Ingredients
4 chicken breasts or thighs
2 cups pineapple chunks
1/2 cup macadamia nuts
2 tablespoons olive oil
2 cloves garlic, minced
1/4 cup soy sauce
2 tablespoons honey
Salt and pepper to taste
Directions
Start by marinating the chicken pieces in a mixture of soy sauce, garlic, honey, salt, and pepper for at least 30 minutes.
Preheat the oven to 375°F (190°C) or set the slow cooker to the desired setting.
In a pan, toast the macadamia nuts until fragrant and golden brown. Crush them lightly for a crunchy texture.
Sear the marinated chicken in a hot skillet until golden brown on both sides.
Arrange the seared chicken in a baking dish or slow cooker, top with pineapple chunks, toasted macadamia nuts, and a drizzle of honey.
Bake in the preheated oven for 25-30 minutes or cook in the slow cooker on low for 4-6 hours until the chicken is cooked through and tender.
Serve the Pineapple Macadamia Chicken hot with a side of steamed rice or grilled vegetables for a complete meal.
Nutrition Facts
Calories:
450
Fat:
24
Carbohydrates:
28
Protein:
32
Sodium:
800
Fiber:
4
Sugar:
20
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