Difference between revisions of "Pina Colada Chicken"
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== See also == | == See also == | ||
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[[Category:Almond Recipes]] | [[Category:Almond Recipes]] | ||
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[[Category:Cherry Recipes]] | [[Category:Cherry Recipes]] | ||
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[[Category:Chicken Recipes]] | [[Category:Chicken Recipes]] | ||
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[[Category:Broth recipes]] | [[Category:Broth recipes]] | ||
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[[Category:Coconut Recipes]] | [[Category:Coconut Recipes]] | ||
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[[Category:Green bell pepper Recipes]] | [[Category:Green bell pepper Recipes]] | ||
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[[Category:Lime Recipes]] | [[Category:Lime Recipes]] | ||
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[[Category:Lime juice Recipes]] | [[Category:Lime juice Recipes]] | ||
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[[Category:Maraschino cherry Recipes]] | [[Category:Maraschino cherry Recipes]] | ||
Revision as of 18:04, 17 April 2012
Contents
Description
Makes 6 servings
Ingredients
- 1 20-ounce can pineapple chunks (drain; reserve juice)
- 3/4 cup chicken broth
- 2 tablespoons Sugar
- 2 tablespoons cornstarch
- 1 tablespoon lime or lemon juice
- 1/2 teaspoon salt
- 1/4 cup shredded coconut
- 1 medium green pepper, cut into strips
- 1/2 cup slivered almonds toasted, (reserve a few for garnish)
- 2 1/2 to 3 cups cooked Chicken, left in large pieces
- 1/4 cup light rum
- 3 cups hot cooked rice
- 6 maraschino cherries, quartered (optional)
Directions
Combine pineapple juice, broth, Sugar, cornstarch, lime juice and salt in 2-quart saucepan. Bring to a boil, reduce heat, and cook until thick and bubbly, stirring often. Carefully add pineapple, coconut, green pepper, almonds, Chicken and rum; heat through. Serve over beds of fluffy rice. Garnish with cherries and reserved almonds.
