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Sheet Pan Macadamia Coconut Crusted Chicken Tenders with Peanut Sauce
5 from 4 votes

Sheet Pan Macadamia Coconut Crusted Chicken Tenders with Peanut Sauce

Served with healthy cauliflower rice, this delicious and easy Sheet Pan Macadamia Coconut Crusted Chicken Tenders with (the best ever!) Peanut Sauce may just become your new favorite dinner!
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Servings: 4 servings
Calories: 1007kcal


  • 10 chicken tenders - approximately 1 1/2 lbs. chicken tenders
  • 1 pineapple - chopped into 1" chunks
  • 4 cups broccoli florets
  • 2 eggs - whisked
  • ½ teaspoon cornstarch
  • cup smooth peanut butter
  • Olive oil


  • 1 cup coconut milk - lite or full fat
  • ½ cup pineapple juice
  • ¼ cup reduced sodium soy sauce
  • ¼ cup brown sugar - packed
  • 2 tablespoon fish sauce
  • 1 lime juiced
  • 2 tablespoon Sriracha - more or less depending on how spicy you want it
  • 5 cloves garlic - minced
  • 1 tablespoon fresh ginger - minced
  • ½ teaspoon black pepper


  • 1 cup roasted salted macadamia nuts
  • 1 cup panko bread crumbs
  • cup flour
  • cup shredded coconut


  • First prepare the marinade. In a medium bowl whisk together all the ingredients for the marinade until fully combined. Place 1/2 cup of the mixed marinade and 2 tablespoons of olive oil in a large ziplock bag. Add the chicken tenders and seal the bag completely, removing as much air as possible from the bag. Use your hands to move around the chicken so that each piece is coated in marinade. Allow the chicken to marinate in the refrigerator for at least 2 hour (if time permits) to overnight. Store the remaining sauce in a separate container in the refrigerator.
  • Once ready to cook, prepare the broccoli and pineapple. In a large mixing bowl toss the broccoli with 2 tablespoons olive oil, salt + pepper. In a separate bowl toss the pineapple with 1 tablespoon olive oil and 1 tablespoon brown sugar.
  • Line a large baking sheet with foil and spray with a light coat of nonstick cooking spray. On one side of the baking sheet line the broccoli and on the other side of the baking sheet line the pineapple. Set aside as you prepare the chicken.
  • Space allowing, add another piece of foil in between the broccoli and pineapple for the chicken and spray with nonstick cooking spray. While not necessary, it will protect the chicken from the pineapple juices which will make the chicken soggy (no bueno). If things get too crowded, you can always cook the chicken on a separate baking sheet.
  • To a food processor add the macadamia nuts and process until the size of panko breadcrumbs. Add the processed macadamia nuts, panko breadcrumbs, flour and toasted coconut to the food processor and pulse a few times to combine.
  • Transfer mixture to a large ziplock bag. Set aside.
  • In a small bowl whisk together the eggs in a small bowl and add to the bag with the marinating chicken. Working in batches of 2-3 chicken tenders at a time, carefully transfer chicken from marinating bag to the ziplock bag with the processed panko and macadamia nuts. Press mixture firmly onto the chicken with your fingers to make sure the coating sticks.
  • Transfer each breaded chicken tender to your lined baking sheet, repeating the process until all the chicken has been coated in the breading mixture. Bake at 400 degrees F for 15-20 minutes or until chicken is fully cooked through (internal temp of 165 degrees F). Turn oven to broil for extra crispiness.
  • Finally, as everything is baking, prepare the Thai peanut sauce. To a small saucepan add the reserved refrigerated coconut pineapple marinade over medium high heat. Whisk in the cornstarch and bring to a low boil. Immediately reduce heat and simmer until sauce thickens slightly. Remove from heat and stir in the peanut butter. If sauce becomes too thick, thin with any remaining coconut milk, pineapple juice or water.
  • Drizzle sauce over baked chicken or use as a dipping sauce. Serve chicken, broccoli and pineapple over rice, cauliflower or as a delicious low-carb dinner.


This recipe was inspired by Carlsbad Cravings


Calories: 1007kcal | Carbohydrates: 93g | Protein: 47g | Fat: 54g | Saturated Fat: 19g | Cholesterol: 161mg | Sodium: 1878mg | Potassium: 1622mg | Fiber: 11g | Sugar: 48g | Vitamin A: 855IU | Vitamin C: 203.2mg | Calcium: 193mg | Iron: 7.7mg
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