HAWAIIAN CHICKEN CURRY

With a delightful combination of ingredients, this tasty dish is sure to please everyone and become your family's favorites! VIDEO https://www.youtube.com/watch?v=tyEapTu1184

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1 1⁄2 tablespoons extra virgin olive oil
• 3⁄4 cup red onion, finely chopped
• 3⁄4 cup  red pepper, finely chopped
• 2  large chicken breasts, cubed into bite-size
• 1  teaspoon black pepper (to taste)
• 1  tablespoon  sesame oil
• 2  tablespoons coconut oil
• 2  large garlic cloves, pressed
• 1 1⁄2 tablespoons ginger, minced
• 1⁄2 cup mango chutney
• 1 (13 1/2ounce) can coconut milk
• 1 1⁄2 cups fresh pineapple, cubed
• 2  teaspoons curry powder
• 2  teaspoons cornstarch (mixed with 1/2 cup cold water)
• 1  tablespoon coconut flakes, for garnish

Directions

1. In a saucepan over medium, heat olive oil. Add onion and red pepper and cook until soft. Add sesame and coconut oil; add chicken. Cook chicken half thru and then add garlic and ginger. When chicken is no longer pink, add chutney and stir for a couple minutes.
2. Add pineapple and coconut milk; cook for 2 minutes. Add curry and black pepper; cook for 5 minutes. Thicken sauce with cornstarch; stir well. Serve chicken curry over Rice-A-Roni Butter & Herb® rice and sprinkle with coconut flakes.