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Suggest a better description1. Sprinkle the chicken with a mixture of the salt & curry seasoning.
2. In a 12 inch skillet, quickly brown the chicken on both sides in the hot olive oil, over high heat. Reduce the heat to medium-high. Cook for 12 minutes, until the chicken is tender & is no longer pink.
3. For the sauce: In a second skillet, cook the red sweet pepper in the other 1 tablespoon of hot olive oil for 3 minutes, over medium-high heat. Set the red sweet pepper aside.
4. Add the pineapple to the sauce skillet & cook for 5 minutes, until it is browned. Add the serrano pepper & cook for 1 minute. Stir in the coconut milk & brown sugar. Heat through.
5. Serve the sauce with the peppers over the chicken.
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Serving Size: 1 Serving (477g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 435 | ||
Calories from Fat: 145 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.1g | 21 % | |
Saturated Fat 9.7g | 49 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 141.2mg | 43 % | |
Sodium 157.3mg | 5 % | |
Potassium 809.4mg | 21 % | |
Total Carbohydrate 39.5g | 12 % | |
Dietary Fiber 3.9g | 15 % | |
Sugars, other 35.7g | ||
Protein 35.8g | 51 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 435
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