Coconut Chicken With Pineapple Vinaigrette

• 1 cup crushed shredded wheat cereal
• 3/4 cup sweetened shredded coconut
• 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
• 2 large eggs, beaten
• 1 tablespoon each cornstarch and sugar
• 1/3 cup water
• 1/3 cup white vinegar
• 1 tablespoon butter
• 1/2 cup chopped green pepper
• 1 small onion, chopped
• 1 cup drained pineapple chunks
• 1 tablespoon chopped pimientos

1. In a shallow bowl, combine cereal and coconut. Remove skin from chicken if desired. Dip chicken pieces in eggs, then coat with coconut mixture.
2. Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 375u0b0 for 50-60 minutes or until juices run clear.
3. Meanwhile, in a small saucepan, combine cornstarch and sugar. Stir in water until smooth. Add vinegar and butter. Bring to a boil; cook and stir for 2 minutes or until thickened. Add green pepper and onion; cook until onion is softened. Stir in pineapple and pimientos; heat through. Serve with chicken.

shredded wheat cereal, coconut, chicken, eggs, cornstarch, water, white vinegar, butter, green pepper, onion, pineapple, pimientos

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