Tuesday, January 24, 2012

Hawaiian Curried Chicken with Pineapple Salsa

Last night was another first; I made curry for the first time!  I LOVE curry, so I was excited to make my own.  I adapted the recipe from Weight Watchers-- I added celery because it's fresh and awesome, and I didn't want it to go bad.  We also tried a cilantro base instead of fresh cilantro.  It was surprisingly good-- made by Goya and $2.08 for the jar.  It's a great substitute since I'm so bad about using fresh produce before it spoils.

Hawaiian Curried Chicken with Pineapple Salsa



  • Coat a large skillet with cooking spray; set over medium heat. Add oil; heat until oil starts to shimmer. Add ginger, celery, and onions; sauté until onions turn translucent and start to caramelize, about 5 to 7 minutes. Add curry powder, salt and sugar; cook, stirring, until curry becomes fragrant, about 1 minute.

  • Push vegetables to side of skillet and sauté chicken until lightly browned, about 1 to 2 minutes. Add coconut milk and reduce heat to low; simmer, partially covered, stirring occasionally, until chicken is done, about 20 to 30 minutes. 

  • Meanwhile, to make salsa, combine pineapple, shallots and cilantro; toss well to coat.

  • To serve, top chicken with salsa and sprinkle with coconut; sprinkle with salt if desired.  Serve over brown rice.

  • Yields about 3/4 cup chicken and 1/3 cup salsa per serving.  5 points per serving (I think that the serving sizes are too small, so I always round up the points).  

The only problem is that over 24 hours later, my kitchen and house still smells like curry.  I guess it's a small price to pay for a delicious meal :)


  1. Just wanted to let you know that I'm reading (and enjoying) your blog! And, also, that we should start a support group for people who are terrible at using fresh produce. I'm great at buying it, and, unfortunately, composting the extras. Justin said we run a half-way house for vegetables...and my dad calls all the composted vegetables "expensive dirt."

  2. I found your site because I was searching for a photo of Hawaiian Curried Chicken to put with my Weight Watchers recipe. Imagine my surprise to find you had the exact same recipe! And I add celery, too. I don't mind if my cilantro goes bad, it costs so little. But if it bothers you, you can chop/grind it and freeze it in small ice cube trays, then pop them out and bag them in the freezer. What I always seem to waste is eggplant. I have good intentions, but if it gets a little old, it is bitter.

    1. Thanks for the cilantro tip! Hope you keep coming back to the blog :)