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?