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Pineapple Macadamia Chicken Recipe

Pineapple Macadamia Chicken Recipe

My family enjoys this summertime entree. It's quick, easy and oh-so-good served with cantaloupe wedges and iced tea. Each spicy-sweet bite reminds us of our trip to Hawaii.
TOTAL TIME: Prep/Total Time: 25 min. YIELD:2 servings

Ingredients

  • 2 boneless skinless chicken breast halves
  • 3/4 cup finely chopped macadamia nuts
  • 1/4 teaspoon seasoned salt
  • 1/4 teaspoon Caribbean jerk seasoning
  • 1/8 teaspoon dried minced onion
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon pepper
  • 1 egg, lightly beaten
  • 2 tablespoons canola oil
  • 1/4 cup crushed pineapple
  • 1 tablespoon apricot preserves, warmed
  • Lettuce leaves

Directions

  • 1. Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine the nuts, seasoned salt, jerk seasoning, minced onion, onion powder and pepper. Place egg in another shallow bowl. Dip chicken in egg; coat with nut mixture. Let stand for 5 minutes.
  • 2. In a large skillet, cook chicken in oil for 3-4 minutes on each side or until chicken juices run clear. In a small bowl, combine pineapple and apricot preserves. Place lettuce on each plate; top with chicken and pineapple mixture. Yield: 2 servings.

Nutritional Facts

1 serving (1 each) equals 674 calories, 61 g fat (10 g saturated fat), 138 mg cholesterol, 438 mg sodium, 21 g carbohydrate, 5 g fiber, 19 g protein.

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.