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| 2 Esslöffel | butter |
| 1 | Whole chicken; cut into 8 pieces |
| 3/4 Tasse | Cream of coconut; (see Note) |
| 1/4 Tasse | lime juice |
| 1 Esslöffel | soy sauce |
| 2 Teelöffel | cornstarch |
| 1 | Green or red bell pepper; diced |
| 8 x ca. 30 g | Pineapple chunks; drained |
| 1 | Onion; cut into wedges |
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Preheat the oven to 350F. In a large skillet, melt the butter over medium-high heat, then brown the chicken. Remove the chicken to a 9" x 13" baking pan that has been coated with nonstick vegetable spray; set aside. In the same skillet, combine the cream of coconut, lime juice, soy sauce, and cornstarch; bring to a boil over medium-high heat. Stir in the remaining ingredients then pout over the chicken. Bake, uncovered, for 50 to 60 minutes, or until no pink remains in the chicken and the juices run clear.
section, near other cocktail mixes.
Adapted from recipe courtesy of Coco Lopez
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