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)
1/8tsp Sea Salt
1/4tsp Lemon Juice (Fridge Concentrate Kind)
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).
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.
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