Tropical Chicken Name: Michelle Faust Base: Mcchord AFB Recipe: 1 pound-Boneless and skinless chicken breasts 1 Package of Bakers coconut 1 Big can of Pineapple rings 1 Can of pineapple chunks 1 large container of plain yogurt 1 TB of Sugar Start by cutting the chicken breasts into flets by cutting them down the middle so they form two equal sides... Place pineapple slices 2 per piece of chicken and fold chicken over so that the pineapple slices are now in the middle of the chicken flets... Take flaked coconut and cover the tops of the chicken.. (Reserve a third ot half of your coconut for the sauce. Place chicken in an oven preheated to 350 deg. for 25 to 30 minutes... While chicken is cooking make the topping... In mixing bowl place plain yogurt and stir to break it up... Take can of pineapple chunks with juice and all and add it to yogurt and mix well... Add a table spoon or so of sugar to taste Next add the rest of the coconut to your mix and stir well... Refrigerate Mix until ready to serve chicken Add sauce on top of chicken or serve on the side....