Pineapple Chicken


  • chicken for two cut in small pieces
  • 1/4 tsp curry powder
  • 1/2 red pepper in strips
  • 1 small can pineapple in chunks
  • 1/2 serrano pepper, thinly sliced
  • 3/8 cup unsweetened coconut milk


  1. Sprinkle chicken with 1/2 teaspoon salt and curry seasoning.
  2. In skillet brown chicken in 1 T olive oil over high heat.
  3. Reduce heat to medium-high and complete cooking.
  4. In second skillet cook sweet pepper in 1 T olive oil over medium-high heat 3 minutes; set aside.
  5. Add pineapple; cook 5 minutes or until brown. Add serrano pepper; cook 1 minute.
  6. Stir in coconut milk; heat through. Serve sauce with peppers over chicken.


  • Modified from Better Homes and Gardens
© Lisa Miner 2017