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I've made this recipe ever since we moved to California, and I've adapted it to include ingredients that are readily available here. Our two teenagers think this dish is terrific, and I've made it numerous times for special occasions.
Originally published as Tropical Chicken in Country October/November 1993, p51
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Reviewed on Jan. 09, 2011 by marinemomdiamond
The coating becomes gooey and mushy during the baking because of the moist pineapple mixture and my daughter and I both say it has a strange flavor. I wonder if it would be better without the coating and frying step with just plain boneless, skinless chicken breasts.
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