Pineapple Chicken

Ingredients:
1 1/2 lb skinless, boneless chicken thighs
1/2 tsp. curry powder
1/2 tsp. salt
2 Tbs olive oil, divided
1 sweat red pepper, cut in strips
1 pineapple, peeled, cored, cut in large chunks (or 1 can of pineapple chunks, drained)
1 Serrano pepper, thinly sliced
3/4 cup Unsweetened Coconut Milk
1 Tbs brown sugar, packed

Preparation:
1. Sprinkle chicken with 1/2 tsp salt, and curry powder. In s skillet, quickly brown chicken on both sides in 1 Tbs Olive Oil over high heat. reduce heat to medium-high; cook 12 minutes, until tender and no longer pink.
2. For sauce: in a second skillet cook sweet paper in 1 Tbs olive oil over medium-high heat or until brown, Add serrano pepper and pineapple, cook 1 minute. Stir in coconut milk and brown sugar, heat through. Serve sauce with peppers over chicken. Serves 4. Good with white or brown rice, and a tossed salad with Paul Newman's ginger Sesame Dressing.

Sister Duke