Pineapple Chicken

Ingredients

* 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.
Nutrition Facts

* Calories 443,
* Total Fat (g) 24,
* Saturated Fat (g) 12,
* Monounsaturated Fat (g) 7,
* Polyunsaturated Fat (g) 3,
* Cholesterol (mg) 141,
* Sodium (mg) 448,
* Carbohydrate (g) 23,
* Total Sugar (g) 17,
* Fiber (g) 3,
* Protein (g) 35,
* Vitamin A (DV%) 0,
* Vitamin C (DV%) 137,
* Calcium (DV%) 4,
* Iron (DV%) 17,
* Percent Daily Values are based on a 2,000 calorie diet