Description Edit

Makes 6 servings

Ingredients Edit

• 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 Edit

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 Edit

See also Edit