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Pineapple Curry Chicken

TOTAL TIME: Prep: 25 min. Cook: 6 hours YIELD: 6 servings.
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

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

  • 1. 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.
  • 2. 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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