Step 1

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.)

Step 2

Preheat oven to 400 degrees F. Line a baking sheet with foil and lightly spray with nonstick cooking spray. Set aside.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.