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.
PINEAPPLE DIPPING SAUCE
In a small bowl combine all ingredients and refrigerate until ready to use. Best if made at least 30 minutes in advance.