Recipe: Chicken, pineapple and pecans

I was introduced to this combination many, many years ago in the form of a tasty sandwich my mum, sisters and I often ordered at one of our regular cafes back in Lima. I don’t eat bread anymore and, to be honest, don’t crave it, but just out of curiosity I’ve collected a few Paleo bread recipes that I’m slowly testing at home. This time it was the turn of Richard Nikoley’s fat bread, a recipe that sounded very promising to say the least. As described by Richard, this bread raised beautifully and kept its shape even when sliced thin.

Fat bread

Fat bread

Fat bread

That white spot is not mould, but coconut butter that didn’t mix well

Texture-wise it was surprisingly airy. Taste-wise it wasn’t as neutral as Richard describes it, but I didn’t mind the mild coconutty flavour. Testing this bread was the perfect excuse to recreate this sandwich memory from my youth, which is perfect for a summer lunch. If you choose to skip the bread, you can transform it in a delicious salad.

Chicken, pineapple and pecans
Yield: 4 – 6 servings

Pollo, piña y pecanas


  • 1 chicken breast (a.k.a. double breast)
  • 1 cup chicken stock or water
  • 1/2 cup chopped pecans
  • 1/2 cup chopped fresh pineapple
  • 1/4 cup mayonnaise (preferrably homemade)
  • salt and pepper


  1. Simmer chicken breast in stock or water until fully cooked. Shred with two forks and let cool. Alternatively, use leftover roasted chicken.
  2. Mix all ingredients. Season with salt and pepper.
  3. Serve sandwiched between slices of grain- or gluten-free bread, wrapped in lettuce leaves/Pure wraps, or mixed with salad leaves and chopped veggies (celery and steamed asparagus, for example).

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