Piña Colada Chicken Salad Recipe 475 Food

PIñA COLADA CHICKEN SALAD RECIPE - (4.7/5)

Steps:

• Preheat oven to 400°F. Dredge chicken in flour, egg, and shredded coconut and transfer to a baking sheet. Season generously with salt and pepper. Bake until cooked through and coconut is golden, about 12 minutes. Meanwhile, arrange salad. In a large bowl combine romaine, red pepper, pineapple, and chicken. In a small bowl whisk together coconut milk, lime juice and zest, and crushed red pepper flakes and season with salt. Drizzle salad with dressing and serve.

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.

PINA COLADA SALAD

Steps:

• Mix crushed pineapple with juice, instant pudding and coconut.
• Fold in Cool Whip.
• Cream together cream cheese and sugar in separate bowl.
• Then fold into other mixture; chill.

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.

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.

PINA COLADA FRUIT SALAD

Steps:

• If using fresh pineapple, remove crown from the pineapple. Peel pineapple; remove eyes and core. Cut into bite-size pieces. In a large bowl, combine pineapple, strawberries and papaya.
• In a small bowl, stir together drink mix, rum, cinnamon, and, if desired, cloves; pour over fruit. Cover and chill for 1 to 4 hours, gently stirring occasionally.
• Before serving, transfer fruit mixture to a serving bowl. Gently stir in kiwifruit.

PINA COLADA SALAD

Steps:

• Combine salad ingredients and toss well.
• Combine dressing ingredients and whisk until well blended.
• Drizzle dressing over salad and toss to coat.

PINA COLADA SALAD

Steps:

• Combine milk, pina colada mix, and pineapple juice.
• Add puddings and beat for 5 minutes.
• Fold in pineapple, coconut, and whipped topping.
• Chill for several hours.
• Can garnish each serving with pineapple chunks and maraschino cherries.