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