Ahhh…. I found a recipe on BHG.com that I LOVE. And then I sorta added to it, like I usually do. I hope you enjoy it!!!
Pineapple Curry Chicken & Rice
Ingredients
4 skinless, boneless chicken breasts
1 tbsp. curry seasoning blend
1 red sweet pepper, cut in strips (red bell pepper will do if you can’t find the sweet ones…)
1 can of diced pineapple
1 serrano pepper, thinly sliced (I omitted…but you might like???)
3/4 cup unsweetened coconut milk (I get the low fat version….and seriously…this sort of fat is GOOD fat…I researched it…)
1 Tbsp. packed brown sugar
dried mint
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. (Cook rice during this time, too.)
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.
