In small bowl blend sour cream, pineapple, 1/4 teaspoon of the ginger and 1/4 teaspoon of the curry powder, if desired. Cover and refrigerate until serving.
Preheat oven to 400°F. Coat baking sheet with nonstick cooking spray; set aside. In blender or food processor, combine coconut, breadcrumbs, remaining 3/4 teaspoon ginger, 1/2 teaspoon curry (if desired) and cayenne. Pulse to blend. Place in shallow dish; set aside.
Sprinkle chicken tenders with salt, if desired. Cut tenders in half crosswise. Blend honey and lemon juice in separate shallow dish. Coat chicken pieces in honey and then in coconut mixture. Place on baking sheet. Bake 12 to 15 minutes or until chicken is tender and no longer pink (170°F).
Serve chicken with sour cream sauce.
*Refrigerate remaining pineapple in glass or plastic container for future use.
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