Coconut Chicken Fingers are such a fun weeknight dinner! Baked chicken tenders coated in coconut and served with a pineapple dipping sauce - absolutely delicious!
Pat chicken tenders dry. Season lightly with salt and pepper.
In a blender or food processor, blend coconut, bread crumbs, ginger, and salt until coarse crumbs remain. Transfer mixture to a shallow bowl.
In another shallow bowl, whisk together honey and lemon juice. Dip chicken tenders in honey mixture and then into bread crumb mixture. Place on a foil lined cookie sheet. Repeat for remaining tenders.
Bake at 400 degrees for 20 - 25 minutes or until chicken is done and breading is golden brown.
In a small bowl, stir together sour cream and pineapple. Serve with chicken tenders as a dipping sauce.