Experience a taste of the tropics with our Macadamia Coconut Crusted Chicken, perfectly complemented by a vibrant Pineapple Salsa. This recipe transforms ordinary chicken breasts into an extraordinary meal, featuring a delightfully crispy, sweet, and nutty crust. Crafted with finely crushed macadamia nuts and shredded coconut, this dish offers an exciting blend of textures and flavors that are sure to transport your taste buds to an island paradise. Whether served atop fluffy rice, nestled within sweet Hawaiian buns, or as the star of a fresh summer salad, this tropical chicken is a versatile and mouthwatering option for any occasion.
Macadamia Coconut Crusted Chicken with Pineapple Salsa: A Tropical Culinary Escape
Aloha, food enthusiasts! We are thrilled to invite you on a culinary journey to the islands as we celebrate Hawaiian Foods Week with this exquisite Macadamia Coconut Crusted Chicken with Pineapple Salsa. This dish is not just a meal; it’s an ode to the vibrant flavors and rich culture of Hawaii, bringing a touch of aloha to your kitchen.
This special occasion brings together iconic Hawaiian companies like King’s Hawaiian, Dole, SPAM®, Mauna Loa, and Kona Brewing Co., all dedicated to sharing the unique tastes and traditions of Hawaiian cuisine with a wider audience. As someone with a deep affection for Hawaii, I couldn’t be more excited to participate in this celebration. My first visit to Hawaii was during high school, a memorable family trip, and seven years ago, my husband Mike and I chose Maui and Kauai for our honeymoon. From the moment I first set foot on those breathtaking islands, I was captivated. The combination of stunning beaches, perpetual warm weather, and endless opportunities for adventure, balanced with incredible food and serene relaxation, perfectly aligns with my ideal vacation. Hawaii truly has it all.
My parents recently returned from a two-week Hawaiian getaway, reigniting my longing for another escape to paradise. While a trip in the immediate future might be a dream, I’m already envisioning our ten-year anniversary celebration on those beautiful shores. Recreating the magic of our honeymoon, perhaps exploring new islands this time, is a delightful prospect. Beyond the stunning landscapes and invigorating activities, one of my most cherished memories of Hawaii is, without a doubt, the food. During our honeymoon, Mike and I indulged in everything from high-end dining experiences to discovering hidden culinary gems at roadside stands. This approach allowed us to savor the full spectrum of fresh, bold, and exquisitely tropical flavors that define Hawaiian cuisine.
Our Macadamia Coconut Crusted Chicken with Pineapple Salsa perfectly embodies the light, fresh, and intensely tropical essence of those Hawaiian culinary experiences. This recipe begins with tender chicken breasts, which are meticulously breaded in a unique mixture of fragrant shredded coconut and premium Mauna Loa Dry Roasted Macadamia Nuts. The breading process involves a simple yet effective dredge through a blend of egg and coconut milk, followed by a coating of coconut flour, ensuring every bite delivers a satisfying crunch. The chicken is then pan-fried to golden perfection in pure coconut oil, infusing it with an additional layer of tropical aroma and flavor. If you haven’t yet discovered the delightful taste of macadamia nuts, prepare for a revelation. These exquisite nuts offer a sweet, rich, and wonderfully creamy flavor that elevates the chicken crust to gourmet status. Beyond their culinary use, they also make for a fantastic, wholesome snack—my kids can’t get enough of them! For an authentic Hawaiian experience, I highly recommend serving this macadamia coconut crusted chicken on sweet King’s Hawaiian Deluxe Hamburger Buns. Their signature softness and subtle sweetness provide the ideal complement to the savory chicken, creating a truly harmonious sandwich. King’s Hawaiian, a genuinely Hawaiian company, has been delighting taste buds for over 60 years, beginning its journey in Hilo, Hawaii.
No tropical meal is truly complete without the vibrant addition of fresh fruit, and this dish is no exception. I am a passionate admirer of tropical fruit salsas, finding them to be the perfect topping for grilled meats, seafood, and sandwiches. Our Macadamia Coconut Crusted Chicken with Pineapple Salsa features a bright, sweet, and subtly spicy pineapple salsa that elevates the entire experience. This salsa is crafted using high-quality DOLE Pineapple Slices, renowned for being non-GMO and consistently delivering exceptional flavor. The chopped pineapple is then combined with finely diced red onion, crisp red bell pepper, a kick of jalapeño (optional, but highly recommended for that extra zing), fresh cilantro, a splash of tangy lime juice, and a dash of salt to perfectly balance the flavors. I strongly encourage you to prepare a generous batch of this salsa; its irresistible freshness means you’ll undoubtedly want to enjoy it with a few tortilla chips while you finish cooking!
As the summer season flourishes, many of us seek to infuse our meals with light, fresh, and tropical flavors. The Macadamia Coconut Crusted Chicken with Pineapple Salsa is an ideal choice that promises to satisfy. It’s perfect for casual backyard gatherings, refreshing summer lunches, or as a wholesome and flavorful weeknight dinner option. This versatile chicken can be served in a multitude of ways: pile it high on a bed of fluffy brown rice for a hearty meal, or slice it and create custom rice bowls, inviting everyone to add their favorite toppings. For a lighter touch, it pairs wonderfully with a simple green salad or even in a fresh lettuce wrap. This dish effortlessly brings the sun-drenched spirit of Hawaii straight to your table, offering a delicious and easy way to enjoy tropical cuisine any day of the week.
For more inspiration and a deeper dive into the flavors and traditions of Hawaiian Foods Week, be sure to explore the participating brands on Facebook. You’ll discover a wealth of fantastic recipes and cultural insights!
King’s Hawaiian | Dole | SPAM® | Kona Brewing Co. | Mauna Loa
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This is a sponsored conversation written by me on behalf of King’s Hawaiian. The opinions and text are all mine.
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Macadamia Coconut Crusted Chicken with Pineapple Salsa
Ingredients
- 4 chicken breasts
- 2 eggs, beaten
- 1/4 cup coconut milk
- 1/2 cup coconut flour
- 3/4 cup shredded coconut, unsweetened (you can use sweetened if you prefer)
- 1/2 cup Mauna Loa Dry Roasted Unsalted Macadamia Nuts, pulsed in a food processor or blender until finely crushed
- 4 Tablespoons coconut oil
- 1 – 20 oz. DOLE Pineapple Slices, Chopped
- 1/4 red onion, finely chopped
- 1/2 red bell pepper, chopped
- 1 jalapeño, seeds and membranes removed, chopped (optional for spice)
- 1 teaspoon lime juice
- Salt , to taste
- King’s Hawaiian Deluxe Hamburger buns
Instructions
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Prepare three shallow bowls and one large plate. In the first bowl, add the coconut flour. In the second bowl, whisk the two eggs thoroughly, then stir in the coconut milk. In the third bowl, combine the shredded coconut with the finely crushed macadamia nuts and mix well.
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Take each chicken breast filet and dredge it first in the coconut flour, ensuring it’s completely coated. Next, dip it into the egg and coconut milk mixture, again making sure it’s fully covered. Finally, dredge the chicken in the coconut macadamia mixture until a consistent crust is formed. Place the coated chicken breast on the large plate. Repeat this process for all remaining chicken filets.
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Heat 2 tablespoons of coconut oil in a large frying pan over medium heat. Once hot, carefully add the coated chicken filets to the pan. Cook the chicken for 5-6 minutes per side, or until the chicken is thoroughly cooked through and golden brown and crispy on the outside. Add more coconut oil as needed for subsequent chicken pieces.
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While the chicken is cooking, prepare your vibrant pineapple salsa. In a medium bowl, combine all the salsa ingredients: chopped pineapple, finely diced red onion, chopped red bell pepper, the optional chopped jalapeño, fresh lime juice, and salt to taste. Mix everything together until well combined.
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To serve, place a macadamia coconut crusted chicken breast onto a King’s Hawaiian Deluxe Hamburger bun. Generously top with the fresh, tangy, and slightly spicy pineapple salsa. Alternatively, serve the chicken sliced over a bed of rice or as part of a fresh salad.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.