1/4 C. finely chopped pineapple (canned pineapple packed in its own juice is fine)
1/4 C. minced green onion
1/4 C. lightly packed minced fresh parsley leaves
1/2 C. finely chopped roasted salted macadamia nuts
2 T. minced fresh ginger
Directions:
In a small mixing bowl, whisk together balsamic vinegar, honey, ginger, soy sauce and garlic. Place chicken breast halves in a glass baking dish just large enough to fit them in a single layer and pour marinade over top. Refrigerate for 1 to 3 hours, depending upon how intense a marinade flavor you wish (the longer, the stronger). At time of service, drain breast halves. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until hot but not smoking. Saute chicken breasts in oil for 5 minutes on each side or until juices run clear when pierced with knife.
While chicken is cooking, place all pesto ingredients in a medium mixing bowl and toss well. Divide into 4 small serving dishes (such as individual ramekins) to accompany 1 chicken breast on each of 4 plates. Serve chicken hot.
