Coconut Pineapple Chicken Recipe

4.5 4 6
Publisher Photo

Coconut Pineapple Chicken Recipe

Read Reviews
4.5 4 6
Publisher Photo
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."
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

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

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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCoconut Pineapple Chicken

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Kris Countryman User ID: 1858674 206385
Reviewed Mar. 27, 2013

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

MY REVIEW
nataliepooh User ID: 1727 111807
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
katlaydee3 User ID: 3741999 143546
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
mrichards1993 User ID: 5891468 55923
Reviewed Apr. 14, 2011

"This has become my favorite meal. YUM!"

Loading Image