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Coconut Pineapple Chicken

 Coconut Pineapple Chicken
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."
4-6 ServingsPrep/Total Time: 30 min.


  • 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


  • 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,

2 of 2

Coconut Pineapple Chicken (continued)

Nutritional Facts: 27 g carbohydrate, 2 g fiber, 23 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.