RCI-MT.004.0650.001
Pina Colada Chicken
Makes 6 servings
Prep35 min
Cook30 min
Total65 min
Servings4
Difficultyadvanced
Ingredients
- 1 20 unit
- 3/4 cup
- 2 tablespoons
- 2 tablespoons
- 1 tablespoon
- 1/2 teaspoon
- 1/4 cup
- green pepper1 mediumcut into strips
- slivered almonds toasted1/2 cup(reserve a few for garnish)
- to 3 cups cooked Chicken2 1/2 unitleft in large pieces
- 1/4 cup
- 3 cups
- maraschino cherries6 unitquartered (optional)
Method
1
Combine the reserved pineapple juice, chicken broth, sugar, cornstarch, lime juice, salt, and shredded coconut in a large saucepan or shallow skillet. Whisk until the cornstarch is fully dissolved and no lumps remain.
2
Heat the mixture over medium heat, stirring constantly, until it thickens and becomes glossy, about 3–4 minutes.
4 minutes
3
Add the green pepper strips and toasted slivered almonds to the sauce, stirring to combine. Cook for 1 minute to warm through.
1 minutes
4
Gently fold in the large pieces of cooked chicken and the drained pineapple chunks, taking care not to break up the chicken. Heat through without boiling, about 2 minutes.
2 minutes
5
Remove the skillet from heat and carefully pour in the light rum, stirring gently to distribute evenly throughout the sauce.
1 minutes
6
Ladle the pina colada chicken and sauce over the rice.
7
Garnish each serving with reserved toasted almonds and maraschino cherry quarters if desired. Serve immediately.