Recipe: Hawaiian Chicken with Tropical Sauce (baked, using soy sauce and pineapple juice)

HAWAIIAN CHICKEN

4 boneless, skinless chicken breast halves
1/4 cup soy sauce
1/3 cup dry sherry
1 cup unsweetened pineapple juice
2 tablespoons red wine vinegar
3 tablespoons sugar
1 clove garlic, minced
1 cup crushed macadamia nuts
1 can (15 1/4 oz.) tropical fruit salad (reserve juice)
Tropical Sauce (recipe follows)

In large resealable plastic bag, mix together soy sauce, sherry, pineapple juice, vinegar, sugar and garlic.

Flatten chicken breasts to 1/4-inch thickness, place in pineapple mixture and marinate in refrigerator for 20 minutes.

Remove chicken and discard marinade. Roll chicken in crushed macadamia nuts and place in baking pan lightly sprayed with nonstick cooking spray.

Bake in 350 degree F oven for about 20 minutes or until fork can be inserted in chicken with ease. Pour tropical fruit salad over chicken and top with Tropical Sauce.

Makes 4 servings.

TROPICAL SAUCE:

Juice from tropical fruit salad
1 tablespoon cornstarch
1 tablespoon dry sherry
1/2 teaspoon grated ginger root
1 teaspoon grated lemon rind

With small amount of juice from tropical fruit salad, mix cornstarch and stir until smooth. Add remaining fruit salad juice; stir in dry sherry and ginger. Place in small saucepan over low heat and cook about 2 minutes, stirring. Remove from heat and add grated lemon rind.

Source: National Chicken Council

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Hi Linda,

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Happy Cooking,

Betsy