A Spin Off from Our Hawaiian Sliders: Recipe Here … AND… Our Hawaiian Pasta Salad: Recipe Here
Thawed Chicken Breasts
–
1c Lawry’s Hawaiian Marinade
1/2c canned Unsweetened Coconut Milk
–
Pineapple Topping/Dipping Sauce:
3-4T Crema Mexicana
1/4c canned Crushed Pineapple (In Juice)
1/4 Paprika
1/8tsp Sea Salt
1/4tsp Lemon Juice (Fridge Concentrate Kind)
1/3T Butter
1/4tsp Red Pepper Flakes
Mix Marinade and Coconut Milk. Add in chicken. Marinade 5-6 hours. Cook however you’d like (Grill, Skillet, Oven- We did Oven. Covered with Foil. Baked 450 for about 35 minutes). Top with WARMED Sauce (I microwaved about 30 seconds).
OTHER OPTIONS BELOW!!!
—
Notes: Eat this alone. Or, Over rice (Cooked in broth).
OR:
1 Green Pepper. 1 Red Pepper. 1/2 Onion. 1c Zucchini (Sliced/Halved). 1 Garlic Clove, minced… Cut up all. Butter Flavor Cooking Spray Baking Dish. Add in vegis. Top marinaded Chicken over. Bake 450 for 35-45 minutes, covered. Serve with a lil sauce over top. (1c Diced Ham- Added in with vegis- Is Optional… And extra tasty.)
Wanna go an extra mile?!: Marinaded Chicken Above can be breaded, and served topped with sauce. Mix Cornstarch (Or flour) with Coconut Flakes. Dip in beat Eggs. Then back into Cornstarch/Coconut mixture. Fry in Oil, browning each side. Bake in preheated oven, 450, for about 12-15minutes… Til cooked. Top with Sauce. Or use as dipping sauce.
CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then, LIKE Us!
—
Similar Posts:
Dinking Around {DING-KING UH-ROUND} 
Pingback: Cheat Day Healthier Options – Maintaining Fit without Knowing It! | Dinking Around {DING-KING UH-ROUND}