Place the chicken tenders in bowl with the pineapple juice while you gather the remaining ingredients, allowing to sit in the juice for at least 10 but no more than 30 minutes.
Meanwhile, preheat the oven to 400 degrees, and line a baking sheet with parchment paper.
Set up a breading station with three shallow bowls: flour and garlic, the egg beaten with the water until thin and not stringy, and the breadcrumbs mixed with the shredded coconut and a pinch of salt and pepper.
Remove the chicken tenders from the pineapple juice, pat the tenders dry with a paper towel, and discard the juice. Season the tenders with salt and pepper.
Dredge the tenders one at a time through the flour mixture and then the egg mixture, avoiding excess flour or egg to get stuck on the tender.
Then place the coated tender in the breadcrumb mixture, gently pressing the crumbs onto both sides. Place the chicken tenders on the parchment paper.
Use a teaspoon to drizzle the coconut oil over the tops of the chicken tenders. Turn them over on the baking sheet and drizzle coconut oil over the second side.
Bake until tenders are fully cooked (to 160 degrees), about 20 minutes. Let cool a few minutes before serving.
