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Coconut-Crusted Chicken Tenders with Pineapple-Ginger Sauce Sweet and Spicy Cilantro Slaw

Recipe selected from the eMeals Paleo Family Plan.

Coconut-Crusted Chicken Tenders with Pineapple-Ginger Sauce

Serves 4-6


  • 2 large eggs
  • 1 cup unsweetened flaked coconut
  • ¼ cup coconut flour (or use almond flour)
  • 1½ lb boneless skinless chicken breasts, cut into strips
  • ¼ cup coconut oil, divided
  • 1 cup cubed fresh pineapple
  • 1½ Tbsp raw honey
  • 1½ tsp minced fresh ginger
  • 1 green onion, chopped
  • ⅛ tsp cayenne pepper


  1. Whisk together eggs and 1 Tbsp water in a shallow dish; combine coconut and flour in a separate shallow dish.
  2. Dip chicken in eggs; dredge in coconut mixture, pressing to adhere.
  3. Heat 2 Tbsp oil in a large nonstick skillet over medium-high heat; add half of chicken.
  4. Cook 2 to 3 minutes per side or until done. Drain on a wire rack over paper towels; sprinkle with ¼ tsp each salt and pepper.
  5. Repeat with remaining oil, chicken, and salt and pepper.
  6. Meanwhile, process remaining ingredients in a food processor or blender, scraping the sides as needed.
  7. Serve as dipping sauce for chicken tenders.

Sweet and Spicy Cilantro Slaw

Serves 4-6


  • 1 (16-oz) bag tri-color coleslaw mix
  • ¼ cup minced fresh cilantro
  • 2 jalapeño peppers, seeded and minced
  • 2 Tbsp fresh lime juice
  • 1 Tbsp extra virgin olive oil (or use avocado oil)
  • 1 tsp raw honey


  1. Toss together coleslaw, cilantro, jalapeños, lime juice, oil, and honey in a large bowl.
  2. Let stand 10 minutes. Add salt to taste.