This dish—a tasty combination of island theme ingredients—is fun to serve to a crowd. You can double or triple the recipe and make it a potluck by asking guests to bring the accompanying items.

 1. Preheat oven to 350 degrees. Lightly spray glass baking dish with olive oil cooking spray.

 2. Bake 3 chicken breasts for 20 minutes. Cool; cut into ¾” cubes. Refrigerate until ready to use.

 3. Set out in individual serving containers:

1 (9.5-oz) can chow mein noodles

3 medium tomatoes, chopped

1 cup green pepper, chopped

1 cup red pepper, chopped

3-4 green onions, sliced

2 cups fresh pineapple, cut into chunks

1 cup slivered almonds

1 cup coconut

 4. Cook 1½ cups Lundberg Wild Blend rice (premium wild and brown rice) in 3 cups water and 1½ Tbsp Earth Balance buttery spread according to package directions. Keep warm.

 5. Meanwhile, in large skillet over medium heat, combine until blended:

4 Tbsp Earth Balance buttery spread or sticks (¼ cup)

¼ cup whole wheat pastry flour

 6. With wire whisk slowly blend in:

1 (14-oz) can chicken broth

1 tsp chicken bouillon

½ cup soy milk

1 Tbsp chopped parsley

1 tsp curry

 7. Stir until sauce is thickened and smooth. Add cooked, cubed chicken just until warmed (do not overcook or chicken will be tough). Use additional milk to thin sauce, if necessary.

 8. To serve: layer hot rice, chow mein noodles, and chicken in curry sauce. Stack with tomatoes, green pepper, red pepper, green onion, pineapple chunks and additional chicken. Top with almonds and coconut. Serves 8.