For a change of pace, try this delicious tropical chicken and rice casserole.

Chicken Waikiki

3 1/2 cups pineapple juice

1 cup uncooked rice

1 cup crushed pineapple

1/2 cup commercial bread crumbs

1/2 cup finely chopped macadamia nuts
2 tablespoons shredded coconut

4 boneless, skinless chicken breast halves

1/4 cup honey
1/4 cup butter

1. In large saucepan, place pineapple juice and bring to a boil. Reduce heat and add rice, stirring. Cover and cook 20 minutes. Turn off heat and add crushed pineapple*
2. In shallow dish, mix together bread crumbs, nuts and coconut; set aside.
3. Brush both sides of chicken pieces with honey. Roll chicken, one piece at time, in bread crumb mixture, pressing mixture into chicken to coat thoroughly.
4. In large frypan, place butter and melt over medium heat. Add chicken and cook about 3 minutes on each side or until brown.
5. Spray casserole dish with vegetable spray. Add rice mixture and arrange chicken on top. Cover and bake at 350°F (175°C) about 30 minutes or until fork can be inserted in chicken with ease.

Makes 4 servings.

*If rice appears too moist, it will be absorbed later in the baking.

Recipe provided courtesy of the National Chicken Council. Used with permission.