Coconut Pineapple Chicken

• 1 can (20 ounces) pineapple chunks
• 2 tablespoons cornstarch
• 2 tablespoons sugar
• 1 cup chicken broth
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 3 cups cubed cooked chicken
• 1 medium green pepper, julienned
• 1/4 cup sweetened shredded coconut, toasted
• 1/2 cup slivered almonds, toasted, divided
• 1 teaspoon rum extract

1. Drain pineapple, reserving juice; set the pineapple aside. In a large skillet, combine the cornstarch, sugar, broth, lemon juice, salt and reserved juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Stir in the chicken, green pepper, coconut, pineapple, 1/4 cup almonds and extract. Cook for 8-10 minutes or until chicken is heated through. Sprinkle with remaining almonds.

pineapple, cornstarch, sugar, chicken broth, lemon juice, salt, chicken, green pepper, coconut, slivered almonds, rum

Taken from www.tasteofhome.com/recipes/coconut-pineapple-chicken/ (may not work)