Baked Coconut Chicken Strips

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These Baked Coconut Chicken Strips are perfectly crispy on the outside with moist and tender chicken on the inside! Let these chicken fingers transport you to a tropical island with the perfect amount of crunchy coconut coating dunked in mouthwatering pineapple dipping sauce. 

Why I Love Baked Coconut Chicken Strips

If you walked into the house while I was making these, you’d immediately think of island life! This coconut chicken is downright delicious, and it’s something the whole family can enjoy together. 

I mean, they’re essentially chicken fingers but they taste even better than the restaurant because of the crunchy coconut coating. You can certainly dip these in ketchup, but the pineapple dipping sauce I made really takes it to the next level. It’s sweet with a pineapple tang that goes so well with the mild coconut.

Serve this chicken for a weeknight dinner, a BBQ, or even packed up and brought to the beach in the summer! It’s that kind of recipe – you just won’t be able to get enough!

Baked Coconut Chicken Strips

Crispy Coconut Chicken Ingredients

One of the things I love most about this dish is that it’s flavored so well but not by hiding a million unhealthy ingredients. What you see is what you get (and what you get is delicious!).

For the chicken strips, you’ll need three chicken breasts which you’ll cut into strips. Then, to make the coating you’ll need…

  • All-Purpose Flour
  • Salt
  • Eggs
  • Panko Bread Crumbs
  • Finely Shredded Coconut
  • Coconut Oil (melted)

Then comes the delicious dipping sauce – and yes, there’s added powdered sugar in here but life is about balance! You’ll need…

  • Plain Yogurt
  • 8 oz Crushed Pineapple (don’t drain)
  • Powdered Sugar
  • Finely Shredded Coconut

How To Make Coconut Chicken

Step 1: Preheat

Preheat your oven to 400 degrees F. 

Step 2: Coconut Coating

Using three shallow dishes (or pie plates), put flour and salt into one, beaten eggs in another, and shredded coconut and panko in the other. Be sure to combine the coconut and panko really well so there aren’t any clumps of coconut. 

Step 3: Slice

Slice each chicken breast into four even strips. 

Step 4: Dredge

Dredge each chicken strip in four, then the egg, and then the coconut mixture so it’s completely coated. 

Step 5: Place

Place each dredged strip of chicken on a lightly greased baking sheet and then drizzle it with melted coconut oil (or butter). 

Step 6: Bake

Bake for 25 minutes. 

Step 7: Pineapple Dipping Sauce

While the chicken is cooking, grab a small bowl and mix all of the pineapple sauce ingredients until combined. Serve the sauce immediately, or refrigerate the sauce for a few minutes until the chicken is done. 


Can I make the pineapple dipping sauce ahead of time?

No, I wouldn’t make it ahead of time. This dipping sauce is meant to be enjoyed soon after mixing it up, and if there’s still time left on the chicken when you’re done making the sauce, I recommend putting it in the fridge until you’re ready to dip. 

What can I do with leftover coconut chicken?

Oh, you can do so many different things with your leftovers! Chop up your chicken and put it in a salad for lunch tomorrow, or serve it up in something like this noodle bowl or burrito bowl. You could also roll them up in a wrap with your favorite toppings and a little bit of the pineapple sauce! This chicken is so delicious that you’ll definitely find a way to enjoy it the second day. 

Can I make this coconut chicken in the air fryer?

You sure can! The cooking time may vary slightly so you’ll have to check the chicken’s doneness with a meat thermometer. 

Serving Suggestions with Coconut Chicken

More Chicken Recipes To Try

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Baked Coconut Chicken Strips

Baked Coconut Chicken Strips

Course: Main Dish
Cook Time: 25 minutes
Total Time: 25 minutes
Servings: 4 -6
Author: Malinda
Print Recipe Save Recipe


  • 3 chicken breasts
  • 1/3 c all-purpose flour
  • 1/2 tsp salt
  • 3 large eggs
  • 1 c plain panko bread crumbs
  • 1 c finely shredded sweetened coconut
  • 1/3 c melted coconut oil
  • 1 c plain yogurt
  • 1 8 oz can crushed pineapple, don’t drain
  • 2 TBSP powdered sugar
  • 1/2 c finely shredded sweetened coconut


  • Preheat oven to 400 degrees.
  • Using three shallow dishes or pie plate combine flour and salt in one, beaten eggs in another, and combine the shredded coconut and panko in another. Be sure to combine the coconut and panko really well so there are no clumps of coconut.
  • Slice each chicken breast into 4 even strips.
  • Dredge each chicken strip in flour then egg then the coconut mixture.
  • Place on a lightly greased baking sheet and drizzle with melted coconut oil (or butter).
  • Bake for 25 minutes.
  • In a small bowl combine all ingredients and refrigerate until ready to use. Best if made at least 30 minutes in advance.

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