Experience Tropical Bliss: Crispy Macadamia Coconut Crusted Chicken with Zesty Pineapple Salsa
Aloha, food enthusiasts! Prepare to be transported to the sunny shores of Hawaii with our sensational Macadamia Coconut Crusted Chicken with Pineapple Salsa. This dish is a vibrant celebration of tropical flavors, combining the satisfying crunch of a coconut and macadamia nut crust with tender chicken, all crowned by a refreshingly sweet and zesty pineapple salsa. Whether you’re dreaming of island getaways or simply craving a taste of summer, this recipe promises to deliver a delightful culinary experience.
A Culinary Journey to the Islands: Celebrating Hawaiian Flavors
Today’s recipe is more than just a meal; it’s an homage to the rich culinary traditions and warm spirit of Hawaii. We are thrilled to be celebrating Hawaiian Foods Week, an initiative that brings together iconic Hawaiian companies like King’s Hawaiian, Dole, SPAM®, Mauna Loa, and Kona Brewing Co. Their collaboration highlights the unique flavors and vibrant culture of the islands, inviting everyone to explore the delicious world of Hawaiian food. As a lifelong admirer of Hawaii, this celebration fills my heart with immense joy.
My personal connection to Hawaii runs deep. I first visited as a high school student with my family, captivated by its unparalleled natural beauty and welcoming atmosphere. Years later, my husband Mike and I chose Maui and Kauai for our honeymoon, creating unforgettable memories amidst the breathtaking landscapes. Hawaii instantly stole my heart; its pristine beaches, warm climate, and opportunities for both adventure and relaxation perfectly align with my ideal vacation. And, of course, the food! We indulged in everything from high-end dining experiences to hidden roadside gems, savoring every fresh, tropical bite.
Just recently, my parents returned from a two-week Hawaiian adventure, reigniting my desire for another visit. While a trip in the immediate future might be a dream, I’m already envisioning our ten-year anniversary celebration there – a girl can certainly dream, right? Reliving those cherished honeymoon memories and discovering new islands would be absolutely magical. One of the most enduring aspects of our Hawaiian trips, beyond the stunning scenery, has always been the incredible food. We made it a point to explore every facet of the island’s culinary landscape, from upscale dining to humble, flavorful local eateries. It was this perfect blend that allowed us to truly appreciate the fresh, tropical flavors that define Hawaiian cuisine.
The Star of the Show: Macadamia Coconut Crusted Chicken
This Macadamia Coconut Crusted Chicken with Pineapple Salsa perfectly captures that light, fresh, and distinctly tropical essence. The preparation begins with tender chicken breasts, which are transformed into golden, crispy delights through a unique breading process. Each chicken filet is first dredged in coconut flour, providing a subtle sweetness and helping the subsequent layers adhere. Next, it’s dipped into a mixture of beaten eggs and creamy coconut milk, ensuring a rich base for the crust. The final, and most crucial, step involves coating the chicken generously in a blend of shredded coconut and finely pulsed Mauna Loa Dry Roasted Macadamia Nuts.
If you’ve never experienced the exquisite taste of macadamia nuts, you’re in for a treat. Their buttery, rich, and slightly sweet flavor is unparalleled, making them an ideal choice for this crispy crust. My kids absolutely adore them, not just in recipes but also as a standalone snack! Pan-frying the crusted chicken in coconut oil adds another layer of tropical aroma and helps achieve that perfectly golden-brown and satisfyingly crispy exterior, while keeping the inside wonderfully juicy. This method ensures maximum flavor and an incredible textural contrast with every bite.
For an authentic Hawaiian-inspired sandwich, I love serving these crispy chicken breasts on sweet and soft King’s Hawaiian Deluxe Hamburger Buns. These buns, hailing from a true Hawaiian company founded over 60 years ago in Hilo, Hawaii, are slightly sweet and incredibly tender, providing the perfect balance to the savory chicken and zesty salsa. They are a staple that truly elevates the sandwich experience.
The Perfect Counterpart: Zesty Pineapple Salsa
Of course, no tropical meal is complete without an explosion of fresh fruit flavors, and this dish is no exception. I’m a huge advocate for tropical fruit salsas, especially when they’re used to brighten up grilled meats or sandwiches. Our Macadamia Coconut Crusted Chicken is perfectly complemented by a fresh, sweet, and subtly spicy pineapple salsa. This vibrant salsa utilizes high-quality, Non-GMO DOLE Pineapple Slices, chopped into delightful pieces. They are then mixed with finely diced red onion for a slight bite, crisp red bell pepper for color and crunch, a deseeded and chopped jalapeño for an optional hint of spice, fragrant cilantro, a squeeze of fresh lime juice for zing, and a dash of salt to bring all the flavors into harmony.
A pro tip: make a generous batch of this pineapple salsa! I guarantee you’ll find yourself reaching for a few chips to dip into it while you’re assembling the meal. Its refreshing qualities and complex flavors make it addictively good, and it’s versatile enough to be enjoyed on its own or with other dishes. The combination of sweet pineapple, savory chicken, and the slight kick of jalapeño creates a symphony of flavors that truly sings of the tropics.
Versatile Serving Suggestions for Any Occasion
As summer swings into full gear, many of us are actively seeking fresh, tropical flavors to invigorate our meal routines. This Macadamia Coconut Crusted Chicken with Pineapple Salsa is an absolute winner, suitable for a variety of occasions. It’s an excellent choice for a casual backyard get-together, providing a gourmet yet approachable centerpiece. For lighter summer lunches, it’s a refreshing and satisfying option. And for those busy weeknights, it offers a healthy, flavorful, and relatively quick dinner solution that feels far more exotic than its preparation time suggests.
Beyond serving it on King’s Hawaiian buns, consider these delicious alternatives:
- Rice Bowls: Serve the sliced chicken over a bed of fluffy brown rice, jasmine rice, or even forbidden black rice, then top generously with the pineapple salsa and perhaps some sliced avocado or a sprinkle of toasted coconut flakes.
- Salad Topping: Dice the chicken and serve it atop a vibrant bed of mixed greens with a light vinaigrette for a refreshing and hearty salad.
- Lettuce Wraps: For a low-carb option, tuck slices of the crusted chicken and salsa into crisp lettuce cups.
- Tacos or Wraps: Shred the chicken and use it as a filling for soft tortillas or whole wheat wraps, adding the salsa and your favorite taco fixings.
- Appetizer Skewers: Cut the chicken into bite-sized pieces and skewer them with pineapple chunks, cherry tomatoes, and bell pepper, then drizzle with salsa for a festive appetizer.
This dish’s versatility ensures it can be adapted to suit any meal preference or occasion, making it a truly indispensable recipe for your culinary repertoire.
For more information on Hawaiian Foods Week and to discover a wealth of inspiring recipes, be sure to connect with the participating brands on Facebook. You’ll find a community passionate about bringing the flavors of Hawaii to your kitchen!
King’s Hawaiian |
Dole |
SPAM® |
Kona Brewing Co. |
Mauna Loa
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Macadamia Coconut Crusted Chicken with Pineapple Salsa
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Ingredients
- 4 chicken breast
- 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 want}
- 1/2 cup Mauna Loa Dry Roasted Unsalted Macadamia Nuts, pulse in a food processor or blender
- 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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Set out three shallow bowls and a large plate. In the first bowl add the coconut flour. In the second bowl beat the two eggs and then add the coconut milk and stir. In the third bowl add the shredded coconut and the crushed macadamia nuts and stir to combine.
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Dredge each chicken breast filet in the coconut flour, then the egg and coconut milk mixture making sure to coat the chicken completely. Then dredge the chicken in the coconut macadamia mixture until coated completely. Set aside on the large plate. Repeat with the remaining chicken filets.
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In a large frying pan heat 2 Tablespoons coconut oil over medium heat and add the chicken filets. Cook the chicken for 5-6 minutes per side, or until the inside of the chicken is cooked through.
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While the chicken cooks you can put together your pineapple salsa by combining all the ingredients: pineapple, red onion, red pepper, jalapeño, lime juice and salt and then mixing to combine.
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Put the macadamia coconut crusted chicken on a King’s Hawaiian Deluxe Hamburger bun and top with the fresh pineapple salsa.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.