Bring the pineapple and orange juice to a boil. Once boiling reduce to a simmer and simmer on medium-low heat for roughly an hour and a half until the juice has been reduced by two-thirds.
Once the juice has reduced, allow it to cool and add the chili paste to taste.
Cut all 6 King's Hawaiian rolls in half. Broil until golden brown, then flip and repeat.
Allow the rolls to cool. Then turn to breadcrumbs with either a blender or food processor.
Once the rolls have been turned to bread crumbs add 1 cup of shredded coconut and mix.
Whisk together the 2 eggs and 1/4 cup water until they are well mixed.
Cut the chicken breasts into even sized strips.
Preheat oven to 400 degrees.
Dunk the chicken strips into the egg wash then coat with the bread crumb mixture. Lay on cookie sheet.
Bake 8-14 minutes until cooked through.
Serve with the chili sauce for dunking!