mix breadcrumbs & flaxseed.
in shallow bowl combine the sweet potato and pineapple purees, soy sauce, egg white, and coconut and mix with a fork.
put chicken on to skewers. sprinkle with salt and then flour. dip chicken into the egg white mixture and then roll it in the breadcrumbs until coated.
In large nonstick skillet with cooking spray and set over medium -high heat. When pan is hot add the oil.
Add the chicken in a single layer and brown for 3 to 4 minutes on one side until the breadcrumb coating is crisp and golden. Turn and cook 4 to 5 minutes on the other side until browned all over. Turn down heat if the coat browns too quickly- coconut burns easily.