Coconut Curry Chicken with Pineapple

  • Yield: 4 servings


Cooking Oil Spray
4-- Boneless, Skinless Chicken Breast Cut in 1" Strips
2tablespoons Olive Oil
1cup Chopped Onion
1tablespoon Minced Garlic
2cups Coconut Milk
1large Can Crushed Pineapple
2tablespoons Curry Powder
-- Salt & Pepper to Taste
4cups Cooked Rice
1cup Italian Bread Crumbs


Preheat oven to 375 degrees.

Spray a 9 x 13" baking dish with cooking oil spray, set aside.

In a large skillet add the olive oil and saute the onions and garlic until tender, but not brown. Add the chicken strips and brown lightly. Add the coconut milk, pineapple, and curry powder, let simmer for 10 minutes. Check for flavor, add salt and pepper if desired. Fold in cooked rice.

Pour mixture into the prepared baking dish. Sprinkle the bread crumbs.

Bake in the preheated oven for 35 minutes.

Serves 4