Hi, I am Shivam, and today I want to share with you a delicious restaurant-style dish that I love recreating at home. Have you ever tasted the Macadamia Nut Chicken Kona Grill Recipe.
Macadamia Nut Chicken at Kona Grill is a crispy, nut-crusted chicken dish inspired by the popular restaurant, known for its buttery macadamia coating and tropical-style sauce. It blends Hawaiian flavours with American comfort food to create a rich, restaurant-quality meal at home.
Recipe Overview
Cuisine: American–Hawaiian Fusion
Prep Time: 15 minutes
Cook Time: 15–20 minutes
Total Time: 30–35 minutes
Serving Size: 2 servings
Course: Main Course
History of Macadamia Nut Chicken Kona Grill Recipe
Before we jump into the kitchen, I want to talk about where this dish actually comes from. Kona Grill is an American restaurant chain known for blending Asian, Hawaiian, and American flavors. Do you like dishes with tropical vibes?
The Macadamia Nut Chicken grew popular because it mixes island-style ingredients with classic comfort food.
Macadamia nuts, which originally come from Australia but are heavily grown in Hawaii, bring that rich buttery flavor that people instantly fall in love with. Isn’t it interesting how one ingredient can make something feel exotic?
This fusion style is what made the dish iconic. And now you’ll be able to cook it right at home.
Ingredients Table
| Ingredient | Quantity |
|---|---|
| Chicken breasts (boneless) | 2 large |
| Macadamia nuts (unsalted) | 1 cup |
| Panko breadcrumbs | 1 cup |
| All-purpose flour | 1/2 cup |
| Eggs | 2 |
| Salt | 1 tsp |
| Black pepper | 1 tsp |
| Garlic powder | 1 tsp |
| Butter | 3 tbsp |
| Olive oil | 2 tbsp |
| Coconut milk (for sauce) | 1/2 cup |
| Honey | 1 tbsp |
| Pineapple juice | 1/4 cup |
| Fresh parsley | 1 tbsp chopped |
Do you already have these ingredients at home? If not, don’t worry, most are easy to find, except macadamia nuts, but they’re worth the effort.
Equipment Needed
Let’s make sure you have the right tools ready. Do you like to set everything out before cooking or do you grab things during the process?
Here’s what you’ll need for Macadamia Nut Chicken Kona Grill Recipe.
- Cutting board
- Sharp knife
- Rolling pin or meat mallet
- Three medium bowls
- Frying pan
- Food processor or zip-lock bag for crushing nuts
- Spatula
- Measuring cups and spoons
Nothing too complicated, right?
Step-by-Step Method
Step 1: Prepare the Chicken
Flatten the chicken breasts slightly. I like placing them between plastic sheets and tapping gently. Do you do this normally? It helps the chicken cook evenly.
Season both sides with salt, black pepper and garlic powder.
Step 2: Make the Macadamia Crust
Crush the macadamia nuts using a food processor. If you don’t have one, smashing them in a sealed bag works great. Which method do you like better?
Mix the crushed nuts with panko breadcrumbs.
Step 3: Set Up the Dredging Station
Prepare three bowls:
- Bowl 1: flour
- Bowl 2: beaten eggs
- Bowl 3: nut-breadcrumb mixture
Coat each chicken piece in flour, then egg, then the macadamia mixture. Press firmly so it sticks.
Step 4: Cook the Chicken
Heat butter and olive oil in a pan on medium heat. Don’t you love the smell of butter cooking?
Place the chicken in the pan and let it cook for about 6–7 minutes per side until golden brown.
Let the cooked chicken rest for a minute.
Step 5: Make the Sauce
In the same pan, add butter, coconut milk, pineapple juice and honey. Let it simmer until thick and glossy.
Taste it—would you prefer it sweeter or sharper? Adjust honey or pineapple juice accordingly.
Step 6: Serve
Place the chicken on a plate, drizzle the sauce, and sprinkle chopped parsley. What will you pair it with? Rice? Mashed potatoes? Or veggies? and hence your Macadamia Nut Chicken Kona Grill Recipe is ready.
Recipe Card
Macadamia Nut Chicken Kona Grill Recipe
Ingredients
Equipment
Method
- Flatten the chicken breasts slightly. I like placing them between plastic sheets and tapping gently. Do you do this normally? It helps the chicken cook evenly.
- Season both sides with salt, black pepper and garlic powder.
- Crush the macadamia nuts using a food processor. If you don’t have one, smashing them in a sealed bag works great. Which method do you like better?
- Mix the crushed nuts with panko breadcrumbs.
- Prepare three bowls:
- Bowl 1: flour
- Bowl 2: beaten eggs
- Bowl 3: nut-breadcrumb mixture
- Coat each chicken piece in flour, then egg, then the macadamia mixture. Press firmly so it sticks.
- Heat butter and olive oil in a pan on medium heat. Don’t you love the smell of butter cooking?
- Place the chicken in the pan and let it cook for about 6–7 minutes per side until golden brown.
- Let the cooked chicken rest for a minute.
- In the same pan, add butter, coconut milk, pineapple juice and honey. Let it simmer until thick and glossy.
- Taste it—would you prefer it sweeter or sharper? Adjust honey or pineapple juice accordingly.
- Place the chicken on a plate, drizzle the sauce, and sprinkle chopped parsley. What will you pair it with? Rice? Mashed potatoes? Or veggies?
Notes
- Crush the macadamia nuts finely for a smoother crust, or leave them slightly chunky for extra crunch.
- Make sure the chicken is pounded to even thickness to help it cook evenly.
- Press the nut coating firmly onto the chicken so it sticks better during cooking.
- Cook on medium heat to prevent the nuts from burning before the chicken finishes cooking.
Nutritional Information
Here’s an approximate nutritional table for one serving (based on 2 servings total) of this Macadamia Nut Chicken Kona Grill Recipe. Want me to calculate calories differently next time?
| Nutrient | Amount |
|---|---|
| Calories | ~620 kcal |
| Protein | ~42 g |
| Fat | ~38 g |
| Carbohydrates | ~32 g |
| Fiber | ~3 g |
| Sugar | ~10 g |
| Sodium | ~780 mg |
These numbers may vary depending on the amount of sauce and oil used.
Final Thoughts
This Macadamia Nut Chicken Kona Grill Recipe. always reminds me that great food doesn’t have to be complicated. Did you notice how simple each step is?
The macadamia crust brings such a buttery crunch that you may start using it on fish or shrimp too.
Cooking is full of small risks—sometimes the crust may fall off, sometimes the sauce thickens too much—but do you also feel that these mistakes make you better each time?
I hope you try this recipe soon. And when you do, please tell me how it turned out. I always love hearing your results.
You may also like: Perkins Potato Pancakes Recipe
Frequently Asked Questions (FAQs)
How do I make Kona Grill–style Macadamia Nut Chicken Kona Grill Recipe at home?
You can recreate it by coating seasoned chicken breasts in a mixture of crushed macadamia nuts and panko, pan-searing in butter and oil, and serving with a tropical-style coconut pineapple sauce.
Can I bake macadamia nut chicken instead of frying it?
Yes, you can bake it at 400°F (200°C) for about 20–25 minutes. The crust won’t be as golden as pan-fried, but it still turns out crispy.
What can I substitute for macadamia nuts in this recipe?
If macadamia nuts are unavailable, cashews or almonds work well, but the flavor will be slightly different since macadamias have a unique buttery taste.
What sauce is served with Macadamia Nut Chicken Kona Grill Recipe?
Kona Grill usually serves it with a sweet coconut-pineapple cream sauce. You can make a simple version using coconut milk, honey, pineapple juice, and butter.
How do I keep the nut crust from falling off the chicken?
Make sure the chicken is dry before dredging, press the crust firmly onto the chicken, and cook it on medium heat to avoid burning or loosening the coating.