Chicken Hawaiian from the Original Toll House Restaurant

• 1 12 cups chicken, cooked and cubed
• 1 cup pineapple, cubed
• 1 tablespoon pimentos, cut in strips
• salt, to taste
• pepper, to taste
• 2 coconuts or 2 substitute toast points
• 23 cup almonds, toasted and chopped
• 2 tablespoons butter, melted
• 4 tablespoons flour
• 2 cups milk

1. Cut tops from the coconuts and reserve them as covers.
2. Cut a slice from the coconut bottoms so the the shell(s) will stand erect.
3. To make the white sauce, add 2 tablespoons of butter to a medium size (2 quart) sauce pan, melt butter and let it start to bubble.
4. Add 4 tablespoons of flour to the butter, mix and allow mixture to bubble,.
5. Add 2 cups of milk and keep stirring until the sauce thickens.
6. Add the other ingredients to the sauce, and mix.
7. Fill center of the coconuts with the chicken mixture, sprinkle with toasted almond, and place top, cut from the coconut back on.
8. Place in a 350-degree F oven, and bake until well heated, about 25 minutes.
9. The coconut meat flavors th mixture.
10. If not using the coconut shells, heat mixture and serve over toast points.
11. In that case, sprinkle mixture generously with chopped almonds.
12. Serve with rice and veggies.

chicken, pineapple, pimentos, salt, pepper, coconuts, almonds, butter, flour, milk

Taken from www.food.com/recipe/chicken-hawaiian-from-the-original-toll-house-restaurant-331797 (may not work)