Hawaiian Chicken Curry

• 1 1/2 tablespoons extra virgin olive oil
• 3/4 cup red onion, finely chopped
• 3/4 cup red pepper, finely chopped
• 2 large chicken breasts, cubed into bite-size
• 1 teaspoon black pepper (to taste)
• 1 tablespoon sesame oil
• 2 tablespoons coconut oil
• 2 large garlic cloves, pressed
• 1 1/2 tablespoons ginger, minced
• 1/2 cup mango chutney
• 1 (13 1/2 ounce) can coconut milk
• 1 1/2 cups fresh pineapple, cubed
• 2 teaspoons curry powder
• 2 teaspoons cornstarch (mixed with 1/2 cup cold water)
• 1 tablespoon coconut flakes, for garnish

1. In a saucepan over medium, heat olive oil. Add onion and red pepper and cook until soft. Add sesame and coconut oil; add chicken. Cook chicken half thru and then add garlic and ginger. When chicken is no longer pink, add chutney and stir for a couple minutes.
2. Add pineapple and coconut milk; cook for 2 minutes. Add curry and black pepper; cook for 5 minutes. Thicken sauce with cornstarch; stir well. Serve chicken curry over Rice-A-Roni Butter & Herb(R) rice and sprinkle with coconut flakes.

extra virgin olive oil, red onion, red pepper, chicken breasts, black pepper, sesame oil, coconut oil, garlic, ginger, mango, coconut milk, fresh pineapple, curry powder, cornstarch, coconut flakes

Taken from www.food.com/recipe/hawaiian-chicken-curry-536958 (may not work)