Pineapple Chicken

By JenHall

This was so good. The serrano pepper was pretty spicy for me but I just didn't eat any. The peppers gave the sauce & the pineapple a super yummy spicy kick.

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

Details

Servings 4
Adapted from bhg.com

Preparation

Step 1

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.

nutrition facts

Calories443Total Fat (g)24Saturated Fat (g)12, Monounsaturated Fat (g)7, Polyunsaturated Fat (g)3, Cholesterol (mg)141, Sodium (mg)448, Carbohydrate (g)23, Total Sugar (g)17, Fiber (g)3, Protein (g)35, Vitamin A (DV%)0, Vitamin C (DV%)137, Calcium (DV%)4, Iron (DV%)17, Percent Daily Values are based on a 2,000 calorie diet