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Dinner & A Movie - Pineapple Chicken Curry

Updated: December 19, 2012

Pineapple Chicken Curry

Number of Servings: 6

Ingredients

Onions, diced, 3 medium

Ginger paste, 1 Tbsp

Minced garlic, 3 cloves

20 oz can pineapple chunks, juice removed

Chicken Thighs, 2 lbs (approximately 6 thighs)

Chili powder, 1 tbsp

Curry powder, 1 tbsp

3 Roma tomatoes, diced

1 can light coconut milk, 13.66 oz

Honey, 1 tbsp

Salt, 1.5 tsp

Directions

1) Cut chicken in to chunks.

2) Saut onions, ginger paste, garlic, pineapple chunks and chicken on high in a large skillet or wok until chicken browned. Be sure to continuously toss the mixture as you are sauting without oil, so it will burn easily.

4) Add chili and curry and continue to saut until spices are well mixed.

5) Add diced tomatoes, coconut milk, honey and salt.

6) Bring to boil, reduce to simmer and simmer for 20 min. or so or until reduced slightly.

7) Serve over rice

Nutritional Info

Servings Per Recipe: 6

Calories: 328.1

Total Fat: 9.1 g

Cholesterol: 125.5 mg

Sodium: 747.2 mg

Total Carbs: 29.8 g

Dietary Fiber: 3.0 g

Protein: 32.3 g

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