Prepare three shallow bowls: one with cornstarch, one with beaten eggs, and one with a mixture of ground coconut, flaked coconut, flour, and spices. Coat each chicken strip by dredging it in cornstarch, dipping it in the egg, and then pressing it into the coconut mixture until fully coated.

For frying, heat a thin layer of oil in a skillet over medium-high heat. Fry the coated chicken pieces in batches until golden brown and fully cooked, turning as needed. Transfer to a paper-towel-lined plate to drain excess oil.

For baking, preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking sheet with Gefen Parchment Paper and spray with cooking spray.

Arrange the coated chicken on the baking sheet in a single layer and lightly spray the tops. Bake for 18–20 minutes, flipping halfway through, until golden and cooked through.

Once the chicken is cooked, thread it onto skewers, placing a fresh pineapple chunk between each piece of chicken. Serve warm with sweet chili sauce drizzled on top or served on the side.