Pineapple Chicken

Ingredients

• 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

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 Facts

• Calories 443,
• Total Fat (g) 24,
• Saturated Fat (g) 12,
• Monounsaturated Fat (g) 7,
• Polyunsaturated Fat (g) 3,
• Cholesterol (mg) 141,
• Sodium (mg) 448,
• Carbohydrate (g) 23,
• Total Sugar (g) 17,
• Fiber (g) 3,
• Protein (g) 35,
• Vitamin A (DV%) 0,
• Vitamin C (DV%) 137,
• Calcium (DV%) 4,
• Iron (DV%) 17,
• Percent Daily Values are based on a 2,000 calorie diet

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