Pineapple Curry Chicken

Name: Pineapple Curry Chicken
Ingredients: 2 cans (8 ounces each) unsweetened pineapple chunks, undrained; 6 bone-in chicken breast halves, skin removed (12 ounces each); 1 can (15 ounces) garbanzo beans, rinsed and drained; 1 large onion, cut into 1-inch pieces; 1 cup julienned carrots; 1 medium sweet red pepper, cut into strips; 1/2 cup light coconut milk; 2 tablespoons cornstarch; 2 tablespoons sugar; 3 teaspoons curry powder; 2 garlic cloves, minced; 2 teaspoons minced fresh gingerroot; 1 teaspoon salt; 1 teaspoon pepper; 1 teaspoon lime juice; 1/2 teaspoon crushed red pepper flakes; Hot cooked rice; 1/3 cup minced fresh basil; Toasted sweetened shredded coconut, optional

19 ingredients

2 steps

Ingredients

2 cans (8 ounces each) unsweetened pineapple chunks, undrained
6 bone-in chicken breast halves, skin removed (12 ounces each)
1 can (15 ounces) garbanzo beans, rinsed and drained
1 large onion, cut into 1-inch pieces
1 cup julienned carrots
1 medium sweet red pepper, cut into strips
1/2 cup light coconut milk
2 tablespoons cornstarch
2 tablespoons sugar
3 teaspoons curry powder
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
1 teaspoon salt
1 teaspoon pepper
1 teaspoon lime juice
1/2 teaspoon crushed red pepper flakes
Hot cooked rice
1/3 cup minced fresh basil
Toasted sweetened shredded coconut, optional

Directions

1

Drain pineapple, reserving 3/4 cup juice. Place the chicken, beans, vegetables and pineapple in a 6-qt. slow cooker. In a small bowl, combine coconut milk and cornstarch until smooth. Stir in the sugar, curry powder, garlic, ginger, salt, pepper, lime juice, pepper flakes and reserved juice; pour over chicken.
2

Cover and cook on low for 6-8 hours or until chicken is tender. Serve with rice; sprinkle with basil and, if desired, coconut.