Sheet Pan Thai Peanut Coconut Chicken with Pineapple

chicken tenders (or approx. 1 1/2 lbs. chicken breasts, pounded thin, cut into tenders size)

fresh pineapple (chopped into 1” chunks)

broccoli florets (chopped into bite size pieces (not too small))

egg, whisked

cornstarch

smooth peanut butter

olive oil

coconut milk ((lite is fine))

pineapple juice

reduced sodium soy sauce

brown sugar, packed

fish sauce

lime juice

sriracha

dried basil

garlic powder

ground ginger

black pepper

salted roated peanuts

panko

flour

shredded coconut