Chicken Breast in Honey, Soy, Cashew and Pineapple Chutney
200 Grams Fresh Pineapple – chopped into small cubes
3 cloves of fresh garlic
1 red onion, finely chopped
100 grams macadamia nuts (no salt)
2 tablespoons cashew nuts (no salt)
½ teaspoon red pepper flakes (hot)
2 teaspoons oil (soy)
3 teaspoons honey
200 grams coconut milk
1 teaspoon tamarind pulp
1 teaspoon sugar
1 teaspoon soy sauce
Salt & pepper
In a blender, blend together garlic, onions, hot pepper flakes, and nuts.
In a saucepan, sauté oil and the blended mix for 3 minutes. Add the coconut milk and bring to a boil. Add the rest of the ingredients and cook on low heat for 5 minutes. Keep warm until served and add the fresh pineapple right before serving on top of the chicken.
Marinate the chicken in honey and soy.
Brown chicken in a saucepan with both oil and butter on both sides. Finish cooking in the oven for at least 10 minutes on 350 degrees.
Spoon chutney on top of cooked chicken and serve.