3 pounds chicken pieces 2 tablespoons margarine or butter ¾ cup Coco Lopez® Cream of Coconut ¼ cup ReaLime® Lime Juice from Concentrate or ReaLemon® Lemon Juice from Concentrate 1 tablespoon soy sauce 2 teaspoons cornstarch 1 cup diced green or red bell pepper 1 cup pineapple chunks 1 onion, cut into wedges Preheat oven to 350°. In large skillet, brown chicken in margarine; arrange in lightly greased 13x9-inch baking dish. In same skillet, combine cream of coconut, ReaLime® brand, soy sauce and cornstarch; bring to a boil. Add remaining ingredients. Pour over chicken. Bake uncovered 45 minutes or until tender. Refrigerate leftovers. MICROWAVE: Combine sauce ingredients. Heat on 100% power (high) 4 to 5 minutes or until thick and bubbly, stirring twice. |