Aloha Honey Teriyaki Chicken

Ingredients
4 boneless, skinless, cubed chicken breasts
3 Tbsp. flour
2 Tbsp. canola oil
1/2 tsp. Garlic Garlic™
Seasoned Salt to taste
1/4 tsp. dried red pepper flakes or to taste
20 oz. can unsweetened pineapple tidbits with juice
2 tsp. cornstarch
2 Tbsp. Honey Teriyaki Sauce
1/2 cup shredded coconut
Prepared rice

Method
Coat chicken with flour; brown in oil for 3-5 minutes over medium heat until no longer pink.
Season with Garlic Garlic™, Seasoned Salt and pepper flakes.
Drain pineapple, reserving 1/2 cup juice.
Combine cornstarch and reserved pineapple juice until smooth.
Add to skillet.
Stir in Honey Teriyaki Sauce.
Simmer for 30 seconds or until thickened.
Add pineapple tidbits. Sprinkle with coconut; heat through.
Serve over rice.

Makes 4 servings.



I also added steamed broccoli to the finished product.

Next time I will omit the coconut (it didn't do anything for us) and will make sure that the broccoli is finished sooner so that I can mix it in with the chicken to soak up some of the flavors.

Overall very tasty!

Original recipe appox 10-11pts. but I need to recalculate once I get proper NI for TS products used. Pts would be lower without the coconut and by using less oil or cooking spray instead.