Macadamia Crusted Chicken with Pineapple-Jalapeno Salsa

Macadamia Chickens

If you’ve read my bio on the blog you know my weaknesses. I have to admit, I left one out. Food TV. Don’t act shocked about it, you had to guess that I was a sucker for anything food related too, not just everything on Bravo. The one show I try and actually watch during the day in the circus that is our house is The Chew. I’ve been a fan since the very first episode and to this day I love watching along. Somewhere in the back of my mind I think I have convinced myself I know the hosts personally because when my husband gets home from work in the evenings I sometimes say “You’ll never guess what prank Clinton pulled on Symon today!” Sometimes when there has been an episode that is just too good to describe, I save it for him and play him the sections that are hilarious.

This recipe, interestingly enough, is from one of two people on the show who is not actually a chef. Clinton Kelly made this chicken on the show and that evening I bought the macadamia nuts to make it at home. Fast forward probably another month, I finally made the recipe. It is as delicious as it looked on tv and my oldest ate an entire piece of chicken, which by the way is cause for a ticker tape parade in our house. It was done in 30 minutes, and a hush came over the dinner table as we all just devoured the meal.

I included the recipe for the crusted version of this dish, but I made and photographed a version with grilled chicken as well. Sometimes in the summer it is nice to just make a simple grilled chicken with a fruit salsa. Finally, make sure you check back in on Saturday to see how I make the leftovers into a delicious main course salad and re-purpose the salsa into a dressing! Exciting, I know! I bet you can hardly wait! Grilled Chicken

Add ¼ tsp of salt and ¼ tsp of pepper to the flour in a bowl. Set up a dredging station, one with eggs, one with the flour mixture, and one with the mixture of macadamia nuts and panko. Season the chicken with salt and pepper to taste. I don’t pound chicken with a mallet, instead I score it, as you can see in the pictures. I do this with most breaded chicken, especially fried chicken, because I find that the breading adheres really well into the scored sections of the chicken. Chicken cut


Dredge the chicken with the flour, then in eggs and finally into the panko mixture. I press the panko into the chicken then very gently remove it from the bowl and put onto a baking sheet. Repeat with all the pieces of chicken. Heat 2 tablespoons of canola oil over medium heat. Cook the chicken in the pan for 2-3 minutes per side, or until golden brown.Cooking
Remove to a cooling rack. Don’t put it onto paper towels because the crust will get soggy.
To make the salsa, combine all the ingredients and let sit for at least 30 minutes.Pineapple Salsa Ingredients
Pineapple Salsa

Salsa, perfect for grilled meats or chips! Made with pineapples, jalapenos, lime, honey and cilantro! Refreshing!
This chicken dish is crusted with macadamia nuts and topped with pineapple jalapeno pasta. Go on a tropical summer vacation in your kitchen! In only 30 minutes!

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Macadamia Crusted Chicken with Pineapple-Jalapeno Salsa

This chicken dish is crusted with macadamia nuts and topped with pineapple jalapeno salsa. Go on a tropical summer vacation in your kitchen! In only 30 minutes!
Yield 4 servings
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American Fusion
Author Sabrina Snyder

Ingredients
 

Macadamia Crusted Chicken

  • 2 cups flour
  • 2 large eggs (beaten)
  • 1 1/2 cups crushed macadamia nuts
  • 1 cup panko bread crumbs
  • 1 pound chicken breasts , sliced in half into thin filets and scored (see photo)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 2 tbsp canola oil

Pineapple Jalapeno Salsa

  • 2 cup pineapple , diced into 1/4" chunks
  • 2 scallions , green parts only, chopped
  • 1 jalapeno , deveined and deseeded, chopped finely
  • 1 juicy lime (juice and zest)
  • 1 tbsp olive oil
  • 1 tbsp honey
  • 1/4 cup cilantro , chopped

Instructions

Macadamia Crusted Chicken

  • Add ¼ tsp of salt and ¼ tsp of pepper to the flour in a bowl.
  • Set up a dredging station, one with eggs, one with the flour mixture, and one with the mixture of macadamia nuts and panko.
  • Season the chicken with salt and pepper to taste.
  • Dredge the chicken with the flour, then in eggs and finally into the panko mixture.
  • I press the panko into the chicken then very gently remove it from the bowl and put onto a baking sheet.
  • Repeat with all the pieces of chicken
  • Heat 2 tablespoons of canola oil over medium heat.
  • Cook the chicken in the pan for 2-3 minutes per side, or until golden brown.
  • Note: Remove to a cooling rack. Don't put it onto paper towels because the crust will get soggy.

Pineapple Jalapeno Salsa

  • To make the salsa, combine all the ingredients and let sit for at least 30 minutes.

Nutrition

Calories: 623kcal | Carbohydrates: 55g | Protein: 35g | Fat: 31g | Saturated Fat: 5g | Cholesterol: 154mg | Sodium: 277mg | Potassium: 712mg | Fiber: 5g | Sugar: 15g | Vitamin A: 366IU | Vitamin C: 49mg | Calcium: 87mg | Iron: 4mg
Keyword: Macadamia Crusted Chicken with Pineapple Jalapeno Salsa

Don’t forget to check back here on Saturday morning to find the round two version of this dish, recreated into a salad!Macadamia Chickens

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I insta-pinned this! This looks amazing i am not a fish fan like that but with this amazing recipe with the pineapple jalepeno I must try!!!

  2. Alright, so my FIL doesn’t eat chicken… I know… Lame. So what meat do you suggest I sub this with because I have to make this for them while we’re visiting…

  3. My mouth is watering right now. This looks absolutely delicious, the pineapple jalapeno salsa sounds heavenly. The flavors must just pop!

  4. Heaven help me, but I literally just wrote down the few ingredients I need to make this tonight!! SO full of yum!

  5. Showing my age here, I can remember when the Food Network first started and their were like 6 shows in rotation and none of them were fancy like they are now. I grew up watching Julia Childs and even watched all her old episodes in black and white on reruns. I just adored her. I don’t have cable now so I either watch the shows available on Netflix or Hulu or watch the PBS Create channel. Some great cooking shows there. We do have an antenna so i can get a few local channels.

  6. While the chicken sounds great, that salsa is what has me interested. I have to try the combo of sweet and spicy for myself.

    1. The salsa is great! I’ve put it on so many things. I even once put it in a grilled cheese sandwich with cream cheese as the cheese. It was ridiculously good.

  7. Chicken’s been on sale lately. Even if I have to pay the regular price, I am anxious to try the Macadamia Crusted Chicken recipe. It looks delicious.

  8. Your recipes have had me drooling! I love the creativity behind this one (and wish macadamias were cheaper!)

    1. Clinton had a great alternative he mentioned during the show. You can also use cashews and the flavors would be great!

  9. I really like that the fresh salsa cuts the heaviness of a breaded chicken. The combination sounds wonderful and very tasty!

  10. This is such a cool recipe! That sweet/spicy salsa sounds so good, especially with some perfectly seasoned chicken.

  11. Oh this looks so good. I haven’t ever had macadamia chicken before. This would be a completely new one for us and I’m pretty sure We’d all love it!

    1. My oldest loved it, I bet your kids would too! The flavors are not too strange for kids and the panko keeps the chicken so crispy!

    1. Before this I had only enjoyed them alone, with chocolate or in a cookie. This is a great savory way to try them!

  12. That sounds amazing. I love the combination of the sweetness of the pineapple and the heat of the jalapeno.

  13. I think I just fell in love with chicken again. At least a little bit anyway. Can’t wait to make this with a cooler salsa. (my wife is allergic to jalapenos.)

  14. This sounds absolutely delicious, I can’t wait to try this recipe. I love macadamia nuts but I’ve never used them like this.

    1. Thanks! They have such a great flavor because when you cook the chicken, they toast a bit in the pan too! And it smells FANTASTIC!