Pineapple Chicken

• 1 12 lbs chicken thighs, skinless, boneless
• 12 teaspoon curry powder
• 1 sweet red pepper, cut in strips
• 1 pineapple, peeled & cored, cut in large chunks
• 1 serrano pepper, thinly sliced
• 34 cup unsweetened coconut milk
• 1 tablespoon brown sugar, packed

1. Sprinkle chicken with 1/2 teaspoon salt and curry seasoning.
2. In 12-inch skillet quickly brown chicken on both sides in 1 tablespoon hot olive oil over high heat.
3. Reduce heat to medium-high; cook 12 minutes, until tender and no longer pink.
4. For sauce, in second skillet cook sweet pepper in 1 tablespoon hot olive oil over medium-high heat 3 minutes; set aside.
5. Add pineapple; cook 5 minutes or until brown.
6. Add Serrano pepper; cook 1 minute.
7. Stir in coconut milk and brown sugar; heat through.
8. Serve sauce with peppers over chicken.

chicken, curry powder, sweet red pepper, pineapple, serrano pepper, unsweetened coconut milk, brown sugar

Taken from www.food.com/recipe/pineapple-chicken-501367 (may not work)