Pina Colada Chicken Food

PINA COLADA

Steps:

• Put the ice, frozen pineapple, juice, coconut cream, and the white and dark rums into a blender. Blend until smooth and frosty. Pour the drink into 2 glasses and garnish the rim with pineapple slices.

PINA COLADA CHICKEN

Steps:

• Place chicken in a shallow glass baking dish.
• Place all other ingredients in a blender and blend thoroughly. Reserve 1/2 cup pina colada sauce, cover and refrigerate until ready to use for basting. Pour remaining pina colada marinade over chicken, cover and refrigerate 3 to 4 hours, or overnight.
• Preheat grill to medium-high heat. Grill chicken 3 to 4 minutes per side, basting with reserved pina colada sauce and turning over frequently, until no pink remains and the juices run clear.

PINA COLADA CHICKEN

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.

PIñA COLADA

Steps:

• Pulse all the ingredients along with a handful of ice in a blender until smooth. Pour into a tall glass and garnish as you like.

COCONUT CHICKEN WITH PINA COLADA DIP (7 POINTS WW)

Steps:

• Preheat oven to 400°F.
• Combine first 3 ingredients in a large plastic bag.
• Add chicken to bag and seal.
• Marinate in fridge 1½ hours - turn bag occasionally.
• Combine bread crumbs, coconut, salt, and pepper in a bowl.
• Remove chicken from marinade; discard remaining marinade.
• Dredge chicken, 1 pc at a time into bread crumb mixture.
• Place chicken on a sprayed baking sheet
• Coat top of chicken with cooking spray.
• Bake for 30 minutes or until done.

VIV'S PINA COLADA CHICKEN WITH SALSA

Steps:

• Mark chicken breast on hot grill & cook until done.
• For sauce:.
• Reduce pineapple juice by 1/2. Add coconut milk & bring to a boil. Add chicken stock & reduce. Add cream & heat through.
• For salsa:.
• Dice papaya, onion, red & green pepper & mix with minced garlic & chopped cilantro.
• Spoon pineapple sauce on place & arrange chicken over. Serve with cooked rice, steamed carrots & salsa on red cabbage leaf.

PIñA COLADA CHICKEN

Steps:

• Drain pineapple, reserving juice, set pineapple aside.
• Combine pineapple juice and next 5 ingredients.
• Place chicken in a lightly greased 12x8x2 baking dish, add pineapple juice mixture.
• Cover and let marinate in refrigerator 1 hour.
• Preheat oven to 400ºF.
• Remove chicken from refrigerator and uncover, place in oven.
• Bake for 30 minutes.
• Reduce heat to 350ºF and bake additional 20 minutes.
• Top with pineapple slices and maraschino cherries, return to oven 5 minutes.
• Serve with rice.

VIRGIN PIñA COLADA

Steps:

• To make a mock rum syrup, put the dark brown muscovado sugar and 200ml water in a saucepan, stir well and heat gently until the sugar has dissolved. Add a few strips of skin from the pineapple, add the black peppercorns, cloves and a cinnamon stick, then bring to the boil. Turn off the heat and leave to infuse until cold. Strain into a jug and set aside in the fridge until needed. Will keep for up to three days.
• Pour the pineapple juice into a tall glass, and add the coconut milk and lime juice. Stir gently. Fill up the glass with a handful ice then slowly add 25ml of the syrup so it sinks to the bottom. Garnish with pineapple leaves and a tinned cherry.