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Pistachio-Encrusted Chili Lime Chicken Strips

RECIPES » Pistachio-Encrusted Chili Lime Chicken Strips


  • 2 lbs. chicken tenderloins
  • 1 cup pistachios
  • 1 cup Margaritaville Pineapple Chili Lime Marinade
  • ¾ cup Panko breadcrumbs
  • 1 Tbsp. cooking oil
  • Salt and pepper to taste


  • Heat oven to 400°.
  • Using a food processor, pulse pistachios and bread crumbs.
  • Dip tenderloins in Pineapple Chili Lime Marinade then in pistachio mixture, coating them well.
  • Heat oil in pan over medium-high heat.  Sear tenderloins 1 minute per side and transfer to a greased cooking sheet.
  • Bake for 12-15 minutes or until internal temperature reads 165° on an instant-read thermometer.