How to make it

  • Spray a covered sauté pan with a non-stick spray and quickly brown the chicken breasts on both sides.
  • Meanwhile, shake up the can of coconut milk and measure 2 tablespoons into a small bowl and add the cornstarch
  • and mix well.
  • When chicken is browned add the coconut milk, pineapple, red pepper, brown sugar and salt and pepper.
  • Stir together and bring to a low simmer.
  • Cook over medium low heat for 15 minutes.
  • Stir in the cornstarch mixture and cook until thickened.
  • Serve over the rice and top with the minced green onion if desired.

Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes