Lanai Chicken Recipe
Lightly tossed in fresh pineapple glaze with just a hint of coconut milk, garnished with minced scallions and toasted almonds
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Ingredients
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Main Ingredients
Garnish
Method
Preparation
- 1
Marinate the Chicken
In a large bowl, combine fresh pineapple juice, coconut milk, soy sauce, minced garlic, grated ginger, salt, and black pepper. Whisk until well blended. Add chicken breasts to the marinade, cover, and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
- 2
Prepare the Garnish
While the chicken is marinating, prepare the garnish by finely chopping the scallions and toasting the almonds in a dry skillet over medium heat until golden brown. Set aside.
Cooking
- 3
- 4
Serve the Dish
Once cooked, remove the chicken from the heat and let it rest for a few minutes. Slice the chicken and arrange it on a serving platter. Drizzle with any remaining pineapple glaze from the marinade, then top with minced scallions and toasted almonds.