Hawaiian Curried Chicken with Pineapple Salsa

Ingredients:

• Cooking Spray
• 2 tsp peanut oil
• 2 tsp minced ginger
• 1 large onion, chopped
• 1 tbsp curry powder
• 1/2 tsp salt
• 1/8 tsp granulated sugar
• 1 lb. bonelesss, skinless chicken breast, cut into 1-inch chunks
• 1 cup light coconut milk
• 2 1/2 cups pineapple, diced
• 1/4 cup shallots, minced
• 1/4 cup fresh cilantro, minced
• 1/4 cup shredded coconut, toasted

Makes 6 Servings

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.

WW POINTS VALUE: 5 pts.

Note: This recipe appears on www.weightwatchers.com. This dish is the perfect weekend dish that is full of tropical flavor, heat and very filling. The ginger and curry give this dish heat and the pineapple and coconut give the dish an authentic tropical flare. This dish takes a while to make but it's worth making. I enjoyed this dish and would make it again. If you want to add more heat to this dish, use a curry with more flair.