Tropical Chicken Curry

Description
Makes 6 servings.

Ingredients

 * 3 bananas, quartered
 * 3 pineapple slices, quartered
 * 2 tablespoons butter or margarine
 * 1 pound boneless Chicken breasts, cut into thin strips
 * 1/2 teaspoon salt
 * 1/8 teaspoon ground black pepper
 * 3 cups hot cooked rice
 * 1/4 cup slivered almonds, toasted
 * 6 maraschino cherries for garnish (optional)
 * 2 cups hot curry sauce
 * 1 16-ounce can crushed pineapple, drained
 * 1/2 cup flaked coconut, toasted
 * 1/2 cup flaked coconut, toasted

Directions
Cook pineapple and bananas in butter in large skillet over medium heat until lightly browned. Remove and keep warm.

Cook Chicken in same skillet about 3 minutes, stirring to cook evenly. Sprinkle with salt and pepper. Arrange Chicken and fruit over hot rice. Sprinkle with almonds; garnish with cherries, if desired. Serve with curry sauce, prepared according to your favorite curry sauce recipe or packaged mix.