Coconut Pineapple Chicken |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Pineapple, coconut and almonds dress up this pleasantly sweet treatment for cooked chicken. It's a great way to serve leftover chicken, says Nyla Christensen of Rapid City, South Dakota. Sometimes, I use turkey instead. Ingredients:
1 can (20 ounces) pineapple chunks |
2 tablespoons cornstarch |
2 tablespoons sugar |
1 cup chicken broth |
1 tablespoon lemon juice |
1 teaspoon salt |
3 cups cubed cooked chicken |
1 medium green pepper, julienned |
1/4 cup flaked coconut, toasted |
1/2 cup slivered almonds, toasted, divided |
1 teaspoon rum extract |
Directions:
1. Drain pineapple, reserving juice; set the pineapple aside. In a large skillet, combine the cornstarch, sugar, broth, lemon juice, salt and reserved juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Stir in the chicken, green pepper, coconut, pineapple, 1/4 cup almonds and extract. Cook for 8-10 minutes or until chicken is heated through. Sprinkle with remaining almonds. Yield: 4-6 servings.
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