1. Prepare the Chicken Tenders

Start by preparing the chicken tenders. If necessary, trim any excess fat from the chicken and pat the tenders dry with paper towels. This step ensures that the coconut coating will stick well to the chicken.

Next, set up a breading station by preparing three shallow bowls. In the first bowl, combine the flour, garlic powder, onion powder, paprika, salt, and pepper. In the second bowl, whisk the two eggs until smooth. In the third bowl, combine the shredded coconut and panko breadcrumbs.

2. Bread the Chicken Tenders

Take each chicken tender and dip it first into the flour mixture, coating it evenly and shaking off any excess. Then, dip the floured chicken into the beaten eggs, making sure it is completely covered. Finally, roll the chicken in the coconut and panko mixture, pressing gently to ensure the coating sticks well. Repeat this process for all the chicken tenders.

3. Cook the Chicken Tenders

There are two ways to cook these coconut chicken tenders: baking or frying. Choose the method that works best for you:

For Baking: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray. Arrange the breaded chicken tenders in a single layer on the prepared baking sheet. Drizzle a little olive oil over the tenders to help them crisp up as they bake.

Bake the chicken tenders for 20-25 minutes, or until they are golden brown and cooked through. Flip them halfway through the cooking time to ensure even browning on both sides. The internal temperature of the chicken should reach 165°F (75°C).

For Frying: Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the chicken tenders to the pan, cooking in batches if necessary. Fry the chicken for 3-4 minutes on each side, or until golden brown and cooked through. Transfer the cooked tenders to a paper towel-lined plate to drain excess oil.

4. Prepare the Creamy Caribbean Salsa

While the chicken is cooking, prepare the creamy Caribbean salsa. Start by dicing the fresh pineapple into small chunks. Then, finely chop the red bell pepper, red onion, and jalapeño pepper. Place all of these ingredients in a medium bowl.

Add the chopped cilantro, lime juice, and Greek yogurt to the bowl. For an extra touch of sweetness, add the honey and stir everything together until well combined. Season with salt and pepper to taste.

5. Assemble and Serve

Once the chicken tenders are cooked, serve them alongside the creamy Caribbean salsa. You can either drizzle the salsa over the tenders or serve it on the side for dipping. Garnish the dish with additional chopped cilantro or lime wedges for an extra pop of freshness.

These Coconut Chicken Tenders with Creamy Caribbean Salsa pair wonderfully with sides like rice, a fresh salad, or steamed vegetables. For a complete tropical meal, serve with some plantains or a side of quinoa.