Preheat the oven to 400º F; line a baking sheet with parchment paper.
Heat a dry pan over high heat to get it hot, then add the shredded coconut and panko bread crumbs. Stir to mix, and reduce the heat to medium. Let the coconut and panko toast, shaking the pan often to prevent burning. Once about 1/2 to 3/4 of the coconut and panko are golden brown, remove the pan from the heat and transfer the toasted mixture to a shallow dish.
Season the chicken with salt and pepper, then dredge each piece into the flour, egg, and finally the coconut panko mixture, placing the breaded strips onto the parchment-covered baking sheet.
Once all of the chicken is coated, place in the oven and bake for 20 minutes, or until the chicken is cooked and the chicken reaches an internal temperature of 165º F.
Sprinkle freshly chopped parsley or cilantro over the chicken strips; serve with spicy pineapple sauce.