| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

1 (20-ounce) can crushed pineapple, undrained

1 tablespoon curry powder

1 teaspoon sugar

3 tablespoons vegetable oil

6 to 8 boneless, skinless chicken breast halves

1/2 cup flaked coconut

1. Heat oven to 425*F (220*C) degrees.
2. Pour pineapple with juice into a 13 x 9 x 2-inch baking dish. In a small bowl combine curry powder, sugar and oil.
3. Brush curry mixture on both sides of chicken. Place chicken on top of pineapple, sprinkle with coconut. Bake, uncovered for 30 minutes or until chicken tests done.

Variation: Replace the chicken breasts with ham steak. This suggestion was recommended by Dotty B. who reported the results as great!