Recipe by Chef Mitch Vanagten
INGREDIENTS
1 20 oz. Can Dole® Pineapple Chunks drained (save juice, see chef tips at end of recipe for no waste ways to re-use pineapple juice )
1 Pound Chicken Breasts (cut into cubes)
1 Tbsp Soy Sauce (low sodium)
2 Tbsp McKormick Curry Powder
2 Tbsp Brown Sugar
1/2 Green Pepper (julienne)
1/2 Red Pepper (julienne)
1/2 Tbsp Ginger (chopped)
1/2 Tbsp Garlic (chopped)
1 Peeled Carrot (sliced into thin coins)
1 Onion (medium dice)
1/2 Cup Frozen Peas
1 Cup Coconut Milk
1/2 Cup Chicken Broth or Water
2 Tbsp Vegetable Oil
Salt and Pepper to Taste
DIRECTIONS
Place a medium soup pot over a medium-low heat.
Sauté the medium diced onion in the vegetable oil for 3 minutes, add chopped ginger and garlic and cook for another 2 minutes. Add the chicken and cook all together for another 5 minutes, then add curry powder.
Add the coconut milk, chicken broth or water, and sliced carrots and let simmer for 15 minutes.
Add soy sauce and brown sugar.
Add bell peppers and bring mixture to a boil.
Add peas and pineapple, mix in and let simmer for 5 minutes. Add salt and pepper to taste.
Serve and Enjoy!
Prep: 15 mins Cook: 30 mins 4 Servings
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