Difference between revisions of "Pina Colada Chicken"
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Combine [[pineapple juice]], broth, [[Granulated sugar|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 bell pepper|green pepper]], [[almond]]s, [[Chicken]] and [[rum]]; heat through. Serve over beds of fluffy [[rice]]. Garnish with [[cherry|cherries]] and reserved [[almond]]s. | Combine [[pineapple juice]], broth, [[Granulated sugar|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 bell pepper|green pepper]], [[almond]]s, [[Chicken]] and [[rum]]; heat through. Serve over beds of fluffy [[rice]]. Garnish with [[cherry|cherries]] and reserved [[almond]]s. | ||
=== Other Links === | === Other Links === | ||
Latest revision as of 20:01, 13 July 2012
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)
Procedures
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.
Other Links
See also
References
[[Category:Lime juice Recipes
