Pina Colada Chicken

1. 1

   In a large skillet, heat the oil over medium heat.

2. 2

   Season the chicken with the salt and pepper and saute for 3 to 4 minutes per side, or until no pink remains and the juices run clear.

3. 3

   Remove to a platter and cover to keep warm.

4. 4

   Add the cream of coconut and heavy cream to the skillet; cook for 1 to 2 minutes, stirring until well combined.

5. 5

   Stir in the pineapple and cherries and return the chicken to the skillet.

6. 6

   Cook for 2 to 4 minutes, or until heated through. Sprinkle with the toasted coconut, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.