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)
Make it step by step
- 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.