Another fabulous dinner! Time to add another notch to our wooden spoon! We started with chicken breasts marinated for a few days in an Apricot Ginger Teriyaki glaze, from Lake Chelan Winery. We then added chopped pineapple and the remaining marinade to the chicken and baked it. We wanted to add a little tropical spice to the meal so we steamed white rice with coconut milk, water, chopped pineapple, and red chili paste. Then to give it a tropical crunch we served the chicken over the rice, and dusted everything with a mixture of darkly toasted coconut and macadamia nuts.
We did serve it with wine. But the wine just couldn't compete!
This was amazingly flavorful! Light and tasty. It was one of those meals that you could eat until you were sick. Good thing we stopped, otherwise we wouldn't be able to enjoy it again. Thank goodness for leftovers!
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