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.