Ingredients
2 cans (8 ounces each) unsweetened crushed pineapple2/3 cup lime juice1/2 teaspoon ground cloves4 boneless skinless chicken breast halves (4 ounces each)1/3 cup all-purpose flour1 teaspoon salt2 to 4 tablespoons canola oil1/3 cup slivered almonds1/3 cup sweetened shredded coconut
Preparation
In a large bowl, combine the pineapple, lime juice and cloves. Pour half into a large resealable plastic bag; set aside.
Flatten chicken to 1/4-in. thickness; add to marinade. Seal bag and turn to coat. Refrigerate for at least 45 minutes. Cover and refrigerate remaining marinade.
Drain marinade from chicken. In a large resealable plastic bag, combine flour and salt. Add chicken, a few pieces at a time, and shake to coat.
In a large skillet, brown chicken on both sides in oil. Place in a shallow baking dish. Add reserved marinade to skillet; cook until hot and bubbly.
Pour over chicken. Sprinkle with almonds and coconut. Bake, uncovered, at 400° for 20-25 minutes or until meat is no longer pink.
