(yields 12 popsicles)
6 chicken tenders
Chicken tenders contain a thin white tendon that runs the length of the tender. These can be eaten but are stringy when cooked. To remove the tendon, pinch its protruding tip between the blade of a paring knife and your thumb. Using your other hand, grasp the tendon just below the blade, between your thumbnail and pointer finger, and pull down.
Cut each tender in half horizontally, creating 2 pieces that should be approximately 1 x 2 inches. Season with salt and pepper.
Set out 3 medium bowls. Place flour in one; the eggs in the second; and the panko, Parmesan and Italian spices in the third. Arrange the bowls in a row.
Roll tenders in flour until well covered, then dip in egg until well soaked. Finally, roll in bread crumb mixture until completely covered. Transfer to a plate.
Melt butter in a frying pan over medium-high heat. Add tenders when butter begins to sizzle. Cook approximately 3 minutes on the first side or until golden brown. Turn once and cook approximately 2 more minutes, or until the second side is golden brown and the tenders are cooked throughout. To test for doneness, make a small incision in a sacrificial tender. If any pink remains, return to heat for another minute or 2.
Transfer tenders to a plate. Remove pan from heat and add lemon juice. Stir for a few seconds to loosen up brown bits, and let the lemon juice reduce. Drizzle a few drops over each tender and season with salt.
Skewer the chicken tenders, then stick skewers in pineapple.