Are you looking for another way to dress up the way you make chicken? Wait no more! Here's a bold yet deliciously sweet way to prepare to poultry. Recently my husband challenged me to  think outside the box when I next prepared chicken. Well, I think I far exceeded his expectations with this Pineapple Chicken recipe because he asked to have the left overs for his lunch the next day! Who knew that a sauce with coconut milk, pineapple and a thinly slice jalapeno would taste so good together? When you pour the sauce over the chicken and other vegetables, you create a wonderful pairing the whole family will love.

Prep Time

20 minutes


  • 1 1/2 pounds skinless, boneless chicken breasts, cut into pieces
  • 1/2 teaspoon salt
  • 1/2 teaspoon curry seasoning
  • 2 tablespoons olive oil
  • 1 red bell pepper, cut in strips
  • 1 pineapple, peeled, cored and cut in large chunks
  • 1 jalapeno pepper, thinly sliced
  • 3/4 cup unsweetened coconut milk
  • 1 tablespoon packed brown sugar


  1. Sprinkle chicken with salt and curry seasoning. In an extra-large skillet, heat 1 tablespoon of the olive oil over high heat. Add chicken; quickly brown chicken on all sides. Reduce heat to medium-high; cook about 12 minutes or until no longer pink (180°F). Transfer chicken to plate; cover to keep warm.
  2. For sauce, in a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add bell pepper; cook for 3 minutes. Remove bell pepper from skillet, set aside. Add pineapple; cook about 5 minutes or until browned. Add jalapeno; cook for 1 minute. Stir in coconut milk and brown sugar; heat through. Serve sauce with bell pepper over chicken.


To reduce fat and calories, use light coconut milk. Please note, the sauce won't have as much body as it does with regular coconut milk.

To stretch this meal, serve it over steamed rice.


4 servings