Baked Coconut Cashew Chicken Bites

These Baked Coconut Cashew Chicken Bites are a crunchy, sweet-and-savory snack that’s perfect for weeknight dinners, game-day munching, or as an impressive appetizer when guests arrive. Tender pieces of chicken are dredged in seasoned flour, dipped in an egg wash, and coated in a crunchy mixture of toasted coconut, roasted cashews, and panko. A bright pineapple-lime sauce with a touch of heat brings everything together. They bake until golden and crisp—no deep frying needed—so you get that irresistible crunch in a lighter, hands-on way.

Why you’ll love these Baked Coconut Cashew Chicken Bites

• Crunch without deep frying: Baked coating that still delivers great texture.
• Balanced flavors: Toasty coconut and cashews meet brown sugar, ginger, and a tangy pineapple-lime sauce.
• Quick to prep: With simple steps and pantry-friendly ingredients, this comes together in under an hour.
• Party-ready: Bite-sized pieces make for easy finger food and sharing.

Ingredients

For the chicken bites

• 1 1/2 pounds chicken breasts, pounded thin (or chicken tenders), cut into 1 ½–2” pieces
• nonstick cooking spray
• 2 tablespoons butter
• 1 tablespoon coconut or olive oil
• 1 cup sweetened coconut flakes
• 3/4 cup roasted salted cashews
• 3/4 cup panko bread crumbs
• 1/2 cup flour
• 1/2 tsp each salt, brown sugar, garlic powder, ginger powder
• 1/4 tsp each pepper, onion powder, chili powder
• 1/8 teaspoon cayenne pepper
• 1 egg
• 1 egg yolk
• 1/2 cup flour (for dredging)

For the pineapple-lime dipping sauce

• 1 tablespoon low sodium soy sauce
• 1 tablespoon brown sugar
• 2 teaspoons lime juice
• 12 oz. can crushed pineapple in juice
• 1/4 cup sugar
• 3 tablespoons lime juice
• 2 teaspoons cornstarch
• 1/2 teaspoon sriracha (more or less to taste)

Equipment

• Baking sheet lined with parchment or a silicone mat
• Wire rack (optional, for extra crispness)
• Skillet for toasting coconut and cashews
• Food processor or a sturdy bag and rolling pin (to chop cashews)
• Mixing bowls and shallow dishes for dredging
• Saucepan for the pineapple-lime sauce

Prep at a glance

• Preheat oven to 400°F (200°C) and line a baking sheet with parchment; spray with nonstick cooking spray.
• Pound chicken thin if needed and cut into 1 ½–2” pieces.
• Toast coconut and cashews until golden, then combine with panko and seasonings for the coating.
• Mix egg and egg yolk for the wash; set up flour for dredging.
• Make the pineapple-lime dipping sauce while the chicken bakes.

Step-by-step instructions

1. Prep the oven and chicken

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat and lightly spray it with nonstick cooking spray. If you have a wire rack that fits the sheet, set it on top and spray the rack as well—this lets air circulate under the chicken for an even crisper crust.

Trim any excess fat from the chicken breasts. If using whole breasts, place each between sheets of plastic wrap or in a resealable bag and gently pound to about 1/4-inch thickness for even cooking. Cut the flattened chicken into 1 ½–2” bite-sized pieces. If you’re using chicken tenders, simply cut them into similar-sized pieces.

2. Toast the coconut and cashews

In a medium skillet over medium heat, melt 2 tablespoons butter with 1 tablespoon coconut or olive oil. Add 1 cup sweetened coconut flakes and 3/4 cup roasted salted cashews. Stir frequently and toast until the coconut is golden and the cashews are fragrant, about 3–5 minutes. Watch closely so the coconut doesn’t burn.

Transfer the toasted coconut and cashews to a cutting board. Once slightly cooled, pulse the cashews a few times in a food processor until coarsely chopped, or place them in a heavy-duty resealable bag and crush with a rolling pin—keep some larger pieces for texture. Combine the chopped cashews back with the coconut.

3. Make the crunchy coating

In a large bowl, stir together the toasted coconut-cashew mixture with 3/4 cup panko bread crumbs. In a separate small bowl combine 1/2 teaspoon each salt, brown sugar, garlic powder, and ginger powder; then add 1/4 teaspoon each pepper, onion powder, and chili powder, and 1/8 teaspoon cayenne pepper. Sprinkle the spice mix into the coconut-panko mixture and toss to combine so the coating is evenly seasoned.

4. Set up the dredging station

Put 1/2 cup flour in a shallow dish for the first dredge. In another shallow dish whisk together 1 egg and 1 egg yolk until well combined; this is your egg wash. Place the coconut-cashew-panko coating in a third shallow dish or a wide bowl. Working in batches, pat each piece of chicken dry, then dredge lightly in the 1/2 cup flour, shaking off excess. Dip into the egg wash, letting excess drip back into the dish, then press firmly into the coconut-cashew-panko mixture so each piece is well coated. Arrange coated pieces on the prepared baking sheet (or on the wire rack set over the baking sheet) leaving a little space between each bite so air can circulate.

5. Bake until golden and crisp

Lightly spray the tops of the coated chicken bites with nonstick cooking spray to encourage browning. Bake in the preheated 400°F oven for 12–15 minutes, flipping once halfway through, until the chicken is cooked through and the exterior is golden and crisp. If you used a wire rack, you may need only 12 minutes; if the pieces sit directly on the sheet, aim for the full 15 minutes. Internal temperature should reach 165°F (74°C).

6. Make the pineapple-lime dipping sauce

While the chicken bakes, make the sauce. Pour the 12 oz. can crushed pineapple (including the juice) into a small saucepan over medium heat. Stir in 1 tablespoon low sodium soy sauce, 1 tablespoon brown sugar, 2 teaspoons lime juice, 1/4 cup sugar, and 3 tablespoons lime juice. In a small bowl, mix 2 teaspoons cornstarch with a tablespoon of water to create a slurry, then whisk it into the pineapple mixture.

Bring the sauce to a gentle simmer and cook for 3–5 minutes until slightly thickened, stirring frequently. Taste and add 1/2 teaspoon sriracha (or more or less to taste) to give the sauce a gentle heat. Remove from heat and let cool slightly—sauce will thicken a bit more as it cools.

7. Serve

When the chicken bites are golden and cooked through, remove them from the oven and let rest for 2 minutes to set the crust. Serve warm with the pineapple-lime dipping sauce on the side for dunking. These bites are also great tossed with a little sauce for a sticky glaze if you prefer them saucier.

Troubleshooting and tips

• If your coating isn’t sticking, be sure you’ve patted the chicken dry before dredging in flour and that the egg wash is well beaten; pressing the coating onto the chicken helps adhesion.
• For extra crunch, use a wire rack on the baking sheet so hot air can crisp the underside as well as the top.
• Keep an eye on the coconut while toasting—sweetened coconut browns quickly and can go from golden to burnt in seconds.
• Want a gluten-free version? Swap the panko and flour for gluten-free alternatives and ensure labels on other ingredients are certified gluten-free.
• Adjust the heat in the sauce with more or less sriracha to suit your family’s preference.

Make-ahead and storage

You can toast and chop the cashews and coconut up to two days ahead and store them in an airtight container at room temperature. The pineapple-lime sauce keeps in the fridge for up to 4 days in a sealed container—reheat gently on the stove before serving. Store leftover chicken bites in an airtight container in the refrigerator for 2–3 days. To re-crisp, bake on a sheet at 375°F for 6–8 minutes or until heated through and crunchy again.

Serving suggestions

• Pair with a simple slaw tossed in lime and a little rice vinegar to balance the richness.
• Serve over coconut rice or jasmine rice for a heartier meal.
• Arrange on a platter with toothpicks and the dipping sauce for parties.

Nutrition notes

These bites provide a good balance of protein and healthy fats from the chicken and cashews. Because they’re baked rather than fried, they’re lighter while keeping the crunchy texture we crave. If you’re watching sodium, choose low-sodium soy sauce and taste the sauce before adding extra salt.

Final thoughts

These Baked Coconut Cashew Chicken Bites are a great example of how to get big flavor with minimal fuss. The toasted coconut and cashews create a satisfying crunch, while the pineapple-lime sauce brightens each bite. Whether you’re feeding a crowd or craving a fun weeknight meal, this recipe gives you crispy, flavorful bites every time.

Printable recipe card

Yield: About 4 servings
Cook time: 12–15 minutes baking (plus prep)
Total time: About 40–50 minutes

Ingredients (repeat)

• 1 1/2 pounds chicken breasts, pounded thin or tenders, cut into 1 ½–2” pieces
• nonstick cooking spray
• 2 tablespoons butter
• 1 tablespoon coconut or olive oil
• 1 cup sweetened coconut flakes
• 3/4 cup roasted salted cashews
• 3/4 cup panko bread crumbs
• 1/2 cup flour
• 1/2 tsp each salt, brown sugar, garlic powder, ginger powder
• 1/4 tsp each pepper, onion powder, chili powder
• 1/8 teaspoon cayenne pepper
• 1 egg
• 1 egg yolk
• 1/2 cup flour (for dredging)
• 1 tablespoon low sodium soy sauce
• 1 tablespoon brown sugar
• 2 teaspoons lime juice
• 12 oz. can crushed pineapple in juice
• 1/4 cup sugar
• 3 tablespoons lime juice
• 2 teaspoons cornstarch
• 1/2 teaspoon sriracha (more or less to taste)

Instructions (repeat)

1. Preheat oven to 400°F. Line a baking sheet with parchment and lightly spray; set a wire rack on the sheet if using and spray it.
2. Pound chicken to 1/4-inch thickness if needed and cut into 1 ½–2” pieces.
3. Melt butter with oil in a skillet over medium heat. Toast coconut and cashews until coconut is golden, about 3–5 minutes. Cool slightly; chop cashews coarsely and combine with coconut.
4. Mix toasted coconut-cashew mixture with panko. Stir in spices: 1/2 tsp each salt, brown sugar, garlic powder, ginger powder; 1/4 tsp each pepper, onion powder, chili powder; and 1/8 tsp cayenne.
5. Prepare dredging station: 1/2 cup flour in one dish, beaten 1 egg + 1 egg yolk in another, and the coconut-panko mixture in a third.
6. Pat chicken dry. Dredge each piece in flour, shake off excess, dip in egg wash, then press into the coconut-panko coating. Place on prepared baking sheet or rack.
7. Lightly spray coated chicken with nonstick cooking spray. Bake 12–15 minutes, flipping once, until golden and internal temp reaches 165°F.
8. For the sauce: combine crushed pineapple with 1 tablespoon low sodium soy sauce, 1 tablespoon brown sugar, 2 teaspoons lime juice, 1/4 cup sugar, and 3 tablespoons lime juice in a saucepan. Whisk 2 teaspoons cornstarch with a little water and add. Simmer 3–5 minutes until thickened. Stir in 1/2 teaspoon sriracha or to taste. Remove from heat.
9. Serve chicken bites warm with the pineapple-lime dipping sauce.