Chicken Hawaiian From The Original Toll House Restaurant

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 2
• 1 1/2 cups chicken, cooked and cubed
• 1 cup pineapple, cubed
• 1 tablespoon pimentos, cut in strips
• salt, to taste
• pepper, to taste
• 2 coconuts or 2 substitute toast points
• 2/3 cup almonds, toasted and chopped
• 2 tablespoons butter, melted
• 4 tablespoons flour
• 2 cups milk

Recipe

• 1 cut tops from the coconuts and reserve them as covers.
• 2 cut a slice from the coconut bottoms so the the shell(s) will stand erect.
• 3 to make the sauce, add 2 tablespoons of butter to a medium size (2 quart) sauce pan, melt butter and let it start to bubble.
• 4 add 4 tablespoons of flour to the butter, mix and allow mixture to bubble,.
• 5 add 2 cups of milk and keep stirring until the sauce thickens.
• 6 add the other ingredients to the sauce, and mix.
• 7 fill center of the coconuts with the chicken mixture, sprinkle with toasted almond, and place top, cut from the coconut back on.
• 8 place in a 350-degree f oven, and bake until well heated, about 25 minutes.
• 9 the coconut meat flavors th mixture.
• 10 if not using the coconut shells, heat mixture and serve over toast points.
• 11 in that case, sprinkle mixture generously with chopped almonds.
• 12 serve with rice and veggies.