Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: set oven to 350°f. place chicken in baking dish. melt butter in large skillet on low heat. mix corn starch and hot water in glass or small bowl until well blended; set aside. add excess pineapple juice from can of pineapple chunks. sprinkle pineapple chunks over chicken. mix brown sugar, salt, vinegar, worcestershire sauce, and chili powder in skillet until well blended. turn skillet to medium heat and let simmer for 2 minutes. stir in ketchup and soy sauce. stir in corn starch mixture and blend well, sauce will become very thick. let simmer 2-3 more minutes. pour sauce over chicken and pineapple chunks. bake chicken for 50-60 minutes, or until chicken is cooked completely through. remove with caution, pan may be heavy and it will be hot.

Target recipe: prepare and bake the cake according to package directions, using a greased 13 in x 9 in x 2 in baking pan. cool. in a bowl, whisk together milk and pudding mix; let stand to thicken. stir in pineapple. spread over cake. in a mixing bowl, beat cream cheese, sugar and vanilla until smooth. beat in 1 cup whipped topping. fold in remaining topping. spread over pudding. sprinkle with coconut. cover and refrigerate for 3 hours or overnight.