GRILLED PINEAPPLE CHIMICHURRI CHICKEN
I put a Hawaiian twist to classic chimichurri thanks to pineapple and macadamia nuts. For a spicier version, substitute red serrano pepper for the bell pepper. -Naylet LaRochelle, Miami, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Place pepper and pineapple on an oiled grill rack over medium heat; grill, covered, until lightly browned, 3-4 minutes per side., For chimichurri, place cilantro, parsley and lime juice in a food processor; pulse until herbs are finely chopped. Continue processing while slowly adding oil. Chop grilled pepper and pineapple; stir into herb mixture., Mix teriyaki sauce and ginger. Place chicken on an oiled grill rack over medium heat; grill, covered, until a thermometer reads 165°, 5-7 minutes per side. Brush with some of the teriyaki mixture during the last 4 minutes., Brush chicken with remaining teriyaki mixture before serving. If desired, serve with couscous. Top with chimichurri, green onions and macadamia nuts.
Nutrition Facts : Calories 428 calories, Fat 24g fat (3g saturated fat), Cholesterol 94mg cholesterol, Sodium 686mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 2g fiber), Protein 37g protein.
PINEAPPLE-MACADAMIA NUT PIE
Make and share this Pineapple-macadamia Nut Pie recipe from Food.com.
Provided by KelBel
Categories Pie
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cream together butter and sugar.
- Add eggs one at a time and continue beating.
- Add corn syrup, flour, rum extract, pineapple and nuts.
- Pour into pie shell and bake at 350 degrees for 40 minutes or until firm.
- Allow to cool before serving.
MACADAMIA-MANGO CHICKEN
Make and share this Macadamia-Mango Chicken recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 1h12m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- To make the Mustard Sauce: In a bowl, add the mustard sauce ingredients; stir to blend.
- Chill for 8 hours.
- To make the Mango Salsa: In a bowl, add all the mango salsa ingredients; stir to combine.
- Chill for at least 2 hours.
- To make the chicken: Add the soy sauce, garlic, brown sugar, olive oil, and fresh ginger to a heavy duty zip-lock plastic bag.
- Add in the chicken; seal and shake gently to coat.
- Chill for 1 hour, turning once.
- Take chicken out of marinade and throw away the marinade.
- Grill the chicken over medium-high heat, covered, for about 6 minutes on each side or until done.
- Put chicken on individual plates; drizzle with mustard sauce and sprinkle with nuts.
- Serve with Mango Salsa.
Nutrition Facts : Calories 398.3, Fat 10.2, SaturatedFat 1.7, Cholesterol 75.5, Sodium 1720, Carbohydrate 49.6, Fiber 5.4, Sugar 42.7, Protein 31
PINEAPPLE,MACADAMIA AND COCONUT CAKE
Make and share this Pineapple,macadamia and Coconut Cake recipe from Food.com.
Provided by katew
Categories Dessert
Time 55m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Beat sugar and eggs until thick and creamy.
- Mix nuts and pineapple together.
- Add to egg and sugar mixture.
- Add flour and beat well.
- Grease and flour a ring tin.
- Spoon in mixture, sprinkle with coconut.
- Bake 180 C for 40 - 45 minutes till golden.
- Frost if desired.
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MACADAMIA NUT CHICKEN WITH PAPAYA-PINEAPPLE RELISH …
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5/5 (8)Total Time 1 hr 49 minsServings 6
- Whisk together first 5 ingredients and 1 tablespoon olive oil in a bowl. Sprinkle chicken with salt and pepper, and place in a large heavy-duty zip-top plastic freezer bag. Pour marinade over chicken; seal bag, turning to coat chicken. Chill 1 hour, turning occasionally.
- Combine macadamia nuts and panko in a shallow dish. Place flour in a separate shallow dish; place eggs in another shallow dish.
- Preheat oven to 400°. Remove chicken from marinade, discarding marinade. Dredge chicken in flour, and dip in eggs, shaking off excess. Dredge in crumb mixture.
- Heat 2 tablespoons oil and 1 tablespoon butter in a large skillet over medium heat until butter melts. Cook 3 chicken breasts over medium heat 4 minutes; turn and cook 3 minutes or until golden. Transfer chicken to a lightly greased jellyroll pan. Repeat procedure with remaining 2 tablespoons oil and 1 tablespoon butter.
TERIYAKI CHICKEN SALAD WITH PINEAPPLE SESAME DRESSING
From carlsbadcravings.com
Reviews 10Estimated Reading Time 5 minsServings 6Total Time 30 mins
- CHICKEN: Prepare chicken according to directions. Chop chicken or thinly slice. Reserve extra Teriyaki Sauce to drizzle over salad.
- DRESSING: While chicken is marinating, prepare dressing by adding all dressing ingredients to food processor except canola oil and sesame seeds. Blend until smooth. Add sesame seeds and canola oil and pulse until combined. Add additional honey for sweeter or cider vinegar for tangier if desired (will depend on how sweet your pineapple is and how tangy you want it). Refrigerate. Shake or stir when ready to serve to recombine.
- SALAD: Either layer the salad starting with the lettuce on bottom then all vegetables and finish with pineapple, macadamia nuts, coconut and chicken OR toss all of the salad ingredients together in a large bowl and top with pineapple, chicken, macadamia nuts and coconut. Drizzle with reserved Teriyaki Glaze and Pineapple Sesame Dressing. Note: If your Teiryaki Sauce has become to thick to drizzle, simply whisk in some water to thin.
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4.9/5 (7)Total Time 30 minsCategory Main CourseCalories 623 per serving
- Set up a dredging station, one with eggs, one with the flour mixture, and one with the mixture of macadamia nuts and panko.
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