Total Calories: 385
In a bowl, combine pineapple, lime juice and cloves. Pound chicken to 1/4-in. thickness add to marinade. Cover and refrigerate for at least 45 minutes. Drain, reserving marinade. Combine flour and salt dredge chicken. In a skillet, brown chicken on both sides in oil. Place in a shallow baking dish. Add reserved marinade to skillet cook until hot and bubbly. Pour over chicken. Sprinkle with almonds and coconut. Bake, uncovered, at 400° for 20-25 minutes.
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