Recipe - Easy Island Chicken

2 tablespoon Butter
1 Whole chicken; cut into 8
pieces
Three fourths cup Cream of coconut; (see Note)
One fourth cup Lime juice
1 tablespoon Soy sauce
2 teaspoon Cornstarch
1 Green or red bell pepper;
minced
8 ounce Pineapple chunks; drained
1 Onion; cut into wedges

Preheat the oven to 350F. In a large skillet, melt the butter over
mediumhigh 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 mediumhigh 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

Recipe by: MR FOOD

Posted to MCRecipe Digest V1 #1038 by Meg Antczak
meginny@frontiernet.net on Jan 23, 1998