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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."
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4-6 servings


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

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Average Rating:
  • Kris Countryman
    Mar 27, 2013

    Easy to prepare. I served it over rice.

  • nataliepooh
    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.

  • katlaydee3
    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.

  • mrichards1993
    Apr 14, 2011

    This has become my favorite meal. YUM!