PINA COLADA CHICKEN
Found this recipe on ABC11's Mr Food section. Haven't tried this, but I think if you like Pina Coladas you'll like it. It probably makes a moist sweet bird.
Provided by Laurawombat Garcia
Categories One Dish Meal
Time 23m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, heat the oil over medium heat.
- Season the chicken with the salt and pepper and sauté for 3 to 4 minutes per side, or until no pink remains and the juices run clear.
- Remove to a platter and cover to keep warm.
- Add the cream of coconut and heavy cream to the skillet; cook for 1 to 2 minutes, stirring until well combined.
- Stir in the pineapple and cherries and return the chicken to the skillet.
- Cook for 2 to 4 minutes, or until heated through. Sprinkle with the toasted coconut, and serve.
PINA COLADA ZUCCHINI BREAD RECIPE
Yield 24
Number Of Ingredients 12
Steps:
- Grease and flour the bottoms and sides of 3 8 x 4 inch loaf pans; set aside.
- In a large bowl, combine the flour, sugar, baking powder, salt, and baking soda.
- In a separate bowl, mix together the eggs, oil, and extracts.
- Stir the wet ingredients into the dry ingredients until just combined.
- Fold in the zucchini, pineapple, and coconut.
- Pour batter into prepared pans.
- Bake at 350 degrees for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
- Makes 3 loaves.
- You can also use this batter to make muffins.
Nutrition Facts : Servingsize 1 serving, Calories 6932 kcal, Fat 386 g, SaturatedFat 86 g, Cholesterol 0 mg, Sodium 5964 mg, Carbohydrate 838 g, Sugar 421 g, Protein 74 mg
COCONUT CHICKEN STRIPS WITH PINA COLADA SAUCE
Made-from-scratch breaded coconut breaded chicken strips with a sweet pina colada dipping sauce. You're going to want to add these to your regular meal rotation
Provided by Momma Cyd
Categories Main Course
Time 2h45m
Number Of Ingredients 13
Steps:
- Combine hot sauce, lime juice, and coconut milk in 2 large plastic ziploc bags or a airtight/leak proof container with a lid.
- Add the chicken to the bag or container and marinate for 2 to 3 hours in the fridge, turning the chicken halfway through so all sides soak in the marinade.
- Preheat oven to 400 degrees F.
- Line a baking sheet with foil and spray with non stick cooking spray.
- Combine bread crumbs, coconut flakes, salt, curry powder, onion powder, and pepper in a shallow bowl.
- Remove chicken from the marinade and roll each strip in the bread crumb mixture.
- Place on the prepared pan and bake for 30 minutes or until juices run clear.
Nutrition Facts : Calories 481 kcal, Carbohydrate 39 g, Protein 24 g, Fat 26 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 69 mg, Sodium 764 mg, Fiber 5 g, Sugar 16 g, UnsaturatedFat 4 g, ServingSize 1 serving
PINA COLADA CAKE RECIPE
We have always loved the flavor combination of coconut and pineapple. Our Pina Colada Cake brings out those flavors in every delicious bite.
Provided by Contributor
Categories Dessert
Time 1h45m
Number Of Ingredients 10
Steps:
- Spray the bottom of a 9 x 13 inch baking dish with non stick cooking spray.
- Make the yellow cake according to directions on the box.
- When it is done baking, remove from oven and poke holes all over the entire top of the cake with the other end of a wooden spoon. Do this while the cake is still hot. Pressing the holes about halfway through the baked cake.
- Mix together the pineapple juice reserved from the crushed pineapple, sweetened condensed milk and cream of coconut together. Whisk until well stirred.
- Spoon the mixture over the top of the cake trying to pour it into the holes.
- Let the cake cool completely.
- Top the cake with the well drained crushed pineapple.
- In another bowl mix the sweetened whipped cream by beating the whipping cream and powdered sugar in a bowl until thick and it can stand on it's own.
- Spread carefully over the crushed pineapple.
- Top with shredded coconut.
- Store in the fridge until ready to serve.
Nutrition Facts : Calories 369 kcal, Carbohydrate 34 g, Protein 5 g, Fat 25 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 79 mg, Sodium 162 mg, Fiber 2 g, Sugar 25 g, UnsaturatedFat 6 g, ServingSize 1 serving
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