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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."
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4-6 servings

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.

Nutritional Facts

1 cup: 300 calories, 11g fat (3g saturated fat), 62mg cholesterol, 620mg sodium, 27g carbohydrate (18g sugars, 2g fiber), 23g protein

Reviews for Coconut Pineapple Chicken

Sort By :
MY REVIEW
Reviewed Mar. 27, 2013

"Easy to prepare. I served it over rice."

MY REVIEW
Reviewed Nov. 14, 2012

"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."

MY REVIEW
Reviewed Nov. 15, 2011

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

MY REVIEW
Reviewed Apr. 14, 2011

"This has become my favorite meal. YUM!"

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Wine Pairings

Full-Bodied White Wine

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