Pineapple Coconut Chicken

by Katie of:

5 boneless, skinless chicken thighs
1 T. curry powder plus 1 t. for sauce
2 T. olive oil, divided
1 red pepper, sliced into strips then cut strips in thirds
1 whole pineapple, cut into small wedges or chunks
1 jalapeño pepper, stemmed, de-seeded and de-veined, minced
1 (13.5 oz) can light coconut milk
1 T. brown sugar
1 T. fish sauce (if not available, add 1/4 t. salt)
garnish with chopped basil and chives (optional)

Skillet #1 - Chop chicken things into bit size pieces.  Sprinkle 1 T. curry powder over top of all chicken, and massage into chicken with hands.  Heat 1 T. olive oil in skillet (medium heat) and add chicken, stirring frequently, about 7-10 minutes until chicken is nicely browned and done.

Skillet #2 -Heat 1 T. olive oil in skillet over medium-high heat.  Add red pepper and pineapple and stir fry until pineapple begins to brown and carmelize 5-7 minutes.  Add in jalepeno, cook one minute.  Add in coconut milk, fish sauce and curry powder.  Dump Skillet #1 (the chicken) into Skillet #2.  Mix and simmer one minute.  Serve over brown or white rice.