Pina Colada Chicken

Description
Makes 6 servings

Ingredients

 * 1 20-ounce can pineapple chunks (drain; reserve juice)
 * 3/4 cup chicken broth
 * 2 tablespoons sugar
 * 2 tablespoons cornstarch
 * 1 tablespoon lime or lemon juice
 * 1/2 teaspoon salt
 * 1/4 cup shredded coconut
 * 1 medium green pepper, cut into strips
 * 1/2 cup slivered almonds toasted, (reserve a few for garnish)
 * 2 1/2 to 3 cups cooked chicken, left in large pieces
 * 1/4 cup light rum
 * 3 cups hot cooked rice
 * 6 maraschino cherries, quartered (optional)

Directions
Combine pineapple juice, broth, sugar, cornstarch, lime juice and salt in 2-quart saucepan. Bring to a boil, reduce heat, and cook until thick and bubbly, stirring often. Carefully add pineapple, coconut, green pepper, almonds, chicken and rum; heat through. Serve over beds of fluffy rice. Garnish with cherries and reserved almonds.