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Pineapple Macadamia Chicken

 Pineapple Macadamia Chicken
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.
2 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
  • 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,

2 of 2

Pineapple Macadamia Chicken (continued)

Nutritional Facts: 61 g fat (10 g saturated fat), 138 mg cholesterol, 438 mg sodium, 21 g carbohydrate, 5 g fiber, 19 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.