Summertime is basically here, and I couldn’t be happier about it! Why? Because it’s the perfect season to make coconut chicken tenders with homemade pina colada dipping sauce! Chicken tender recipes should always be two things – delicious and hassle-free! These coconut chicken tenders are whipped up in just a few easy steps, and in hardly any time at all.
Sweetened Condensed Coconut Milk: Creates a sweet and gooey sauce base. Canned Pineapple: Adds tangy pineapple flavor. Salt: Enhances the flavors of both the pineapple and coconut and helps to balance out the sweetness.
How to Store and Reheat
These coconut chicken tenders are best eaten the day they are made but can be stored in an airtight container for up to 3 days in the fridge. To reheat, heat the oven to 350°F and bake the chicken for 6-7 minutes, or until crispy.
How to Freeze
Coconut chicken strips can also be frozen. Simply spread them out on a lined baking sheet and freeze until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag where stay fresh in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
More Chicken Tender Recipes We Love
Buffalo Chicken Tenders Honey BBQ Chicken Tenders Instant Pot Chicken Tenders Crispy Fried Chicken Tenders Baked Chicken Tenders Air Fryer Flamin’ Hot Chicken Tenders Pretzel Chicken
