Cut each chicken breast in half and flatten with a meat tenderizer.
In a large bowl, mix egg, coconut milk and maple syrup.
On a separate large plate, spread out half of the shredded coconut.
Dip each chicken piece into the liquid mixture.
Then place chicken on top of the shredded coconut, coating all sides. Keep adding the rest of the shredded coconut to the plate when needed. (This keeps it from getting all of it clumpy and unusable)
Spray a large pan with oil (I use avocado oil) and heat. Add the chicken pieces and cook each side for 4 minutes on medium high.
Take a pineapple ring and place on grill or heat on pan until slightly blackened.
Serve chicken with pineapple ring on top and enjoy!
Recipe by LeanMeanKitchen at https://leanmeankitchen.com/coconut-chicken/