Juicy pineapple tempers the spice of this curry-flavored chicken dish. Sweet peppers and Jalapeños make a pretty garnish.

• 1½ pound skinless, boneless chicken thighs
• ½ teaspoon curry seasoning blend
• 1 red sweet pepper, cut in strips
• 1 pineapple, peeled, cored, cut in large chunks
• 1 serrano pepper, thinly sliced
• ¾ cup unsweetened coconut milk
• 1 Tablespoon packed brown sugar

1. Sprinkle chicken with ½ teaspoon salt and curry seasoning. In 12-inch skillet quickly brown chicken on both sides in 1 tablespoon hot olive oil over high heat. Reduce heat to medium-high; cook 12 minutes, until 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 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.