Steve still can’t figure out why I liked this dish, but I still refuse to eat pineapple on pizza. It makes complete sense to me.
Pineapple + tomato sauce = blech
Pineapple + coconut milk + chicken = mmm
adapted from BHG.com
2 T oil, divided
2 boneless, skinless chicken breasts, cut into fat strips
1/2 tsp curry powder
1/2 tsp salt
1/4 c water
1 red bell pepper, cut into strips
2 c fresh pineapple chunks
1 serrano pepper, seeded and thinly sliced (If you wish to singe your tastebuds off, then by all means, leave the seeds in.)
1 c unsweetened coconut milk
1 T packed brown sugar
Sprinkle chicken with curry and salt. Heat 1 T oil in a skillet (preferably not non-stick) at med-high heat and add chicken. Brown on both sides and continue to cook until almost done. Remove from pan and keep warm.
Add remaining oil to pan and add bell peppers. Cook for 3-4 minutes. Add water to pan. Add pineapple; cook 5 minutes or until it begins to brown. Add serrano pepper, coconut milk, and brown sugar. Cook for a minute or so to heat through, then add chicken back to skillet. Simmer on low for 2-3 minutes, then serve over hot rice.
1. If you’re interested in using coconut milk (or any other Asian ingredients like rice noodles) more frequently, I would suggest finding an Asian market. You’ll pay about half as much for a can as you would in a regular grocery store.
2. I wasn’t sure how to categorize this. Since it has coconut milk in it, I thought it might belong to the Thai section. If anyone would like to correct me on this, I would be happy to oblige.