Hawaiian Curried Chicken with Pineapple Salsa

Chicken Breast, no skin, 16 ounces, cut into 1-1.5 inch chunks
*Peanut Oil, 2 tsp
Ginger, ground, 0.5 tsp
*whole onion, raw,1 onion
Curry powder, 1 tbsp
Salt, 0.5 tsp
Granulated Sugar, 0.25 tsp
*Coconut Milk, 1 cup
*Pineapple Chunks, 2.5 cup
*Shallot, 4 tbsp
Cilantro, raw, 4 tbsp

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 and rounded 1/3 cup salsa.

Serving Size: 4 servings (0.75 cups chicken + 1/3 cup salsa)

Number of Servings: 4

Recipe submitted by SparkPeople user HAYLEYDITTUS.