1. Place pot of 1.5 cups water for rice on stove for later

2. Put Flour, salt and pepper in large bowl Heat 2-3 tablespoons coconut oil in fry pan on medium heat

3. Flour cubed chicken and place in hot fry pan about 2 min per side – fill pan so they do not touch.

4. Continue to fry chicken until all of them are done – place in a separate bowl.

5. Add all sauce ingredients to pot, simmer on low – (18- 20 minutes) checking sometimes

6. Turn on water pot to high. When boiling, add rice and coconut, reduce heat to a simmer and cover until tender (15-18 minutes) Check often, when water is gone, remove from stove – fluff with fork, keep covered

7. Add in peppers, onions and garlic, reduce heat to med low – cook until tender – approximately 5-8 minutes

8. When peppers are tender, reduce heat, add drained pineapple chunks and cherries. Simmer another 3-4 minutes

9. Remove pan from heat and add all chicken to pan – stir to mix

PLATE

1. Place coconut rice in middle of dish

2. Spoon in chicken mixture on top of rice

3. Garnish with toasted cashews, scallions and sesame seeds