Try this quick and easy meal that features chicken thighs topped with pineapple. It's ready in under 30 minutes.
Recipe from Better Homes and Gardens
1 1/2 pounds skinless, boneless chicken thighs
1/2 teaspoon 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 tablespoon packed brown sugar
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.
Per Serving: cal. (kcal) 443, Fat, total (g) 24, chol. (mg) 141, sat. fat (g) 12, carb. (g) 23, Monosaturated fat (g) 7, Polyunsaturated fat (g) 3, fiber (g) 3, sugar (g) 17, pro. (g) 35, vit. A (IU) 1069, vit. C (mg) 81, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 12, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 56, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 448, Potassium (mg) 722, calcium (mg) 40, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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