Coconut Pineapple Chicken Recipes

COCONUT PINEAPPLE CHICKEN

Coconut Pineapple Chicken image

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."

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4-6 servings.

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 300 calories, Fat 11g fat (3g saturated fat), Cholesterol 62mg cholesterol, Sodium 620mg sodium, Carbohydrate 27g carbohydrate (18g sugars, Fiber 2g fiber), Protein 23g protein.

COCONUT CREAMED SPINACH

Coconut Creamed Spinach image

Mellow, silky, and melt-in-your mouth tasty, this coconut creamed spinach is a definite crowd pleaser.

Provided by lutzflcat

Categories Spinach Recipes

Time 25m

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
4 ounces sliced baby bella mushrooms
1 medium shallot, minced
2 cloves garlic, minced
8 cups raw spinach leaves
1 cup full-fat coconut milk
2 teaspoons white wine vinegar
salt and freshly ground black pepper to taste
freshly-grated nutmeg (optional)

Steps:

Heat olive oil in a large skillet over medium heat. Add the mushrooms, shallot, and garlic and cook, stirring occasionally, until soft and fragrant, about 3 minutes.
Gradually add spinach by handfuls, stirring until it wilts. Continue until all the spinach is in the skillet, about 5 minutes.
Gradually pour in coconut milk and vinegar and bring to a simmer. Simmer until mixture thickens, 4 to 5 minutes.
Season with salt, pepper, and a sprinkle of freshly ground nutmeg. Serve immediately.

Nutrition Facts : Calories 173.6 calories, Carbohydrate 7.8 g, Fat 15.7 g, Fiber 2.5 g, Protein 4 g, SaturatedFat 11.2 g, Sodium 58.5 mg

COCONUT PINEAPPLE CHICKEN

Coconut Pineapple Chicken image

I have not tried this chicken. I'm posting this for safe keeping. I found this recipe in Taste Of Home Quick Cooking 2006.

Provided by internetnut

Categories Lunch/Snacks

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

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 flaked coconut, toasted
1/2 cup slivered almonds, toasted, divided
1 teaspoon rum extract

Steps:

Drain pineapple, reserving juice; set the pineapple aside. In a large skillet, comnbine 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.

Nutrition Facts : Calories 419.5, Fat 15.8, SaturatedFat 3.9, Cholesterol 78.8, Sodium 865.7, Carbohydrate 39.1, Fiber 3.5, Sugar 30.5, Protein 31.4

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