4 lbs. boneless and skinless chicken (cut into 1x2 inch pieces)
1/4 lb. butter
2 tbsp. salt
1 1/2 tsp. black pepper
1 tsp. paprika
1 tsp. garlic powder (optional)
2 tbsp. dried parsley
1 c. orange juice
1 c. coconut (shredded or flaked)
1 lg. can unsweetened pineapple (crushed or bits)

Melt butter over low to medium heat in large frying pan or Dutch oven. Add chicken. Cook over medium heat 6 to 8 minutes, stirring frequently. Add salt, pepper, paprika, parsley and garlic powder. Stir thoroughly. Continue to cook 8-10 minutes.

Add orange juice and stir. Cover and continue to cook over low heat 20-25 minutes. Add pineapple with its juice and continue to cook over low heat for 10 minutes. Add coconut, stir and cook 8-10 minutes for a complete blending of the juices and flavors.

The finished chicken dish should not be soupy. Just a little juice should be remaining to keep chicken moist. If there is a lot of juice remaining, remove chicken to a covered bowl, cook down essence. When down to 1/2 to 3/4 inch covering bottom of pan, pour mixture over chicken in the bowl. Garnish with sliced oranges. Serve with rice and a tossed green salad.