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G-licious Dishes: Pineapple-Curry Chicken & Rice

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

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

3.4 c. jasmine rice (cook it as package instructs…I’m not going to detail that below)
dried mint
cumin powder
garlic powder

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.

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3. Season rice with a few dashes of dried mint, some cumin, salt and garlic powder to taste.
4. Serve sauce with peppers over chicken and rice.
Makes 4 servings.

Darbi G Photography-kansas city wedding photographer-101

I’ve received only TWO recipes that my readers want me to feature….. so come on!! Send me some more! And leave me a comment if you try one of these with your own tips/changes. 🙂
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