Pina colada chicken recipe

July 29, 10:18 PMDallas Healthy Food ExaminerAmanda Mandell

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Pina Colada Chicken

Ingredients: 

-2 very thin chicken breasts (pounded out if necessary) (about 4 oz per breast)

-large handful of fresh pineapple chunks

-1.5 tablespoons of coconut oil

for the marinade:

-6 oz pineapple juice

-1/3 can light coconut milk (about 4 oz)

-1 to 2 shots of Malibu rum

for the breading:

-approximately 1/3 cup bread crumbs (panko works great) mixed with a sprinkle or two of unsweetened coconut flakes 

Directions:

1. Mix all of the marinade ingredients together

2. Put the chicken in the marinade and put in the fridge for at least 30 minutes (up to overnight)

3. Turn stove on medium-high heat

4. Put coconut oil in pan

5. Dip marinated chicken in the breading and place in pan

6. Cook chicken 2.5 to 3 minutes on each side (make sure there is no pink left in the center of the chicken when you cut into it)

7. After you flip the chicken, place pineapple chunks in pan until warmed (should finish about the same time as the chicken)

8. Plate

Also goes great with a semi-healthy (and ultra delicious) pina colada cocktail. See recipe here: www.examiner.com/x-14990-Dallas-Healthy-Food-Examiner~y2009m7d28-Lighted-up-pina-colada-recipe