Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Butter

  2. 1 Chicken - cut into 8 pieces 3/4 cup 177ml Cream of coconut - (see note)

  3. 1/4 cup 59ml Lime juice

  4. 1 tablespoon 15ml Soy sauce

  5. 2 teaspoons 10ml Cornstarch

  6. 1 Green or red bell pepper - diced

  7. 8 oz 227g Pineapple chunks - drained

  8. 1 Onion - cut into wedges

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the oven to 350F. In a large skillet, melt the butter over medium-high heat, then brown the chicken. Remove the chicken to a 9" x 13" baking pan that has been coated with nonstick vegetable spray; set aside. In the same skillet, combine the cream of coconut, lime juice, soy sauce, and cornstarch; bring to a boil over medium-high heat. Stir in the remaining ingredients then pout over the chicken. Bake, uncovered, for 50 to 60 minutes, or until no pink remains in the chicken and the juices run clear. Note: Cream of coconut is usually available in the supermarket beverage section, near other cocktail mixes. Adapted from recipe courtesy of Coco Lopez


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