Hawaiian Curried Chicken with Pineapple Salsa

• 3 spray(s) cooking spray
• 2 tsp Peanut Oil
• 2 tsp Ginger Root, finely minced
• 1 large onion, chopped
• 1 tbsp curry powder, mild variety
• 1/2 tsp Hawaiian Sea Salt
• 1/8 tsp sugar
• 1 lb boneless skinless chicken breast, cut into 1" chunks
• 1 cup light coconut milk
• 2 1/2 cups diced pineapple
• 1/4 cup shallots, diced
• 1/4 cup cilantro
• 1/4 cup shredded coconut, toasted

1. Coat a large skillet with cooking spray; set over medium heat. Add oil; heat until oil starts to shimmer. Add ginger and onions; sauté until onions turn translucent and start to caramelize, about 5 to 7 minutes. Add curry powder, salt and sugar; cook, stirring, until curry becomes fragrant, about 1 minute.
2. Push vegetables to side of skillet and sauté chicken until lightly browned, about 1 to 2 minutes. Add coconut milk and reduce heat to low; simmer, partially covered, stirring occasionally, until chicken is done, about 20 to 30 minutes.
3. Meanwhile, to make salsa, combine pineapple, shallots and cilantro; toss well to coat
4. To serve, top chicken with salsa and sprinkle with coconut; sprinkle with salt if desired. Yields about 3/4 cup chicken, rounded 1/3 cup salsa and 2 teaspoons coconut per serving.

POINTS PLUS = 5 Points