Dinner

Coconut Curry Pineapple Chicken is for Dinner.

Coconut Curry Pineapple Chicken takes 5 minutes to prepare.

Coconut Curry Pineapple Chicken takes 30 minutes to cook.

Coconut Curry Pineapple Chicken makes 4 servings.

The ingredients for Coconut Curry Pineapple Chicken are:

1 tsp Olive Oil
1 boneless skinless chicken breast
1/2 cup chopped onion
2 green bell peppers; seeded and chopped
1 (20oz) can Dole Pineapple Chunks; drained
1 Tbsp panang curry paste (A Taste Of Thai *pouch)
1 can Lite Coconut Milk (A Taste of Thai)

Here is how you make Coconut Curry Pineapple Chicken:

1. Place chicken breasts in baking dish and bake uncovered in oven at 425 for 15-20 minutes or until cooked through.2. In a covered skillet, heat oil and add onions and peppers; saute until soft, then add drained pineapple, cover and set aside.3. In a saucepan, mix 2 Tbsp curry paste with the coconut milk; whisk & follow directions on back of paste package. If this is finished before the chicken is done cooking, mix together with veggie/pineapple mixture and set aside [spiciness will increase the longer it's sitting over heat].4. When chicken is done, cut into bite-size pieces and mix in with veggies, pineapple and sauce.Serve over rice (not in nutritional states) in soup bowls and enjoy![Note: I like to double the recipe so I don't waste any of the paste, and just reheat for an even easier dinner again later in the week]Number of Servings: 4Recipe submitted by SparkPeople user KINI08.

The nutritional information for Coconut Curry Pineapple Chicken is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 216.2

• Total Fat: 7.0 g
• Cholesterol: 34.2 mg
• Sodium: 142.5 mg
• Total Carbs: 24.4 g
• Dietary Fiber: 2.0 g
• Protein: 15.6 g