Trim the chicken breasts into pieces about 4 inches long and 2 1/2 inches wide. 1. Sprinkle evenly with salt and sugar and place in a zip-top bag. Seal and refrigerate for 4 hours.

When ready to cook, gently rinse the chicken and pat dry.

Set up a dredging station: Combine the coconut, cornstarch, and flour in a shallow bowl and mix well. In a separate bowl, whisk together the beaten eggs and water to make an egg wash.

Heat the vegetable oil to 350°F in a deep skillet or fryer.

Dip each piece of chicken into the egg wash. Then dredge it in the coconut mixture, pressing gently so the coating sticks well.

Working in batches, carefully place a few pieces of chicken into the hot oil. Fry until lightly golden brown and cooked through. Remove from the oil and drain on paper towels. Repeat for the remaining chicken, keeping an eye on the oil temperature so the coating browns evenly without burning.

To make a simple pineapple garnish, slice a ripe pineapple into 1/8-inch rounds. Cut each round in half. Lightly sauté in a nonstick skillet until the pineapple is heated through and turns a deeper shade of yellow.

Serve the coconut chicken with pineapple alongside and honey mustard sauce for dipping.