To create the marinade, start by whisking together all the marinade ingredients in a medium bowl. The peanut butter will blend beautifully with the coconut milk and other flavors, creating a creamy and rich sauce. Add about ⅓ cup of this mixture along with 2 tablespoons of olive oil to a large freezer bag, then toss in the chicken. Make sure the chicken is well coated in the marinade. Seal the bag and refrigerate it for 2 to 6 hours. This step really enhances the flavor!
When you’re ready to cook, preheat your oven to 400 degrees F. Line a jelly roll pan with foil for easy cleanup, and lightly grease it. Add the broccoli to the pan and drizzle it with 2 tablespoons of olive oil, ½ tablespoon of the reserved marinade, a sprinkle of salt, and a dash of pepper. Toss everything together, then push the broccoli into a row on one side of the pan.
Now it’s time for the pineapple. Toss the chunks in a bowl with 1 tablespoon of olive oil and 1 tablespoon of brown sugar. Spread the pineapple out in a row on the other side of the pan to balance the savory chicken.
Next, create a barrier between the chicken and pineapple using another piece of foil. This will prevent the pineapple juice from soaking into the chicken, keeping it tender and juicy. Spray the foil with cooking spray.
In a food processor, pulse the peanuts until they reach a breadcrumb-like consistency. In a large freezer bag, combine the peanuts, panko, flour, and shredded coconut. These will be the coating for your chicken.
Remove the marinated chicken from the bag and dab off any excess marinade. Add the whisked egg to the chicken and stir to combine. Working with a few tenders at a time, coat each piece in the breading mixture, pressing it firmly to ensure it sticks.
Line the breaded chicken tenders in between the broccoli and pineapple on the pan. Sprinkle some of the remaining breading mixture over the top for extra crunch. It’s all about maximizing flavor!
Bake the pan in the preheated oven for 15 to 20 minutes, until the chicken reaches an internal temperature of 165 degrees F. For an extra crispy finish, broil for a couple of minutes. Just keep an eye on it; you want that beautiful golden color!
Meanwhile, while your chicken is baking, prepare the Thai Peanut Sauce. In a small saucepan, whisk together the reserved sauce and cornstarch. Bring to a gentle boil, then reduce the heat and simmer until it thickens slightly. Stir in peanut butter to make it creamy. If it gets too thick, add a splash of coconut milk to loosen it up.
Once the chicken is done baking, drizzle it with the Thai Peanut Sauce or serve it on the side as a dip. Pair it with rice for a complete meal. Enjoy every bite of this flavorful dish!
