Coconut Crusted Chicken Tenders with a Sweet Pina Colada Dipping Sauce
Who ever said you can't have amazingly delicious Gluten Free breaded chicken never made my Coconut Crusted Chicken Tenders. These come out crispy, delicious, lightly sweet and, of course, AMAZING!!
GLUTEN FREE LUNCH RECIPESAPPETIZERS & SALADS
Lauren Vasnelis
7/29/2026
Coconut Crusted Chicken Tenders with Piña Colada Dipping Sauce
These coconut crusted chicken tenders combine a crispy gluten-free panko coating with sweet coconut flakes for the perfect balance of savory and tropical flavors. The tenders are lightly pan-fried to help the coating become golden and secure, then finished in the oven until the chicken is fully cooked.
The homemade piña colada dipping sauce is creamy, sweet, tangy, and incredibly easy to prepare. Vanilla Greek-style soy yogurt, pineapple juice, honey, and apple cider vinegar create a refreshing sauce that pairs perfectly with the warm coconut chicken.
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 4 to 5
Ingredient Breakdown
Chicken Tenderloins
Chicken tenderloins are naturally small, tender pieces of chicken that are ideal for breading. Their narrow shape makes them easy to coat in each layer of the dredge, and they cook more quickly and evenly than full chicken breasts.
Tenderloins can still vary in thickness, so some pieces may finish cooking slightly before others. Always check the thickest part of the chicken before serving.
Boneless, skinless chicken breasts may also be used, but they should be sliced into evenly sized strips so they cook at approximately the same rate.
Gluten-Free Flour
Gluten-free flour creates the first layer of the breading process. It absorbs moisture from the surface of the chicken and gives the beaten eggs something to hold onto.
I use Bob’s Red Mill 1-to-1 Gluten Free Baking Flour because it coats the chicken evenly without creating an overly heavy layer. Another gluten-free all-purpose flour blend may also work.
Only a light coating is needed. Too much flour can create a thick or uneven breading, so gently shake off the excess before transferring the chicken to the eggs.
Eggs
The beaten eggs create the second layer of the dredge and act as the binder between the flour and the coconut-panko mixture.
Beat the eggs thoroughly so the yolks and whites are completely combined. Each chicken tender should be fully coated, but allow the excess egg to drip off before moving it to the final dredging plate.
Gluten-Free Panko Breadcrumbs
Gluten-free panko breadcrumbs create a crispier and lighter coating than traditional finely ground breadcrumbs. Their larger texture helps the outside of the chicken become crunchy during the brief frying step and remain crisp as the chicken finishes cooking in the oven. I use the Kikkoman Panko Style Gluten Free Bread Crumbs.
Different gluten-free panko brands can vary in size and texture. If the pieces are especially large, gently pressing the mixture onto the chicken will help it stick more securely.
Coconut Flakes
Coconut flakes add sweetness, texture, and tropical flavor to the breading. Sweetened coconut flakes create a stronger sweet-and-savory contrast, while unsweetened coconut flakes produce a slightly more savory result.
The coconut is mixed directly with the gluten-free panko so both ingredients are distributed evenly across the chicken. Coconut browns faster than breadcrumbs, so the tenders should be fried over medium heat rather than high heat.
Ground Coriander
Ground coriander is optional, but its mild citrus flavor pairs especially well with coconut and pineapple. It adds warmth to the coating without overpowering the other ingredients.
Only a small amount is needed. Mix it directly into the coconut and panko dredge with the salt and pepper.
Vanilla Greek-Style Soy Yogurt
Vanilla Greek-style soy yogurt forms the creamy base of the piña colada dipping sauce. The Greek-style consistency creates a thicker sauce that clings well to the chicken, while the vanilla flavor adds sweetness and complements the coconut coating. For a good dairy free option, I use the Silk Vanilla Soy Yogurt because Greek Style Vanilla Yogurts are hard to come by near me.
A thinner yogurt can be used, but it may create a looser dipping sauce. The final consistency may also vary depending on the brand.
Pineapple Juice
Pineapple juice gives the sauce its tropical fruit flavor and helps thin the yogurt to a smooth dipping consistency.
Regular pineapple juice works best. If using juice from canned pineapple, avoid using a very thick or heavily sweetened syrup because it may make the sauce overly sweet.
Apple Cider Vinegar
Apple cider vinegar adds acidity and balances the sweetness of the yogurt, pineapple juice, and honey. Its tangy flavor also helps cut through the richness of the breaded chicken.
Honey
Honey adds sweetness and helps round out the tartness from the yogurt and apple cider vinegar. It also blends smoothly into the sauce without creating a grainy texture.
The sweetness of different yogurt and pineapple juice brands can vary, so the amount of honey may be adjusted slightly according to your preference. Maple Syrup may be a bit too thin depending on your brand but I would highly recommend trying this with Agave for a Honey alternative.
Ingredients
Coconut Crusted Chicken Tenders
1 pound chicken tenderloins
¼ cup gluten-free all-purpose flour, such as Bob’s Red Mill 1-to-1 Gluten Free Baking Flour
3 large eggs, beaten
¼ cup gluten-free panko breadcrumbs
½ cup sweetened coconut flakes
Salt, to taste
Black pepper, to taste
Ground coriander, optional, to taste
Extra-virgin olive oil, as needed for frying
Piña Colada Dipping Sauce
1½ cups vanilla Greek-style soy yogurt
¼ cup pineapple juice
1 tablespoon apple cider vinegar
2 tablespoons honey
Salt, optional, to taste
Black pepper, optional, to taste
Instructions
Coconut Crusted Chicken Tenders
Preheat the oven to 400°F.
Prepare the dredging stations. Add the gluten-free flour to the first shallow bowl, the beaten eggs to the second, and combine the gluten-free panko breadcrumbs, coconut flakes, salt, pepper, and optional coriander in the third.
Coat the chicken tenders. Dip each tender into the flour, followed by the beaten eggs, and then the coconut-panko mixture. Gently press the coating onto the chicken.
Pan-fry the tenders. Add enough extra-virgin olive oil to lightly coat the bottom of a large frying pan. Fry the chicken over medium heat for approximately 3 minutes per side.
Finish cooking in the oven. Transfer the lightly fried chicken tenders to a baking sheet or oven-safe dish.
Bake for approximately 10 minutes, or until the chicken reaches an internal temperature of 165°F.
Serve warm with the chilled piña colada dipping sauce.
Piña Colada Dipping Sauce
Combine the vanilla Greek-style soy yogurt, pineapple juice, apple cider vinegar, honey, and optional salt and pepper in a bowl.
Mix well, then refrigerate until ready to serve.
Lauren’s Tips 💛
Organize Your Dredge: Set up the dredging plates in the correct order before you begin: gluten-free flour first, beaten eggs second, and the coconut-panko mixture third. This makes the coating process quicker, easier, and less messy.
Be Patient with the Coating: Gently press the coconut and panko mixture onto each chicken tender, making sure every side is fully coated. This helps prevent the breading from falling off during frying.
Notes
Sweetened coconut flakes create a sweeter coating, but unsweetened coconut flakes can be substituted for a more savory flavor.
Boneless, skinless chicken breasts may be used if they are sliced into evenly sized strips.
Cooking time may vary depending on the thickness of the chicken tenderloins.
Always confirm that the thickest part of each chicken tender has reached an internal temperature of 165°F.
Cook the chicken in batches if necessary to avoid overcrowding the frying pan.
Add more olive oil between batches if the bottom of the pan becomes dry.
The piña colada dipping sauce can be prepared several hours in advance and stored covered in the refrigerator.
Store the chicken and dipping sauce in separate airtight containers in the refrigerator.
Reheat leftover chicken in the oven or air fryer for the best texture.
Please check ingredient labels carefully. While all of my recipes are designed to be gluten-free, not every product I use is certified gluten-free. Always verify ingredient labels to ensure they meet your dietary needs.
Frequently Asked Questions
Can I use unsweetened coconut flakes?
Yes. Unsweetened coconut flakes work well if you prefer a less sweet coating. Sweetened coconut flakes create a stronger sweet-and-savory contrast.
Can I use chicken breasts instead of tenderloins?
Yes. Slice boneless, skinless chicken breasts into evenly sized strips before breading them. The cooking time may vary depending on their thickness.
Why are the chicken tenders fried before baking?
The brief frying step helps the coconut-panko coating become lightly golden and stick more securely to the chicken. The tenders then finish cooking in the oven.
Can I bake the tenders without frying them first?
Yes, but the coating may not become as evenly golden or adhere as firmly. The brief frying step provides the best texture.
How do I keep the coating from falling off?
Coat the chicken in the correct order: flour, egg, and then the coconut-panko mixture. Shake off excess flour, allow excess egg to drip away, and gently press the final coating onto the chicken.
Can I prepare the chicken ahead of time?
The chicken can be breaded shortly before cooking and kept covered in the refrigerator. For the best texture, cook the breaded tenders the same day.
Can I make the piña colada dipping sauce ahead of time?
Yes. Prepare the sauce several hours before serving, cover it, and store it in the refrigerator. Stir it again before serving.
Can I use a different yogurt?
Yes, but the flavor and texture may change. A thick vanilla Greek-style yogurt works best because it creates a creamy sauce and adds sweetness.
What can I serve with coconut crusted chicken tenders?
These chicken tenders pair well with rice, roasted vegetables, salad, sweet potato fries, pineapple salsa, or roasted vegetables.
How should I store leftovers?
Store the cooked chicken and dipping sauce separately in airtight containers in the refrigerator. Keeping them separate helps prevent the chicken coating from becoming soggy.