Pineapple Chicken with Snow Peas Recipe

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Pineapple Chicken with Snow Peas Recipe
Pineapple Chicken with Snow Peas Recipe photo by Taste of Home
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Pineapple Chicken with Snow Peas Recipe

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1 1 1
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating Bake: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating Bake: 20 min.

Ingredients

  • 1 can (8 ounces) crushed pineapple, undrained
  • 1/3 cup lime juice
  • 1/4 teaspoon ground cloves
  • 4 boneless skinless chicken breast halves
  • 1/3 cup all-purpose flour
  • 1 teaspoon salt
  • 2 to 4 tablespoons vegetable oil
  • 1/3 cup slivered almonds
  • 1/3 cup flaked coconut

Directions

In a bowl, combine pineapple, lime juice and cloves. Pound chicken to 1/4-in. thickness; add to marinade. Cover and refrigerate for at least 45 minutes. Drain, reserving marinade. Combine flour and salt; dredge chicken. In a skillet, brown chicken on both sides in oil. Place in a shallow baking dish. Add reserved marinade to skillet; cook until hot and bubbly. Pour over chicken. Sprinkle with almonds and coconut. Bake, uncovered, at 400° for 20-25 minutes. Yield: 4 servings.
Originally published as Tropical Chicken in Country October/November 1993, p51

  • 1 can (8 ounces) crushed pineapple, undrained
  • 1/3 cup lime juice
  • 1/4 teaspoon ground cloves
  • 4 boneless skinless chicken breast halves
  • 1/3 cup all-purpose flour
  • 1 teaspoon salt
  • 2 to 4 tablespoons vegetable oil
  • 1/3 cup slivered almonds
  • 1/3 cup flaked coconut
  1. In a bowl, combine pineapple, lime juice and cloves. Pound chicken to 1/4-in. thickness; add to marinade. Cover and refrigerate for at least 45 minutes. Drain, reserving marinade. Combine flour and salt; dredge chicken. In a skillet, brown chicken on both sides in oil. Place in a shallow baking dish. Add reserved marinade to skillet; cook until hot and bubbly. Pour over chicken. Sprinkle with almonds and coconut. Bake, uncovered, at 400° for 20-25 minutes. Yield: 4 servings.
Originally published as Tropical Chicken in Country October/November 1993, p51

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marinemomdiamond User ID: 5608866 13251
Reviewed Jan. 9, 2011

"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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