Macadamia Crusted Chicken with Pineapple-Jalapeno Salsa

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Macadamia ChickensIf 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 1/4 tsp of salt and 1/4 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

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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!

 

Recipe

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Macadamia Crusted Chicken with Pineapple-Jalapeno Salsa

4.86 from 7 votes
  • Yield: 4 servings
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Course: Main Course
  • Cuisine: American Fusion
  • Author: Dinner, then Dessert
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!

Ingredients

  • 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)
  • salt and freshly ground black pepper
  • 2 tbsp canola oil
  • Pineapple Jalapeno Salsa
  • 2 cup pineapple (1/4" dice)
  • 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)
  • salt and pepper to taste

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Add 1/4 tsp of salt and 1/4 tsp of pepper to the flour in a bowl.
  2. Set up a dredging station, one with eggs, one with the flour mixture, and one with the mixture of macadamia nuts and panko.
  3. Season the chicken with salt and pepper to taste.
  4. Dredge the chicken with the flour, then in eggs and finally into the panko mixture.
  5. I press the panko into the chicken then very gently remove it from the bowl and put onto a baking sheet.
  6. Repeat with all the pieces of chicken
  7. Heat 2 tablespoons of canola oil over medium heat.
  8. Cook the chicken in the pan for 2-3 minutes per side, or until golden brown.

  9. Remove to a cooling rack. Don't put it onto paper towels because the crust will get soggy.
  10. To make the salsa, combine all the ingredients and let sit for at least 30 minutes.

Recipe Notes

Adapted from Clinton Kelly's Recipeon the Chew

Nutrition Information

Yield: 4 servings, Amount per serving: 963 calories, Calories: 963g, Carbohydrates: 82g, Protein: 40g, Fat: 55g, Saturated Fat: 9g, Cholesterol: 154mg, Sodium: 279mg, Potassium: 838mg, Fiber: 8g, Sugar: 16g, Vitamin A: 366g, Vitamin C: 49g, Calcium: 113g, Iron: 7g

All images and text © for Dinner, then Dessert.

Keyword: Macadamia Crusted Chicken with Pineapple Jalapeno Salsa
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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.

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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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Chicken Recipes Dinner Recipes Main Course Meat & Seafood Recipe Sauces Worldly Foods

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

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

  4. 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.

  5. 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.

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

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

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

  8. 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!

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

  10. 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.)

  11. 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!