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Photo of Hawaiian curried chicken with pineapple salsa by WW

Hawaiian curried chicken with pineapple salsa

2
Points®
Total Time
57 min
Prep
15 min
Cook
42 min
Serves
6
Difficulty
Easy
Take a culinary trip to the islands with this dish that combines tropical ingredients with a hint of Indian flavors. With easy preparation methods and only 15 minutes of prep time, it’s the type of weeknight recipe that can provide a refreshing breather from your traditional dinner routine. When selecting fresh ginger, look for pieces with smooth and firm skin. Use a vegetable peeler or a spoon, with the convex portion of the bowl facing toward you, to peel the ginger. If you’d prefer more heat, use hot curry powder and sauté a fresh chopped chili pepper with the ginger or incorporate into the salsa.

Ingredients

Cooking spray

3 spray(s)

Peanut oil

2 tsp

Fresh ginger

2 tsp, finely minced

Onion

1 large, chopped

Curry powder

1 Tbsp, mild-variety recommended

Sea salt

½ tsp

Sugar

⅛ tsp

Uncooked skinless boneless chicken breast

1 pound(s), cut into 1- to 1 1/2-in chunks

Canned unsweetened light coconut milk

1 cup(s)

Pineapple

2½ cup(s), diced

Shallot

¼ cup(s), chopped, minced

Cilantro

¼ cup(s), fresh, minced

Unsweetened shredded coconut

¼ Tbsp, toasted

Instructions

  1. 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.
  2. 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.
  3. Meanwhile, to make salsa, combine pineapple, shallots and cilantro; toss well to coat
  4. 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.

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