Instructions

• Make the pineapple dip: place the crushed pineapple (with its juice), 1/4 cup sugar, 3 tablespoons lime juice, 2 teaspoons cornstarch and 1/2 teaspoon rirachamore in a blender. Blend until very smooth. Pour into a small saucepan and simmer over medium-low heat, stirring occasionally, until the mixture is reduced and thickened, about 5 minutes. Transfer to a bowl and refrigerate or set aside while you prepare the chicken.
• Preheat the oven to 400°F. Line a baking sheet with foil and lightly spray the foil with nonstick cooking spray. Set the prepared sheet aside.
• Prepare the coconut/panko mixture: place the 1 cup sweetened coconut flakes in a food processor and pulse until the flakes are smaller (or chop by hand). In a large nonstick skillet, melt 2 tablespoons butter with 1 tablespoon coconut (or olive) oil over medium heat. Add the processed coconut flakes and 3/4 cup panko bread crumbs and toast, stirring frequently, until golden and fragrant. Transfer the toasted mixture to a large bowl.
• Process the cashews: pulse the 3/4 cup roasted salted cashews in the food processor until they are about the size of panko crumbs. Add the processed cashews to the toasted coconut/panko mixture.
• Add the dry breading base: stir 1/2 cup flour into the coconut/cashew/panko mixture. Then add the breading spices—1/2 teaspoon each salt and brown sugar, 1/2 teaspoon garlic powder, 1/2 teaspoon ginger powder, 1/4 teaspoon each pepper, onion powder and chili powder, and 1/8 teaspoon cayenne pepper—and mix until evenly combined.
• Make the batter: in a large bowl lightly whisk 1 egg and 1 egg yolk. Add the remaining 1/2 cup flour, 1 tablespoon low-sodium soy sauce, 1 tablespoon brown sugar and 2 teaspoons lime juice. Whisk until smooth. Add all of the prepared chicken pieces to the batter and toss until each piece is evenly coated.
• Coat the chicken: working in batches, remove a handful of battered chicken pieces and allow excess batter to drip off (dab gently with a paper towel if needed). Place the pieces into the coconut/cashew breading and press the mixture onto the chicken so it adheres. Transfer the coated pieces to the prepared baking sheet in a single layer. Repeat until all chicken is coated.
• Lightly spray the coated chicken pieces with nonstick cooking spray. Bake in the preheated 400°F oven for about 10 minutes, or until the chicken is cooked through.
• Finish under the broiler: switch the oven to broil and broil the chicken 2–3 minutes, watching closely, until the coating is golden brown. Remove from the oven and serve the chicken bites with the chilled pineapple dip.