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

Ingredients

	Cooking spray
	2 tsp peanut oil
	2 tsp ginger root, finely minced
	1 large uncooked onion, chopped
	1 Tbsp curry powder, mild-variety recommended (For loving curry, I don't do spice well,)
	1/2 tsp salt
	1/8 tsp sugar
	1 pound uncooked boneless skinless chicken breast(s), cut into 1- to 1 1/2-in chunks
	1 cup light coconut milk
	2 1/2 cup pineapple, diced (I bought a can of diced pineapple, but I wish they were smaller.  I think I will do chunks or cut up the rings next time).
	1/4 cup uncooked shallot(s), minced
	1/4 cup cilantro, fresh, minced
	2 ribs celery, chopped Cook 1/4 cup brown rice, according to package instructions, per people/serving.

Instructions

• 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.
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• 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. 
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• Meanwhile, to make salsa, combine pineapple, shallots and cilantro; toss well to coat.
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• To serve, top chicken with salsa and sprinkle with coconut; sprinkle with salt if desired.  Serve over brown rice.
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• 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 :)