. Rinse and cook brown rice according to package (about 45 min); fluff once done.
8. 8. Serve baked tenders atop a bed of brown rice, topping with generous spoonfuls of pineapple slaw.
9. 9. Finish with an extra squeeze of lime or a sprinkle of fresh cilantro for brightness.
10. 10. Enjoy the crunch and citrusy zing in every bite!

Chef's Note

For a crispier crust, press the coconut crumble into the coating before baking, and use parchment paper to keep cleanup simple.

Make-Ahead Tips

Chicken tenders can be marinated and coated up to 24 hrs ahead, stored in the fridge. The pineapple slaw tastes best fresh but will keep for 2 days in an airtight container. Pre‑cooked rice can be reheated in a microwave or on the stove with a splash of water.

Substitutions

Swap chicken for turkey or lean pork tenderloins. Use almond flour instead of all‑purpose flour for a gluten‑free version. Replace honey with maple syrup for a vegan option.