Sunday, April 20, 2008

Speaking of Pineapples....


Reenie! See what you did!? ;)

Pineapple Chicken

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.

*I'd use breasts since I only eat white meat and I'd serve this over white rice. Yum-o!*

3 comments:

Reen said...

hahahahaha!!! Oh yummy!! I'm into the pineapple thing right now too!
I've got some catching up to do this week. I'm still working on the last batch of recipes you posted :) chicken and beef plans for this week totally coming from that last batch of recipes!

Reen said...

aren't you proud of me that my cooking "experiments" are coming from your bloggy posts? :)

Susan said...

OMG this looks so good!