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Coconut Pineapple Chicken Recipe

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."

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Coconut Pineapple Chicken Recipe

Prep/Total Time: 30 min.

Yield: 4-6 Servings

10 20 30

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

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.
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.

Nutritional Facts 1 serving (1 cup) equals 300 calories, 11 g fat (3 g saturated fat), 62 mg cholesterol, 620 mg sodium, 27 g carbohydrate, 2 g fiber, 23 g protein.

Originally published as Coconut Pineapple Chicken in Quick Cooking May/June 2005, p41

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Coconut Pineapple Chicken

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Reviewed on Mar. 27, 2013 by Kris Countryman

Easy to prepare. I served it over rice.

Reviewed on Nov. 14, 2012 by nataliepooh

This was yummy, and so easy. I used pineapple in syrup and sweetened coconut, so I probably should have left out the 2 extra tablespoons of sugar; it was a little too sweet for me. Next time I will double the coconut, too.

Reviewed on Nov. 15, 2011 by katlaydee3

This is really good served over rice with eggrolls on the side. The only change that I will make is to increase the coconut.