Hawaiian Curried Chicken with Pineapple Salsa

Course: main meals PointsPlus™ Value: 5 Servings: 6 Preparation Time: 15 min Cooking Time: 42 min Level of Difficulty: Easy

Hawaiian Curried Chicken with Pineapple Salsa
Hawaiian Curried Chicken with Pineapple Salsa

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    spray(s) cooking spray

  • 2

    tsp peanut oil

  • 2

    tsp ginger root, finely minced

  • 1

    large onion(s), chopped

  • 1

    Tbsp curry powder, mild-variety recommended

  • 1/2

    tsp sea salt

  • 1/8

    tsp sugar

  • 1

    pound(s) Chicken, breast, raw, without skin & bone, cut into 1- to 1 1/2-in chunks

  • 1

    cup(s) light coconut milk

  • 2 1/2

    cup(s) pineapple, diced

  • 1/4

    cup(s) shallot(s), minced

  • 1/4

    cup(s) cilantro, fresh, minced

  • 1/4

    cup(s) shredded coconut meat, toasted

Directions

Coat a large skillet with cooking spray; set over medium heat. Add oil; heat until oil starts to shimmer. Add ginger and onions; sauté until onions turn translucent and start to caramelize, about 5 to 7 minutes. Add curry powder, salt and sugar; cook, stirring, until curry becomes fragrant, about 1 minute. Push vegetables to side of skillet and sauté chicken until lightly browned, about 1 to 2 minutes. Add coconut milk and reduce heat to low; simmer, partially covered, stirring occasionally, until chicken is done, about 20 to 30 minutes. Meanwhile, to make salsa, combine pineapple, shallots and cilantro; toss well to coat To serve, top chicken with salsa and sprinkle with coconut; sprinkle with salt if desired. Yields about 1 1/4 cups chicken, 1/2 cup salsa and 2 teaspoons coconut per serving.

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