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Tropical Chicken

By: Becky Palac

"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."

Rate/Review | Read Reviews (7)

Prep Time:
20 Min

Cook Time:
20 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 (8 ounce) can 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 tablespoons cooking 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 degrees F for 20-25 minutes.