Pineapple Chicken

Try this quick and easy meal that features chicken thighs topped with pineapple. It's ready in under 30 minutes.



by 24  people


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Ingredients
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    1 1/2  pounds 
    skinless, boneless chicken thighs
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    1/2  teaspoon 
    curry seasoning blend
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    1   
    red sweet pepper, cut in strips
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    1   
    pineapple, peeled, cored, cut in large chunks
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    1   
    serrano pepper, thinly sliced
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    3/4  cup 
    unsweetened coconut milk
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    1   tablespoon 
    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.
Nutrition information
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 (g) 56, Cobalamin (Vit. B12) (g) 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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