Raschel Kloos  ·  www.RaschelKloos.com  ·  (760) 845-4744


Pineapple Chicken


Start to Finish: 20 minutes



·                                 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


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.

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