Chicken pineapple curry with rice

Ingredients

• Chicken breast

  Broilers or fryers, meat and skin, raw

  125g

• Pineapple

  Raw, all varieties

  150g

• Cream

  Light, Fresh - Lehigh Valley Dairy Farms

  75g

• Cream cheese

  1 tbsp or 15g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Garlic

  Raw

  2 clove or 6g

• Honey

  10g

• Curry powder

  Spices

  10g

• Chicken broth

  Soup, canned, less/reduced sodium

  10g

• Rice

  Long Grain & Wild, with Herb Seasoning - Wegmans

  125g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Chili powder

  Spices

  1 tsp or 3g

Directions

1. Cook rice
2. dice the shallot, garlic and pineapple, save the pineapple water
3. wash and dice chicken breast, stir fry in pan with oil
4. when chicken is cooked, add honey, shallot, garlic, curry and pineapple
5. add cream, cream cheese, chicken broth, pineapple water, salt, pepper chili powder
6. serve with rice

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