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Ingredients
| 8-10 | chicken tenders or approx. 1 1/2 lbs. chicken breasts, pounded thin, cut into tenders size | |
| 3 | cups | fresh pineapple chopped into 1” chunks |
| 3 | cups | broccoli florets chopped into bite size pieces (not too small) |
| 1 | egg whisked | |
| 1⁄2 | teaspoon | cornstarch |
| 1⁄3 | cup | smooth peanut butter |
| Thai Peanut Pineapple Marinade/Sauce | ||
| 1⁄2 | cup | coconut milk (lite is fine) |
| 1⁄3 | cup | pineapple juice |
| 1⁄4 | cup | reduced sodium soy sauce |
| 1⁄4 | cup | brown sugar packed |
| 1 | tablespoon | fish sauce |
| 1 | tablespoon | lime juice |
| 1 | teaspoon | sriracha |
| 1 | teaspoon | dried basil |
| 1 | teaspoon | garlic powder |
| 1⁄2 | teaspoon | ground ginger |
| 1⁄4 | teaspoon | black pepper |
| Chicken Breading | ||
| 3⁄4 | cup | salted roasted peanuts |
| 3⁄4 | cup | panko |
| 1⁄3 | cup | flour |
| 1⁄3 | cup | shredded coconut |
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