Start to Finish: 20 minutes
| Pineapple Chicken | 
| | Ingredients: | | 1-1/2 lb. skinless, boneless chicken thighs | | 1/2 tsp. curry seasoning blend | | 1 red sweet pepper, cut in strips | | 1 pineapple, peeled, cored, cut in large chunks | | 1 serrano pepper, thinly sliced | | 3/4 cup unsweetened coconut milk | | 1 Tbsp. packed brown sugar |
| Directions: | | 1.Sprinkle chicken with 1/2 teaspoon salt and curry seasoning. In 12-inch skillet quickly brown chicken on both sides in 1 tablespoon hot olive oil over high heat. Reduce heat to medium-high; cook 12 minutes, until tender and no longer pink. | | | | 2.For sauce, in second skillet cook sweet pepper in 1 tablespoon hot olive oil over medium-high heat 3 minutes; set aside. Add pineapple; cook 5 minutes or until brown. Add serrano pepper; cook 1 minute. Stir in coconut milk and brown sugar; heat through. Serve sauce with peppers over chicken. Makes 4 servings. |
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