Pineapple Curry Chicken Recipe
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Servings: 6 servings.
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 or chickpeas, 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
