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Ingredients
| chicken thighs: 2 lbs |
| curry mix: 1/2 tsp |
| red sweet peppers: 1 whole pepper |
| frozen pineapple chunks (chunks): 1 cup |
| serrano peppers (chopped): 1/2 cup |
| canned coconut milk: 3/4 cup |
| light brown sugar (packed): 1 Tbl |
Pineapple Chicken
Credit: www.bhg.com
User rating:
-
Prep Time
15 min -
Cook Time
5 min -
Servings
4 serving(s)
Tags
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.