Pineapple Curry Chicken

• 2 cans (8 ounces each) unsweetened pineapple chunks, undrained
• 6 bone-in chicken breast halves, skin removed (12 ounces each)
• 1 can (15 ounces) garbanzo beans, rinsed and drained
• 1 large onion, cut into 1-inch pieces
• 1 cup julienned carrots
• 1 medium sweet red pepper, cut into strips
• 1/2 cup light coconut milk
• 2 tablespoons cornstarch
• 2 tablespoons sugar
• 3 teaspoons curry powder
• 2 garlic cloves, minced
• 2 teaspoons minced fresh gingerroot
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon lime juice
• 1/2 teaspoon crushed red pepper flakes
• Hot cooked rice
• 1/3 cup minced fresh basil
• Toasted sweetened shredded coconut, optional

1. Drain pineapple, reserving 3/4 cup juice. Place the chicken, beans, vegetables and pineapple in a 6-qt. slow cooker. In a small bowl, combine coconut milk and cornstarch until smooth. Stir in the sugar, curry powder, garlic, ginger, salt, pepper, lime juice, pepper flakes and reserved juice; pour over chicken.
2. Cover and cook on low for 6-8 hours or until chicken is tender. Serve with rice; sprinkle with basil and, if desired, coconut.

pineapple, chicken, garbanzo beans, onion, carrots, sweet red pepper, light coconut milk, cornstarch, sugar, curry powder, garlic, fresh gingerroot, salt, pepper, lime juice, red pepper, rice, fresh basil, coconut

Taken from www.tasteofhome.com/recipes/pineapple-curry-chicken/ (may not work)