Pina Colada Chicken Salad Sandwiches

Chicken Salad Ingredients

• 2, 156 grams each, cans of flaked chicken
• 1/2 cup diced celery
• 1/2 cup diced green onion
• 1 398 ml can drained crushed pineapple (drain pineapple in a colander until almost dry)
• 1/2 cup flaked, sweetened coconut
• 1/2 tsp coconut extract
• 1 cup mayonnaise
• 1 tsp curry powder

Mix everything together and use for the sandwiches.

Pina Colada Quick  Bread Ingredients

• 4 eggs 
• 1 & 1/4 cups vegetable oil  
• 1/2 cup granulated sugar 
• 1 teaspoon coconut extract
• 1 teaspoon vanilla extract 
• 1/4 cup pineapple juice  
• 3 cups all-purpose flour 
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 (398 ml) can crushed pineapple, drained
• 1/2 cup flaked coconut 
• 2 tbsp finely diced jalapeno pepper 

Directions

1. Preheat oven to 350 degrees F. Grease and flour a large 2 litre loaf pan (or two smaller pans).
2. Beat eggs slightly. Stir in oil and sugar. Add extracts, and pineapple juice.
3. In a separate bowl, sift together flour, salt, baking soda and jalapeno pepper. Add to egg mixture and mix just until ingredients are moistened.
4. Gently stir in the crushed pineapple, and coconut. Do not stir too much or bread will be heavy.
5. Pour into prepared loaf pan. Bake for 45 to 50 minutes or until a wooden pick inserted comes out clean.
6. Let cool in pan for 10 minutes before removing
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