Coconut chicken fingers with rum sauce

Ingredients

400 g	Chicken breasts, skinned and boned (Main)
¾ cup	Desiccated coconut
¾ cup	Panko breadcrumbs
1 tsp	Curry powder
1 pinch	Cayenne pepper, plus one extra pinch
400 g	Canned crushed pineapple (Main)
1	Egg
1 cup	Sour cream
3 Tbsp	Lemon juice
3 Tbsp	Rum

Directions

1. Cut each chicken breast into thick fingers about 8cm long by 2.5cm thick.
2. Combine coconut, breadcrumbs and seasonings.
3. Drain pineapple, reserving the juice. Whisk egg and 2 Tbsp of juice until smooth.
4. Dip chicken fingers into egg, then into coconut mixture to coat. Place on an oven tray. Chill for at least 30 minutes.
5. Preheat oven to 200C. Bake for about 15 minutes or until juices run clear. Turn once during cooking.
6. Combine crushed pineapple, lemon juice, sour cream, cayenne and rum.
7. Season with salt and pepper. Serve as a dip with chicken fingers.