Pineapple Chicken

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

Pineapple Chicken
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  • 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
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.
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, Monounsaturated fat (g) 7, Polyunsaturated fat (g) 3, fiber (g) 3, sugar (g) 17, pro. (g) 35, vit. A (IU) 1068.98, vit. C (mg) 80.9, Thiamin (mg) 0.25, Riboflavin (mg) 0.38, Niacin (mg) 11.84, Pyridoxine (Vit. B6) (mg) 0.82, Folate (g) 56.45, Cobalamin (Vit. B12) (g) 0.61, sodium (mg) 448, Potassium (mg) 722, calcium (mg) 40.39, iron (mg) 3.06, Percent Daily Values are based on a 2,000 calorie diet
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