Pineapple with Curried Chicken

• 1 large pineapple, quartered with leaf end intact
• 2 Tbs. vegetable oil
• 1 onion, diced
• 1 6-oz. pkg. soy chicken strips
• 1 red pepper, seeded and diced
• 1 Tbs. curry powder, or to taste
• 1/4 cup vegetable stock or low-fat coconut milk
• Salt and freshly ground black pepper
• 4 Tbs. dried peanuts for garnish
• 4 Tbs. cilantro leaves for garnish
• Sprinkle of shredded coconut for garnish

1. Slice central core and all fruit from each pineapple quarter, taking care not to cut through shell or to disturb leaves on stem end of each quarter.
2. Discard core and two hollowed-out pineapple quarters, and cut pineapple chunks into cubes.
3. Set aside.
4. Heat vegetable oil in large skillet over medium heat.
5. Saute onion 3 to 4 minutes, and add chicken strips and diced red pepper.
6. Saute 3 to 4 minutes more.
7. Stir in curry powder, and add stock, stirring to combine well.
8. Season with salt and pepper, and remove from heat.
9. Arrange pineapple quarters on individual serving plates, and scoop equal portions of curry mixture into each shell.
10. Garnish with peanuts, cilantro leaves and shredded coconut.
11. Wine Suggestions
12. Some curries are more herbal than otherssome are spicier, some more aromatic, and some are fruity-savory.
13. The good news for wine lovers is that you have many options.
14. For this dish, try the wines in the Hunter Valley Reserve line from Australian producer Lindemans.
15. For white, try their Reserve Bin Chardonnay and for red, taste their Reserve Steven Vineyard Shiraz.

pineapple, vegetable oil, onion, soy chicken, red pepper, curry powder, vegetable stock, salt, peanuts, cilantro, coconut

Taken from www.vegetariantimes.com/recipe/pineapple-with-curried-chicken/ (may not work)