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Coconut Pineapple Chicken

By: Nyla Christensen

"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.'"

Rate/Review | Read Reviews (29)

Prep Time:
10 Min

Cook Time:
20 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 (20 ounce) can 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

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.