Reviewed: Jul. 27, 2010

Yum, yum, yum. Be prepared to spend a lot on macadamia nuts! I doubled the "coating" as I like my chicken to be completely covered in it.

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Reviewer:

Katie

Cooking Level: Intermediate

Reviewed: Nov. 12, 2009

My husband and I really enjoyed this recipe but i had to make a few modifications. I live in a small rural town and macadamia nuts were too expensive to justify so I used crushed walnuts. I put the chicken on a bed of lettuce which i (lightly) drizzled with soy sauce, chopped onion and blue cheese dressing (I don't know why but it tasted AMAZING). It ended up really good despite my wacky modifications. I will be making this again!

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Reviewer:

JessT

Cooking Level: Intermediate

Reviewed: Jul. 2, 2009

This was DELICIOUS! I just got back from a trip to Hawaii and was missing the Islands, so I decided to try this recipe. Boy, was it a pleasant surprise! I cooked the chicken on medium/low heat so that the nuts wouldn't burn before the chicken was done. I also ran the chopped nuts through my chopper again to make them more fine. Like other reviewers, I added 2 tbsp of flour to the nut mixture along with 1/4 tsp of garlic. I used spinach leaves underneath the chicken, and they added a nice, healthy touch to the dish. Definitely double the sauce!!! Hubby and I both enjoyed this for something completely different. :)

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Reviewer:

ALLY99

Cooking Level: Intermediate

Living In: Athens, Georgia, USA

Reviewed: Jun. 23, 2009

My husband doesn't care for chicken unless it has a lot of flavor. I didn't think he would care for this but he liked it and ate it all. I thought it was good and worth making again but I didn't think it was out of this world. I used pecans because I had tons of them.

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Reviewer:

valleygirl

Cooking Level: Expert

Home Town: Weslaco, Texas, USA

Living In: Austin, Texas, USA

Reviewed: Jun. 10, 2009

Boy is this good! I omitted the jerk seasoning completely, substituted ground almonds for macadamia nuts and added 2 tbls flour to the ground nuts to make a more conventional coating. Also cut the chicken breasts into chicken tender sized pieces and used the apricot/pineapple mixture as a dipping sauce instead of putting it on top.

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Reviewer:

queenvalerie

Cooking Level: Expert

Home Town: Farmington Hills, Michigan, USA

Living In: Knoxville, Tennessee, USA

Reviewed: Jun. 8, 2009

This was pretty good. I couldn't find the macadamia nuts so I used pecans and broiled the chicken instead of using a pan over the stove. I'll make it again.

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Reviewer:

Lisamarie

Reviewed: Apr. 6, 2009

Excellent! I grilled my chicken with a vinigarette until slightly charred. Man... this is a great recipe. I'll be making this one again, and again, and again...

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Reviewer:

Memo

Cooking Level: Intermediate

Home Town: Woodland, California, USA

Living In: Dunnigan, California, USA

Reviewed: Mar. 10, 2009

Fun flavors that compliment each other quite nicely! I really enjoyed the pineapple and apricot preserve combo - it was delish with the coated chicken! I made my own jerk seasoning from the recipe on this site... it seemed to have too much thyme; i'm wondering if that's what keeps this at a 4* recipe for me? I served with some rice, rather than just a lettuce leaf. Yum!

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Reviewer:

FNChef

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Cooking Level: Expert

Home Town: Prior Lake, Minnesota, USA

Living In: Lakeville, Minnesota, USA

Reviewed: Feb. 23, 2009

Even though I had to substitute macadamias with peanuts, my husband, our guests and I LOVED this recipe! This is now within the monthly rotation. Thank you so much for sharing this recipe!

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Reviewer:

mrandmrssalvador

Cooking Level: Beginning

Reviewed: Nov. 25, 2008

Great recipe! We've had it many times already and every time we love it more. I followed the advice of dipping the chicken in flour with all the spices in it before coating it with the nuts. The chicken came out very yummy and flavorful.

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