Coconut Pineapple Chicken

Total Time Prep/Total Time: 30 min.
Yield 4-6 servings
Test Kitchen Approved
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

  • 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

  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.

Nutrition Facts

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

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."
Recipe Creator

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