Ingredients
2 cans (8 ounces each) unsweetened pineapple chunks, undrained6 bone-in chicken breast halves, skin removed (12 ounces each)1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained1 large onion, cut into 1-inch pieces1 cup julienned carrots1 medium sweet red pepper, cut into strips1/2 cup light coconut milk2 tablespoons cornstarch2 tablespoons sugar3 teaspoons curry powder2 garlic cloves, minced2 teaspoons minced fresh gingerroot1 teaspoon salt1 teaspoon pepper1 teaspoon lime juice1/2 teaspoon crushed red pepper flakesHot cooked rice1/3 cup minced fresh basilToasted sweetened shredded coconut, optional
Preparation
Drain pineapple, reserving 3/4 cup juice. Place the chicken, beans, vegetables and pineapple in a 6-qt. slow cooker. In a small bowl, combine coconut milk and cornstarch until smooth. Stir in the sugar, curry powder, garlic, ginger, salt, pepper, lime juice, pepper flakes and reserved juice; pour over chicken.
Cover and cook on low for until chicken is tender, 6-8 hours. Serve with rice; sprinkle with basil and, if desired, coconut.
