1 c. pineapple, fresh or canned, diced
1 c. cooked chicken, diced
Veloute sauce
1/2 c. toasted coconut

Heat pineapple and chicken in Veloute sauce. Sprinkle with toasted coconut. Serve hot over rice. 4-6 servings.

VELOUTE SAUCE:

Melt 4 tablespoons butter in heavy saucepan and stir in 4 tablespoons flour. Cook over low heat, stirring constantly, for about 3 minutes. Gradually mix in chicken stock and cook over low heat, stirring constantly until sauce thickens. Cook 20 minutes, stirring constantly (about 2 cups sauce).