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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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