Hawaiian curried chicken with pineapple salsa
2 tsp, finely minced
1 large, chopped
1 Tbsp, mild-variety recommended
Uncooked boneless skinless chicken breast(s)
1 pound(s), cut into 1- to 1 1/2-in chunks
Light unsweetened coconut milk
2½ cup(s), diced
¼ cup(s), minced
¼ cup(s), fresh, minced
Shredded coconut meat
¼ Tbsp, toasted
- Coat a large skillet with cooking spray; set over medium heat. Add oil; heat until oil starts to shimmer. Add ginger and onions; sauté until onions turn translucent and start to caramelize, about 5 to 7 minutes. Add curry powder, salt and sugar; cook, stirring, until curry becomes fragrant, about 1 minute.
- Push vegetables to side of skillet and sauté chicken until lightly browned, about 1 to 2 minutes. Add coconut milk and reduce heat to low; simmer, partially covered, stirring occasionally, until chicken is done, about 20 to 30 minutes.
- Meanwhile, to make salsa, combine pineapple, shallots and cilantro; toss well to coat
- To serve, top chicken with salsa and sprinkle with coconut; sprinkle with salt if desired. Yields about 3/4 cup chicken, rounded 1/3 cup salsa and 2 teaspoons coconut per serving.