An Asian slaw with a light vinaigrette. Or a spinach salad with strawberries and a fruit vinaigrette.

Are you having other veggies? Offhand, a red cabbage slaw and fried plantains come to mind.

well that sounds wonderful.is there a area that you posted the recipe?
I have not found my way around yet lol.

I would get some of those yummy Chinese greens. I really like cai lan with oyster sauce (I use the vegetarian oyster sauce).

Another good choice is green papaya salad. Yum!

But you probably need to go to an Asian market for either
of these.

This was an inspiring thread! I made coconut tilapia two days in a row with mango salsa and it was great!
I used this recipe as a starting place: I used Penzeys Greek and Sunny Spain seasonings instead of curry and I made mango salsa, and I cooked the tilapia in a frying pan with a a little peanut oil until golden then finished on a baking sheet in the oven.

The Deen Bros. Lighter Crunchy Coconut Chicken Fingers with Pineapple Salsa
By Bobby and Jamie Deen

Lighter Crunchy Coconut Chicken Fingers with Pineapple Salsa

742 Fewer Calories
43 g Less Fat

Ingredients:

Chicken Fingers
1/2 cups flaked sweetened coconut, chopped
1/2 cup plain panko bread crumbs
2 tablespoons all-purpose flour
1 tablespoon brown sugar
1 teaspoon curry powder
1 pound chicken tenders, about 8 tenders
1/2 teaspoon salt
2 egg whites

Pineapple Salsa
2 (8-ounce) cans unsweetened pineapple chunks, drained
1/4 cup chopped fresh cilantro
2 teaspoons lime juice
2 teaspoons packed brown sugar
1 small jalapeno pepper, seeded and minced (optional)

Directions
Preheat the oven to 425ðF. Spray a baking sheet with nonstick spray.
Combine the coconut, breadcrumbs, flour, brown sugar, and curry powder on a piece of wax paper. Sprinkle the tenders with the salt. Beat the egg whites in a large bowl until frothy; add the chicken tenders and toss to coat. Lift the chicken from the egg whites one at a time, and coat with the coconut mixture, pressing so the coating adheres. Place the chicken in a single layer on the baking sheet. Spray both sides of the chicken with nonstick spray. Bake until lightly golden and crisp, about 15 minutes, turning once halfway through cooking time.

Meanwhile, to prepare the salsa, toss the pineapple, cilantro, lime juice, brown sugar, and jalapeno in a large bowl. Serve the salsa with the chicken.

Servings: 4
Prep Time: 15 min
Cook Time: 15 min
Difficulty: easy

Per Serving: (2 chicken tenders with 1/2 cup salsa) 304 Cal; 31 g Protein; 5 g Tot Fat; 3 g Sat Fat; 1 g Mono Fat; 32 g Carb; 2 g Fiber; 13 g Sugar; 60 mg Calcium; 2 mg Iron; 502 mg Sodium; 66 mg Cholesterol

Original recipe courtesy Paula Deen: The Lady and Sons Chicken Fingers
Lightened Up recipe courtesy of The Deen Brothers and the Paula Deen Test Kitchen

I'm still wondering about the OP's original coconut chicken recipe. DH loves coconut. I can see how I might adapt the coconut chicken fingers into something I could use too.