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I am in LOVE with these BAKED COCONUT CASHEW CHICKEN BITES with sweet and tangy Pineapple Dip! Sweet and spicy, crunchy outside, tender inside and the flavor combo is dreamy! The BEST appetizer that everyone raves about! You seriously won't be able to stop eating them!
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Baked Coconut Cashew Chicken Bites

Crunchy, crispy flavorful BAKED COCONUT CASHEW CHICKEN BITES with sweet and tangy Pineapple Dip make an appetizer (or meal) everyone will rave about!  The harmony of sweet and spice, crunchy outside, tender inside and tons of texture are so crazy delicious you won't be able to stop eating them!   

Ingredients

  • 1 1/2 pounds chicken breasts pounded thin (or chicken tenders), cut into 1 ½- 2” pieces
  • nonstick cooking spray

Coconut Cashew Breading

  • 2 tablespoons butter
  • 1 tablespoon coconut or olive oil
  • 1 cup sweetened coconut flakes
  • 3/4 cup roasted salted cashews
  • 3/4 cup panko bread crumbs
  • 1/2 cup flour
  • 1/2 tsp EACH salt, brown sugar, garlic pwdr, ginger pwdr
  • 1/4 tsp EACH pepper, onion pwdr, chili pwdr
  • 1/8 teaspoon cayenne pepper

Batter

Pineapple dip

  • 1 20 oz. can crushed pineapple in juice
  • 1/4 cup sugar
  • 3 tablespoons lime juice
  • 2 teaspoons cornstarch
  • 1/2 teaspoon sriracha more or less to taste

Instructions

Pineapple Dip

  • Add all Dip ingredients to your blender. Blend until very smooth. Add to a small saucepan and simmer approximately 5 minutes or until reduced and thickened. Store in the refrigerator while you prepare chicken. (Can be made up to 2 days ahead and refrigerated in an airtight container.)

Coconut Cashew Breading

  • Preheat oven to 400 degrees F. Line a baking sheet with foil and lightly spray with nonstick cooking spray. Set aside.
  • Add coconut flakes to your food processor and blend into smaller pieces (or you can cut by hand). Melt 2 tablespoons butter with 1 tablespoon coconut oil (may sub olive oil) in a large nonstick skillet over medium heat. Add coconut flakes and panko and toast until golden, stirring often. Remove to a large bowl.
  • Add cashews to food processor and process until the size of panko crumbs. Add to coconut/panko mixture. Stir in 1/2 cup flour and all Coconut Cashew Breading Spices and mix until evenly combined.

Batter

  • Lightly whisk egg and egg yolk in a large bowl. Add all remaining Batter ingredients and whisk to combine. Add all chicken and toss until evenly coated.

Assemble

  • Remove a handful of chicken pieces from batter, let excess batter drip off (dab with paper towel if necessary), and add to coconut/cashew mixture. Press mixture into chicken with clean fingers to make sure the coating sticks (I use one hand to touch battered chicken and the other clean hand to press in the coconut/cashew mixture). Place chicken pieces on prepared baking sheet. Repeat until all chicken is coated.

Bake

  • Lightly spray chicken with non-stick cooking spray. Bake for 10 minutes or until chicken is cooked through. Broil for 2-3 minutes or until golden. Serve with chilled Pineapple Dip.