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Baked Coconut Cashew Chicken Bites

These Baked Coconut Cashew Chicken Bites are crunchy, flavorful, and baked to perfection with a tangy pineapple-lime dipping sauce. Perfect appetizer or meal!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Appetizer, Main Course
Cuisine: American, Fusion
Keyword: Baked, Cashew, Chicken, Coconut, Easy, Gluten-Free Option, Pineapple, Snack
Servings: 4 servings

Ingredients

  • 1 1/2 pounds chicken breasts pounded thin or chicken tenders, cut into 1 to 2-inch pieces
  • Nonstick cooking spray
  • 2 tablespoons butter
  • 1 tablespoon coconut oil or olive oil
  • 1 cup sweetened coconut flakes
  • 3/4 cup roasted salted cashews
  • 3/4 cup panko bread crumbs
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon brown sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ginger powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon chili powder
  • 1/8 teaspoon cayenne pepper
  • 1 large egg
  • 1/2 cup all-purpose flour for dredging
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon brown sugar for sauce
  • 2 teaspoons lime juice for sauce
  • 20 oz can crushed pineapple in juice
  • 1/4 cup sugar for sauce
  • 3 tablespoons lime juice for sauce
  • 2 teaspoons cornstarch
  • 1/2 teaspoon sriracha or more to taste

Instructions

  • Start by pounding your chicken breasts until they are about 1/2 inch thick, then cut them into bite-sized pieces around 1 to 2 inches. Pat the pieces dry with paper towels to help the coating stick better.
  • In a food processor, pulse together the sweetened coconut flakes, roasted cashews, and panko breadcrumbs until you have a coarse, crumbly mixture. Transfer this to a shallow bowl. In another small bowl, mix salt, brown sugar, garlic powder, ginger powder, black pepper, onion powder, chili powder, and cayenne pepper into the coconut-cashew-panko blend.
  • Place 1/2 cup flour in a shallow bowl for dredging the chicken pieces. In a separate bowl, whisk together the egg, egg yolk, melted butter, coconut or olive oil, and soy sauce until smooth.
  • Dredge each chicken piece in the flour first, shaking off excess. Then dip it into the egg wash, ensuring it’s fully coated. Finally, press the chicken into the coconut-cashew-panko mixture, pressing gently to adhere the coating well.
  • Place the coated chicken bites on a parchment-lined baking sheet or a wire rack set over a baking sheet. Lightly spray with nonstick cooking spray. Bake in a preheated oven at 400°F (200°C) for about 15-20 minutes, turning halfway through, until cooked through and golden crispy.
  • While the chicken bakes, combine crushed pineapple (with juice), sugar, brown sugar, lime juice, and soy sauce in a small saucepan. Bring to a simmer over medium heat. Mix cornstarch with a tablespoon of water to make a slurry, then whisk into the sauce. Cook until thickened. Stir in sriracha to taste.
  • Remove chicken bites from oven and serve warm with pineapple dipping sauce on the side.

Equipment

  • Baking Sheet
  • Parchment paper or silicone baking mat
  • Food processor or blender
  • Mixing Bowls
  • Whisk
  • Measuring Spoons and Cups
  • Medium Saucepan
  • Tongs or fork
  • Wire rack (optional)

Notes

  • Pat chicken dry and use flour dredge before egg wash to help coating stick better.
  • Adjust cayenne and sriracha to control spice level.
  • Store leftovers in airtight container in fridge up to 3 days; reheat in oven to maintain crispiness.
  • For gluten-free, substitute flour and panko with gluten-free versions and use gluten-free soy sauce.
  • Use wire rack for baking to keep chicken bites extra crispy.