Pineapple and Chicken Curry

This is a wonderful sauce of pineapple, apple, onion, curry, and bacon that mixes together to make the most flavorful sauce for chicken on rice.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 294 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 1 onion, chopped
• salt to taste
• 1 ½ cups chicken broth
• 1 ½ tablespoons curry powder
• 2 tablespoons tomato puree
• 1 (8 ounce) can crushed pineapple, drained and juice reserved
• 6 slices bacon, sliced into small strips
• 1 tart apple, chopped
• 1 (8 ounce) can pineapple rings, drained and juice reserved
• 5 skinless, boneless chicken breast halves - pounded to about 3/4-inch thickness

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Heat a large skillet over medium-high heat. Saute bacon, onion, and apple in hot skillet until onion is slightly softened, about 5 minutes.

Step 3

Stir chicken broth, reserved pineapple juices, tomato puree, flour, and curry powder into bacon mixture; bring to a simmer, reduce heat to medium-low, and cook, stirring often, until flavors blend and sauce thickens, about 10 minutes. Remove skillet from heat; stir crushed pineapple and salt into curry sauce.

Step 4

Place chicken in a single layer in a glass baking dish. Pour curry sauce over the chicken.

Step 5

Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish with pineapple rings.