1 (16 ounce) can crushed pineapple, drained
1 (12 fluid ounce) can or bottle ginger ale
1 lime, juiced
1 cup fresh pineapple juice
1 cup milk
1/2 cup butter, chilled
1 (12 fluid ounce) can or bottle coconut cream puree
1/2 cup chopped almonds
1 (6 ounce) can sliced ripe olives
In a large pot, combine pineapple, ginger ale, lime juice and pineapple juice. Bring to a boil, stirring. Reduce heat to low, and simmer 15 minutes. Remove from heat. Stir in coconut cream and pineapple puree. Return to a boil. Reduce heat, and simmer 10 minutes, stirring constantly, until thickened.
Stir butter into pineapple mixture, stirring constantly. Mix in coconut cream and pineapple puree. Carefully pour coconut cream mixture into pineapple pineapple mixture. Stir gently until blended. Pour over chicken and serve.
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