Coconut Pineapple Chicken Recipe
- 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
- 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.
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.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.