Preheat oven to 400°.

Dredge chicken in flour, egg and coconut and transfer to a baking sheet.

Season generously with salt and pepper.

Bake until cooked through and coconut is golden, 12.

Meanwhile, arrange salad: In a large bowl combine romaine, red pepper, pineapple and chicken.

In a small bowl, whisk together coconut milk, lime juice and zest, and red pepper flakes and season with salt.

Drizzle with dressing and serve