What You Need:
2 chicken breasts, boneless and skinless
1/4 t curry seasoning
1/2 t salt
2 T olive oil, divided
1 sweet red pepper, cut into strips
1 small fresh pineapple, peeled, cored and cut into chunks
1 Serrano pepper, sliced thin
3/4 C unsweetened coconut milk
1 T brown sugar, packed
How to Make It:
Rub both chicken breasts with the curry and salt.
Place 1 T of the olive oil in a large skillet over high heat until hot but not smoking.
Add the chicken and quickly brown both sides of each piece.
Reduce the heat to medium and continue cooking the chicken 12 minutes or until no longer pink.
In a separate skillet place the remaining 1 T of olive oil over medium high heat.
Allow the oil to heat up.
Add the red pepper strips and cook 3 minutes, stirring often.
Remove the peppers and place them on paper towel to drain.
Add the pineapple chunks to the hot skillet.
Cook 5 minutes, stirring occasionally, until the pineapple has browned.
Stir in the pepper and continue cooking 1 minute.
Pour the coconut milk into the skillet.
Add the brown sugar and stir to combine.
Cook an additional 2 minutes or until completely heated through.
Place the cooked chicken on serving plates.
Pour the sauce over the chicken just before serving.
Don’t want to mess with fresh pineapple? Use can chunk pineapple in its place. If you can’t find unsweetened coconut milk use sweetened and leaves out the brown sugar.