|Onion powder||1 Dash|
|Ground ginger||1 Dash|
|Vegetables||1 Cup (16 tbs)|
|Vegetable oil||2 Teaspoon|
|Cabbage||3 Cup (48 tbs), shredded|
|Green cabbage||3 Cup (48 tbs), shredded|
|Red bell peppers||2 Medium, seeded and cut into thin slivers|
|Red bell peppers||2 Medium|
|Shredded coconut||2 Teaspoon (Topping)|
|Chicken breasts||12 Ounce, skinned (Topping)|
|Shredded coconut||2 Teaspoon, toasted|
|Crushed pineapple||1⁄2 Cup (8 tbs), canned (No Sugar Added)|
|Chicken breasts||12 Ounce, skinned and boned , pounded lightly with meat mallet|
|Canned unsweetened crushed pineapple||1⁄2 Cup (8 tbs)|
|Salt||1 Dash (Topping)|
|Scallions||1 Cup (16 tbs), sliced (Green Onions)|
|Garlic powder||1 Dash|
1 For the chicken: In a shallow dish, add cornflake crumbs and seasonings.
2 Spray an 8 x 8-inch baking pan with nonstick cooking spray.
3 Put the chicken in the prepared pan and sprinkle with the remaining crumb mixture.
4 Bake at 375 degrees Fahrenheit for about 20 minutes, until lightly browned.
5 Remove from the oven and spread the chicken with crushed pineapple.
6 Set the oven control to broil and broil chicken until pineapple is well heated, 3 to 4 minutes.
7 For the vegetables: In a 9-inch skillet add oil and heat.
8 Add in cabbage and red pepper, saute for 5-10 minutes until cabbage is softened.
9 Add in scallion, salt and garlic powder.
10 Serve the baked chicken along with prepared vegetables.