Macadamia Nut Chicken with Papaya-Pineapple Relish

Macadamia Nut Chicken with Papaya-Pineapple RelishRecipe
Photo: Con Poulos; Styling: Deborah Williams

One of Hawaii's most beloved chefs, Sam Choy of Sam Choy's Breakfast, Lunch & Crab and Big Aloha Brewery in Honolulu, combines fresh pineapple and papaya for a sticky-sweet sauce that accompanies this flavorful chicken.


Makes 6 servings

Recipe from

Coastal Living

Recipe Time

Prep: 19 Minutes
Cook: 30 Minutes
Marinate: 1 Hours


1/2 cup soy sauce
1 1/2 tablespoons brown sugar
1 tablespoon mirin (Japanese rice wine)
1 teaspoon minced fresh ginger
1 garlic clove, minced
5 tablespoons olive oil, divided
6 boneless, skinless chicken breasts
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup macadamia nuts, finely chopped
3/4 cup panko (Japanese breadcrumbs)
2/3 cup all-purpose flour
3 large eggs, lightly beaten
2 tablespoons butter


1. Whisk together first 5 ingredients and 1 tablespoon olive oil in a bowl. Sprinkle chicken with salt and pepper, and place in a large heavy-duty zip-top plastic freezer bag. Pour marinade over chicken; seal bag, turning to coat chicken. Chill 1 hour, turning occasionally.

2. Combine macadamia nuts and panko in a shallow dish. Place flour in a separate shallow dish; place eggs in another shallow dish.

3. Preheat oven to 400°. Remove chicken from marinade, discarding marinade. Dredge chicken in flour, and dip in eggs, shaking off excess. Dredge in crumb mixture.

4. Heat 2 tablespoons oil and 1 tablespoon butter in a large skillet over medium heat until butter melts. Cook 3 chicken breasts over medium heat 4 minutes; turn and cook 3 minutes or until golden. Transfer chicken to a lightly greased jellyroll pan. Repeat procedure with remaining 2 tablespoons oil and 1 tablespoon butter.

5. Bake at 400° for 17 minutes or until chicken is done. Serve with Papaya-Pineapple Relish.