Get ready to take your taste buds on a tropical getaway! Crispy coconut-coated chicken meets juicy pineapple chunks, all brought together with a sweet chili kick. Whether you fry or bake them, these skewers are the perfect finger food with a burst of island flavor in every bite!

Serves 12

• 6 Tbsp cornstarch
• 2 eggs, lightly beaten
• 1 cup ground unsweetened coconut
• 1/2  cup flaked sweetened coconut
• 3 Tbsp flour
• 1 tsp garlic powder
• 3/4 tsp salt
• 3/4   tsp chili powder
• 1/2 tsp paprika
• 1/4   tsp onion powder
• 1/4   tsp black pepper
• 1 1/2   lb (680 g) chicken cutlets, cut into bite-size strips
• oil, for frying
• 1–1 1/2 cups fresh pineapple chunks
• 3/4 cup sweet chili sauce, for serving

Prepare three shallow bowls: one with cornstarch, one with beaten eggs, and one with a mixture of ground coconut, flaked coconut, flour, and spices. Coat each chicken strip by dredging it in cornstarch, dipping it in the egg, and then pressing it into the coconut mixture until fully coated.

For frying, heat a thin layer of oil in a skillet over medium-high heat. Fry the coated chicken pieces in batches until golden brown and fully cooked, turning as needed. Transfer to a paper-towel-lined plate to drain excess oil.

For baking, preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and spray with cooking spray.

Arrange the coated chicken on the baking sheet in a single layer and lightly spray the tops. Bake for 18–20 minutes, flipping halfway through, until golden and cooked through.

Once the chicken is cooked, thread it onto skewers, placing a fresh pineapple chunk between each piece of chicken. Serve warm with sweet chili sauce drizzled on top or served on the side.

Note: You can add vegetables like jalapeño or bell peppers between the pieces of chicken and pineapple for additional crunch and flavor.