B
ButterSticks
Guest
8 - 10 boneless, skinless chicken thighs
1 20 oz. can chunk pineapple
1 cup canned coconut milk
1 medium mild white onion
2 small green onions with tops
1/2 red bell pepper
1 cup sweetened shredded coconut
Cut thighs into serving portions and put in casserole dish. Drain pineapple and save juice. Mix pineapple juice with coconut milk and pour over chicken pieces. Chop up onion, bell pepper, and green onions and sprinkle over chicken. Put in 375-degree oven and bake for 45 minutes. Remove from oven and sprinkle coconut over chicken mixture then put chunked pineapple pieces on top. Return to oven and bake for 15 minutes more. When done you may remove chicken pieces to serving platter or leave in casserole dish in juices.
1 20 oz. can chunk pineapple
1 cup canned coconut milk
1 medium mild white onion
2 small green onions with tops
1/2 red bell pepper
1 cup sweetened shredded coconut
Cut thighs into serving portions and put in casserole dish. Drain pineapple and save juice. Mix pineapple juice with coconut milk and pour over chicken pieces. Chop up onion, bell pepper, and green onions and sprinkle over chicken. Put in 375-degree oven and bake for 45 minutes. Remove from oven and sprinkle coconut over chicken mixture then put chunked pineapple pieces on top. Return to oven and bake for 15 minutes more. When done you may remove chicken pieces to serving platter or leave in casserole dish in juices.