2 Chicken Breasts
4 T Old Havana Seasoning
½ C chopped Macadamia Nuts
½ C Breadcrumbs
½ C shredded coconut
1 egg
1 C Pineapple, chopped
1 C Rice
1 C Coconut Milk
¼ C chopped Cilantro

Preheat oven to 350°.   Mix nuts, shredded coconut, breadcrumbs, and 3 T Old Havana Seasoning.   Whisk egg with a little water to make an egg wash.  Coat chicken in egg wash and then dredge through breadcrumb mixture.

Bake chicken in oven until cooked through (about 25-35 Min).

In the meantime heat rice with coconut milk, 1 C water and 1 T Old Havana Seasoning in a stock pot.  Simmer until rice is al dente (about 20-30 Min).  Add pineapple and heat through.

Yield: 2 servings