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

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • 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.

Instructions Checklist
  • 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

443 calories; 24 g total fat; 12 g saturated fat; 3 g polyunsaturated fat; 7 g monounsaturated fat; 141 mg cholesterol; 448 mg sodium. 722 mg potassium; 23 g carbohydrates; 3 g fiber; 17 g sugar; 35 g protein; 1069 IU vitamin a; 81 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 12 mg niacin equivalents; 1 mg vitamin b6; 56 mcg folate; 1 mcg vitamin b12; 40 mg calcium; 3 mg iron;

Reviews (2)

44 Ratings
  • 5 star values: 16
  • 4 star values: 9
  • 3 star values: 8
  • 2 star values: 4
  • 1 star values: 7
Rating: 5 stars
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!
Rating: Unrated
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!