Add some pineapple and a little more and it tastes great. Spice up your rice a little bit by serving this with it!
pounds Boneless Chicken thighs
Red Sweet Pepper, cut in strips (optional)
Pineapple, cored, peeled, and cut in large chunks or 1 large can of Pineapple, chunks
Serrano Pepper, thinly sliced (optional)
cup Unsweetened Coconut Milk
Tbsp.packed Brown Sugar
1.Rub a little olive oil all over your chicken and then sprinkle your chicken with 1/2 teaspoon salt. ON a grill or something like a George Foreman brown the chicken on both sides. Place in a skillet on medium to low heat with it covered and cook for 12 minutes, until it's tender and no longer pink.
2.For sauce, in second skillet cook sweet pepper in 1 tablespoon hot olive oil over medium-high heat 3 minutes; set aside. Add the pineapple; cook 5 minutes or until brown. Add serrano pepper; cook 1 minute. Stir in coconut milk and brown sugar; heat through. Serve sauce with peppers over chicken. Makes 4 servings. If you are a sewer go to this site - they are having a fabulous pattern sale (18 patterns for under $25) and giveaway going on right now. http://www.nap-timecreations.com/2013/02/sew-fab-e-pattern-sale-and-giveaway.html