You must be logged in to post a review.
For my last tailgating recipe, I wanted to make something a little different. My sweetie loves coconut and I love the combination of orange and teriyaki. So here is the result of our favorite flavors.
In a medium saucepan over high heat, combine and heat the marmalade and teriyaki sauce.
Meanwhile, cut the chicken into 40 cubes.
When the sauce is hot, add the chicken and cook thoroughly. Remove the chicken. Remove 4 tablespoons of the sauce and mix in a small bowl with the cornstarch. Add back to the pot through a sieve and blend well. Stir until very thick. Return the chicken to the saucepan and stir to coat well.
Empty the shredded coconut in a medium size bowl and, one at a time, coat each piece of chicken with coconut.
Spear a chunk of pineapple with a toothpick and then add a piece of coated chicken. Serve.
Make holiday entertaining special with this kicked-up version of a classic Brie en Croute.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!