Pineapple Curry Chicken




Yield 4 Servings


8 chicken tenders

1 red bell pepper

1 orange bell pepper

8 broccoli florets

1/2 red onion

1 8oz can pineapple chunks

1 13 oz can coconut milk

1T brown sugar

1t curry powder

2t ground chili paste

1t salt

1T corn starch


Season your chicken tenders with Lemon Pepper and saute in a bit of oil until just cooked through, about 10 minutes. Remove from the pan and set aside. While the chicken is cooking cut  your peppers and onion in 1/4" strips. You may need to add a bit more oil to the pan, then add the peppers, onion and broccoli. Saute for about 5 minutes. You don't want to over cook your veggies, you want them to still have a bit of crunch to them and they will cook some more while  you finish this up. After 5 minutes add the can of pineapple (juice and all) to the skillet. In a measuring cup add 1T corn starch to the coconut milk and stir well then add to the pan along with the brown sugar, salt and chili paste. Return the chicken to the pan and heat through while the sauce thickens up. Serve over rice.


I cooked my rice in chicken broth and and added 1/4 cup of bakers coconut to it while it was cooking. This gave it great flavor and a nice added crunch. I used brown rice and it takes about an hour to cook, but for a busy week night you could always use Minute Rice.

Recipe by Marie Cooks at