Pineapple Chicken

Try this quick and easy meal that features chicken thighs topped with pineapple. It's ready in under 30 minutes.

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Pineapple Chicken

Reviews (0)

4.0 by 45 people

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  • Makes: 4 servings
  • Start to Finish: 20 mins

Pineapple Chicken

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.
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Nutrition Facts (Pineapple Chicken)

  • Per serving:
  • 443 kcal cal.,
  • 24 g fat
  • (12 g sat. fat,
  • 3 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 141 mg chol.,
  • 448 mg sodium,
  • 23 g carb.,
  • 3 g fiber,
  • 17 g sugar,
  • 35 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (2)

45 Ratings
877 Days Ago
5.0
5 stars, I'd give it 6 if I could--addictingly plate-licking delicious & easy to make! Well balanced mostly savory flavor--neither hot nor curry dominated, but sauce needed a couple pinches salt. I used boneless skinless breasts sprinkled w/normal curry powder & well-drained tall (20 oz) can of pineapple chunks instead of fresh. (Allow extra cook time/heat for nice dark sear on at least one side.) Next time I'll use the whole can of coconut milk & just cook down to reduce some because we like more sauce. Can't wait to have this again!
1461 Days Ago
I made major, quick, and delicious changes to what I believe would have been a dull dish. First, I used chicken breasts sauteed in a dried asian herb mix (ginger, garlic, lime) not thighs. Then to make use of those juices and flavors, I sauteed the pepper, pineapple and serrano pepper in the same skillet. But, I added to those items, sliced onions and chopped garlic and about a tablespoon of curry. After adding the coconut milk, I sprinkled a whole bunch of fresh cilantro and cooked it only briefly. Then, I served it over rice, to soak up the delicious sauce. My family raved and I will make it again!

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