Curry has a moderate to strong flavor, so add it early in the cooking process for good balance with pineapple, coconut and ginger. —Robin Haas, Cranston, Rhode Island
Pineapple Curry Chicken
Pineapple Curry Chicken
Prep Time
25 min
Cook Time
6 hours
Yield
6 servings
Ingredients
- 2 cans (8 ounces each) unsweetened pineapple chunks, undrained
- 6 bone-in chicken breast halves, skin removed (12 ounces each)
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 1 large onion, cut into 1-inch pieces
- 1 cup julienned carrots
- 1 medium sweet red pepper, cut into strips
- 1/2 cup light coconut milk
- 2 tablespoons cornstarch
- 2 tablespoons sugar
- 3 teaspoons curry powder
- 2 garlic cloves, minced
- 2 teaspoons minced fresh gingerroot
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon lime juice
- 1/2 teaspoon crushed red pepper flakes
- Hot cooked rice
- 1/3 cup minced fresh basil
- Toasted sweetened shredded coconut, optional
Directions
- Drain pineapple, reserving 3/4 cup juice. Place the chicken, beans, vegetables and pineapple in a 6-qt. slow cooker. In a small bowl, combine coconut milk and cornstarch until smooth. Stir in the sugar, curry powder, garlic, ginger, salt, pepper, lime juice, pepper flakes and reserved juice; pour over chicken.
- Cover and cook on low for until chicken is tender, 6-8 hours. Serve with rice; sprinkle with basil and, if desired, coconut.
Nutrition Facts
1 serving (calculated without rice and coconut): 470 calories, 9g fat (3g saturated fat), 152mg cholesterol, 641mg sodium, 34g carbohydrate (17g sugars, 5g fiber), 59g protein.
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