Tropical Chicken
By kml9876 | Published on Monday June 01, 2009 | Categories: Main Entree

I found this recipe here I thought it was pretty good but felt that the cloves were a little overpowering. I would make this again but without the cloves.

  • 2 cans (8 oz each) of crushed pineapple
  • 2/3 cup of lime juice
  • 1/2 teaspoon of ground cloves
  • 1 package of boneless skinless chicken breasts (this pack had 3)
  • 1/3 cup of all-purpose flour
  • 1 teaspoon of salt
  • 2 to 4 tablespoons of canola oil
  • 1/3 cup of slivered almonds
  • 1/3 cup of flaked coconut
  1. In a large bowl, combine the pineapple, lime juice and the cloves.
  2. Pour half of the marinade into a large resealable plastic bag and set aside.
  3. Flatten the chicken breasts to 1/4-in. thickness; add to the bag of marinade. Seal the bag and turn to coat.
  4. Refrigerate for at least 45 minutes. Cover the remaining marinade and refrigerate.
  5. Preheat the oven to 400 degress.
  6. Drain the marinade from the chicken.
  7. In a large resealable plastic bag, combine the flour and salt.
  8. Add the chicken, a few pieces at a time, and shake to coat. 
  9. In a large skillet, brown the chicken on both sides in oil.
  10. Place the chicken in a shallow baking dish.
  11. Add the reserved marinade to skillet and cook until hot and bubbly.
  12. Pour the hot marinade over the chicken.
  13. Sprinkle the chicken with the almonds and the coconut.
  14. Bake, uncovered, for 20-25 minutes

Article: Tropical Chicken
Categories: Main Entree
Description: A tropical way to cook chicken
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Author: kml9876