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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Pineapple Chicken
Makes: 4
servings
Start to Finish
20 mins
Ingredients
- 1 1/2 pounds skinless, boneless chicken thighs
- 1/2 teaspoon 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 tablespoon 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
(Pineapple Chicken)
- Servings Per Recipe 4,
- cal. (kcal) 443,
- Fat, total (g) 24,
- chol. (mg) 141,
- sat. fat (g) 12,
- carb. (g) 23,
- Monosaturated fat (g) 7,
- Polyunsaturated fat (g) 3,
- fiber (g) 3,
- sugar (g) 17,
- pro. (g) 35,
- vit. A (IU) 1069,
- vit. C (mg) 81,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 12,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 56,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 448,
- Potassium (mg) 722,
- calcium (mg) 40,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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