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“Found this recipe on ABC11's Mr Food section. Haven't tried this, but I think if you like Pina Coladas you'll like it. It probably makes a moist sweet bird.”
READY IN:
23mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large skillet, heat the oil over medium heat.
  2. 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.
  3. Remove to a platter and cover to keep warm.
  4. Add the cream of coconut and heavy cream to the skillet; cook for 1 to 2 minutes, stirring until well combined.
  5. Stir in the pineapple and cherries and return the chicken to the skillet.
  6. Cook for 2 to 4 minutes, or until heated through. Sprinkle with the toasted coconut, and serve.

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