Rinse and pat chicken dry. Place chicken between two pieces of plastic wrap; flaten slightly.
Cream butter and chili powder. Blend in coconut.
Divide into eight portions. Spoon one portion onto each chicken piece. Tuck in sides; roll and skewer.
Chill two hours.
Preheat oven to 400 degrees F.
Dip chicken rolls into egg, then roll in combined breadcrumbs and salt to coat evenly.
Melt 1/4 cup of the shortening in large skillet over medium heat. Add chicken rolls and brown evenly on all sides. Transfer to greased shallow baking dish and bake 20-25 minutes, or until chicken is tender.
Melt remaining shortening in skillet over medium heat. Heat pineapple, sweet potatoes, and bananas. Arrange with chicken rolls on a searing platter and serve with sweet and sour sauce.
Sweet and Sour Sauce Instructions:
Melt shortening in small skillet over medium heat.
Add onion; cook until tender.
Stir in catsup, preserves, brown sugar, vinegar, curry powder, blend.