Pina Colada Chicken Recipes

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.

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.

Steps:

• Mark chicken breast on hot grill & cook until done.
• For sauce:.
• Reduce pineapple juice by 1/2. Add coconut milk & bring to a boil. Add chicken stock & reduce. Add cream & heat through.
• For salsa:.
• Dice papaya, onion, red & green pepper & mix with minced garlic & chopped cilantro.
• Spoon pineapple sauce on place & arrange chicken over. Serve with cooked rice, steamed carrots & salsa on red cabbage leaf.