Friday, August 20, 2010

Had to share!

I had to share this recipe with y'all! We tried it last night and absolutely loved it!

Pineapple Chicken (Mildly Spicy!)


  • 1-1/2  lb.  skinless, boneless chicken 
  • 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 t.  kosher salt


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.

Tip: Wear gloves when you cut the serrano.  I'm not a huge spicy food fan, but I really liked the spice in this.... minus how my hands felt for a good 5 hours after cutting the pepper. (as well as being a complete idiot and rubbing my eye....)
Tip: I added more curry to the sauce, as well as salt.  I also let the sauce reduce on low heat for about 4 minutes.  We served it with asparagus and Target's pouch rice- Cashew Basmati.  So, so good! Enjoy! 

1 comment:

  1. looks yummy! I love that you're so good at making home cooked meals and you'll try new things. An inspiration :-)