Pineapple Coconut Chicken Curry

This vibrant Pineapple Coconut Chicken Curry beautifully marries the sweetness of pineapple with the savory depth of coconut milk and aromatic spices. The tender chicken absorbs the rich flavors while the pineapple adds a refreshing twist, making it a delightful dish that balances tradition with a creative flair. It's gluten-free and perfect for a comforting dinner.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup fresh pineapple, diced
• 1 can (13.5 oz) coconut milk
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 tablespoons red curry paste
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon vegetable oil
• 1 bell pepper, sliced
• 1 cup spinach leaves
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. Heat vegetable oil in a large skillet over medium heat. Add the onions and sauté until translucent, about 5 minutes.
2. Stir in the garlic and ginger, cooking for another minute until fragrant.
3. Add the chicken pieces to the skillet, cooking until browned on all sides, about 5-7 minutes.
4. Stir in the red curry paste, soy sauce, and brown sugar, mixing well to coat the chicken.
5. Pour in the coconut milk and bring the mixture to a gentle simmer. Cook for 10 minutes, allowing the flavors to meld.
6. Add the diced pineapple and bell pepper, cooking for an additional 5 minutes until the vegetables are tender.
7. Stir in the spinach leaves and cook until wilted, about 2 minutes. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro and lime wedges on the side.