In the bowl of a mini food processor, combine the crushed pineapple, orange juice, and chili paste.

Pulse until the mixture is mostly smooth.

Transfer the sauce to a small saucepan and bring it to a boil over medium heat.

Reduce the heat and simmer for 5 minutes.

Transfer the sauce to a bowl and refrigerate until completely cool and ready to serve.

Preheat the oven to 425°F. Line a baking sheet with parchment paper and place a cooling rack on top. Set aside.

Arrange three shallow dishes on a work surface. Place the tapioca flour in the first dish, the beaten eggs and water in the second dish, and the shredded coconut mixed with the breadcrumbs in the third dish.

Season each dish with salt and black pepper. Stir the coconut and breadcrumbs together thoroughly.

Coat each chicken strip first in the tapioca flour, shaking off any excess.

Dip the floured chicken strip into the egg mixture, ensuring it is fully coated and allowing any excess to drip off.

Transfer the chicken strip to the coconut-breadcrumb mixture and press gently so the coating adheres well. Shake off any excess coating and place the breaded chicken on a plate.

Repeat with the remaining chicken strips.

Heat about 2 tablespoons of coconut oil in a large skillet over high heat.

Once the oil is hot, add a few chicken strips to the skillet, being careful not to overcrowd the pan.

Cook for 1 to 2 minutes per side, or until golden brown.

Transfer the browned chicken strips to the rack on the prepared baking sheet.

Repeat the process with the remaining chicken, adding more coconut oil to the skillet as needed.

Bake the chicken tenders for 10 to 15 minutes, or until they are cooked through and reach an internal temperature of 165°F.

Serve hot with the chilled dipping sauce.