Hawaiian Curried Chicken with Pineapple Salsa

This was so fantastic I had to post it.

• 3 sprays cooking spray
• 2 tsp peanut oil (we used olive oil)
• 2 tsp ginger root, finely minced
• 1 large onion, chopped
• 1 Tbsp curry powder
• 1/2 tsp sea salt (we used kosher)
• 1/8 tsp sugar
• 1 pound boneless, skinless chicken breast, cut into 1/2 inch pieces
• 1 cup light coconut milk
• 2 1/2 cups pineapple, diced (we used fresh)
• 1/4 cup shallots, minced
• 1/4 cup cilantro, fresh, minced
• 1/4 cup shredded coconut meat, toasted (we used shredded in bag and toasted in oven)

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

Unfortunately I don't have the nutritional info on this, but for my WW friends, it's 5 points.  At first, I was a little out of my comfort zone in wanting to try this, but it was so worth the plunge!  We had it with some Uncle Ben's rice pilaf and it made a great meal.  I saw one suggestion to use the salsa on a hot dog.  May have to try that one.  Enjoy!