It’s Monday and I’m back from a nice long tropical paradise vacation… blech!
In an attempt to extend vacation a bit longer, here is a easy recipe for Pina Colada Chicken complete with pineapple, maraschino cherries and toasted coconut! Easy to make and Oh so tasty!
Listen to the Caribbean melodies as you envision the sun kissing your face while you eat ocean side watching dolphins frolic in the sea! Enjoy!
1 Tbsp vegetable oil
4 boneless chicken breasts
1/4 tsp salt
1/4 tsp black pepper
1 can cream of coconut (found in the ethnic isle, I bought the Goya brand)
1/2 cup heavy cream
1 can pineapple tidbits (8 1/4 ounces), drained
10 maraschino cherries, cut in half (I forgot to cut mine in half, as you can see by the photo they look like cherry tomatoes, oops!)
1/4 cup sweetened flaked coconut, toasted
First, heat oven to 350 and toast coconut until some of it is golden brown, stirring frequently to prevent burning. This takes about 5 minutes or so. The coconut, even if white in color will harden up and be perfect once it sits for a bit, so don’t worry if it’s not all golden brown.
Then, in a large skillet heat your oil
Season your chicken with salt and pepper both sides and cook in the heated oil for about 3-4 minutes each side until juices run clear
Remove chicken to a plate and keep warm
Add your cream of coconut (shake can first) and the heavy cream to the skillet and stir well, cooking for 2-3 minutes until well combined. Can add a pinch of corn starch or flour to thicken it up if needed
Stir in the pineapple and cherries and return the chicken to the skillet. Cook for another 4-5 minutes until heated through
Sprinkle with toasted coconut and serve.
Makes 4 servings