6 chicken breasts
6 pineapple chunks
All-purpose flour
Salt and pepper to taste
1 cup of coconut milk
2 tablespoons of butter or margarine
1/2 cup of grated coconut
White rice
6 chicken breasts
6 pineapple chunks
All-purpose flour
Salt and pepper to taste
1 cup of coconut milk
2 tablespoons of butter or margarine
1/2 cup of grated coconut
White rice
Wrap a pineapple chunk inside each chicken breast
Secure with toothpicks
Coat in all-purpose flour seasoned with salt and pepper
Dip in coconut milk and then in flour again
Refrigerate for 30 minutes
Melt butter or margarine and coat the chicken on all sides
Place in a baking dish
Sprinkle with grated coconut
Bake in a hot oven for about 15 minutes or until cooked through
Serve with rice.
