Rinse chicken and pat dry. Slice each chicken breast on a 45 degree angle into 3 pieces. Lay chicken pieces out on a cutting board, cover with plastic wrap, and use the bottom of a small pot or pan to gently pound them to 1/4" thickness. Season with a large pinch of salt and pepper on both sides. Add egg whites to a mixing bowl, place chicken in bowl, toss to coat, and refrigerate. Rinse pineapple under warm water if still frozen and dice into bite-size pieces.

Stem, seed, and thinly slice red bell pepper into sticks (julienne). Trim and thinly slice green onions on an angle.

In a large mixing bowl, combine slaw mix, pineapple pieces, red bell pepper, green onions, half the ginger, sesame seeds, rice vinegar, 1 tsp. olive oil, and salt and pepper to taste. Taste, and add remaining ginger if desired. Toss to combine and set aside.

Remove chicken from egg whites, giving a gentle shake to remove any excess. Place coconut on a plate and generously coat both sides of chicken. Press coconut firmly into place with your palm. Coat chicken a second time with any remaining coconut and again press firmly into place. Place a large pan over medium heat. Add 2 Tbsp. olive oil to hot pan. (If you don't have a large pan, work in batches.)

Add chicken to hot oil and cook on one side for 3-5 minutes, or until golden brown. Gently flip and cook 3-5 more minutes, or until chicken reaches a minimum internal temperature of 165 degrees. Remove chicken from pan and allow to rest on a plate.

Divide slaw between two plates and top with chicken. Drizzle sweet and sour sauce over chicken.