6 oz. chicken breast, cut into strips
1/2 c. coconut
2 eggs, beaten
1/8 c. chopped pineapple
1/8 c. mandarin orange slices
1/8 c. slivered almonds
1/8 c. chopped maraschino cherries
1/4 c. pineapple juice
1 tsp. dark rum
2 oz. heavy cream
1 tsp. soy sauce

Combine pineapple, etc. Bring to boil and thicken with about 1 1/2 tablespoons cornstarch mixed with enough water to form a smooth paste. Dip chicken strips in beaten eggs and then into coconut, coating thoroughly. Deep fry until golden brown. Pour sauce over fried chicken strips just before serving. Serves one.