Pineapple Chicken

Ingredients:

1/4 teaspoon curry

1/4 teaspoon salt

1 1/2 pounds skinless, boneless chicken thighs

2 tablespoons olive oil, divided

1 red sweet pepper, cut in strips

1 pineapple, peeled, cored, and cut in large chunks

1 serrano pepper (or other chili pepper), thinly sliced

3/4 cup unsweetened coconut milk

1 tablespoon packed brown sugar

Directions:

Mix curry and salt and sprinkle on chicken. In 12" skillet, quickly brown chicken on both sides in 1 tablespoon hot olive oil over high heat. Reduce heat to medium-high; cook 12 minutes, until tender and no longer pink.

For sauce, in second skillet cook sweet peppers in 1 tablespoon hot olive oil over medium-high heat 3 minutes, set aside. Add pineapple; cook 5 minutes or until brown. Add serrano pepper; cook 1 minute. Stir in coconut milk and brown sugar; heat through. Serve sauce with peppers over chicken.