One of my favorite recipes in the book because it makes you feel like an adult-sized kid! Chicken tenders are fun to eat at any age, but when you get to dip them in a sweet and tangy sauce like my Pinepple Dipping Sauce, you’ll be on the phone ordering a bounce house for your backyard within 10 minutes. That sauce is SO good on all meat ESPECIALLY pulled pork! Seriously, you could just dump it on a batch of pulled pork and have the most delicious meat all week (served over cauliflower rice and let all those juices absorb!) And it takes less than 5 minutes to make which is key for me. I do not like long, complicated recipes, and you’ll find zero of those in The Healing Kitchen. I mean, hello, we have to make ALL of our own food pretty much… that’s 21 meals a week just for US! Then tack on spouses and children, and you may as well set up a cot in your kitchen so you can watch your bone broth simmer over night.
Not with The Healing Kitchen though… this book will allow you to sleep in your bedroom, not the kitchen. I know this for a fact because I didn’t sleep in the kitchen once during the making of this book, although the Silky Potato Puree would probably make a nice pillow.
Enjoy Sneak Peek Recipe #2 and share these with your kids IF you’re feeling particularly generous. If not, make them while they’re at school and place any leftover in an opaque steal container, and they will never know.
coconut-crusted chicken tenders with pineapple dipping sauce
Serves 2 to 3 | Prep Time: 10 minutes | Cook Time: 6 minutes | Total Time: 16 minutes + 11⁄2 hours to marinate
1 (14-ounce) can pineapple chunks
1 tablespoon blackstrap molasses
1 tablespoon honey
1 teaspoon fish sauce
1 tablespoon fresh lime juice
1⁄2 teaspoon fine sea salt
1 pound chicken tenders
1 cup unsweetened shredded coconut
1⁄4 cup coconut oil
Make the dipping sauce up to 4 days in advance and store in the refrigerator until ready to use.
Store & Reheat
Once cool, store in a sealed glass container in the refrigerator for up to 3 days. To reheat, place the chicken tenders on a broiler rack and broil for 2 to 3 minutes, until warm and crispy.
1. Prepare the dipping sauce: Drain the pineapple and reserve the juice. Transfer the pineapple chunks to a blender with the molasses, honey, fish sauce, and 2 tablespoons of the reserved juice, setting the rest of the juice aside for use in Step 2. Blend on high speed until a smooth, thin sauce forms. Set this dipping sauce aside in a small serving bowl.
2. Whisk together 1⁄3 cup of the remaining pineapple juice, lime juice, and salt. Marinate the chicken in the liquid in a large plastic bag in the refrig- erator for 1 to 11⁄2 hours.
3. Remove the chicken from the marinade and place on a work surface. Spread the shredded coconut on a shallow plate. Roll each chicken ten- der in the coconut until coated on all sides.
4. Heat the coconut oil in a very large skillet over medium-high heat. Ideally, you want to cook all the chicken in one batch to prevent the coco- nut oil from burning, but avoid crowding the pan. Fry the chicken tenders for 2 to 3 minutes per side, until cooked through. If cooking in two batch- es, wipe out the skillet between batches and then add additional coconut oil to the skillet.
5. Serve the chicken tenders immediately with the pineapple dipping sauce.