Coconut Pineapple Chicken
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4-6 servings.
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."
Ingredients
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1 can (20 ounces) pineapple chunks
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2 tablespoons cornstarch
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2 tablespoons sugar
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1 cup chicken broth
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1 tablespoon lemon juice
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1 teaspoon salt
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3 cups cubed cooked chicken
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1 medium green pepper, julienned
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1/4 cup sweetened shredded coconut, toasted
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1/2 cup slivered almonds, toasted, divided
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1 teaspoon rum extract
Directions
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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.
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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.
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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