Ingredients
1 can (20 ounces) pineapple chunks2 tablespoons cornstarch2 tablespoons sugar1 cup chicken broth1 tablespoon lemon juice1 teaspoon salt3 cups cubed cooked chicken1 medium green pepper, julienned1/4 cup sweetened shredded coconut, toasted1/2 cup slivered almonds, toasted, divided1 teaspoon rum extract
Preparation
Drain pineapple, reserving juice; set the pineapple aside. In a large skillet, combine the cornstarch, sugar, broth, lemon juice, salt and reserved juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in the chicken, green pepper, coconut, pineapple, 1/4 cup almonds and extract. Cook for 8-10 minutes or until chicken is heated through. Sprinkle with remaining almonds.
