Speaking of Pineapples....
Reenie! See what you did!? ;)
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.
*I'd use breasts since I only eat white meat and I'd serve this over white rice. Yum-o!*