Prep Time: 15 Minutes
Cook Time: about 56 Minutes
Ready In: about 70 Minutes
Makes about 4 servings
2 boneless, skinless
3 1/2 cups pineapple juice
1 cup uncooked rice
1 cup crushed pineapple
1/2 cup breadcrumbs
1/2 cup finely chopped macadamia nuts
2 tablespoons shredded coconut
1/4 cup honey
1/4 cup butter
vegetable cooking spray
1. Pre-heat the oven
to 350 degrees F.
2. Cut the chicken breasts half.
3. Add the pineapple juice into
a large saucepan and bring then to a boil.
4. Reduce the heat and add rice,
stirring; cover and cook for about 20 minutes. Turn off heat
and then add the crushed pineapple. Set aside.
5. In large mixing bowl, combine
together the breadcrumbs, nuts and coconut. Set aside.
6. Brush both sides of chicken
breasts halves with honey then roll chicken each piece one at
a time in breadcrumb mixture making sure each piece is coated
thoroughly. Set aside.
7. In large skillet, melt the
butter over medium heat.
8. Add coated chicken breast
halves and brown for about 3 minutes on each side. Set aside.
9. Spray a casserole dish with
vegetable cooking spray then add rice mixture and arrange chicken
breast halves on top of the rice.
10. Cover the casserole dish
and bake a for about 30 minutes or until fork can be inserted
in chicken with ease.