Chicken Cooked in Red Curry with Pineapple

1/2 ea pineapple
2 oz snow peas, trimmed
1 1/4 lb chicken breast, boneless, cut into thin strips
1 tbsp fresh gingerroot, minced
1/4 tsp salt
1 tsp garlic clove, minced
1/4 tsp freshly ground black pepper
1 cup coconut milk
1 tbsp safflower oil
2 oz bean sprouts
1 ea red bell pepper, seeded, cut into thin strips
1/2 cup cilantro, coarsely chopped
1 tbsp Red Curry Paste

1. Using a sharp knife, cut away pineapple tops and remove outer skin. Cut pineapple lengthwise into quarters. Cut away the core. Cut cored pineapple into 1-inch chunks. 2. Season chicken pieces with salt and pepper. Heat half of the oil in a wok over high heat until it smokes. Add chicken to wok or large saute pan and cook until lightly golden on all sides, about 4 minutes. Technique: Stir-Fry. Transfer chicken to a warm plate. If your wok or saute pan is small, do this step in two batches to ensure even cooking. 3. Heat remaining oil in wok or pan over high heat until it starts to smoke. Add pineapple and red pepper. Stir-fry until pineapple is slightly tinged on the edges, about 5 minutes. Add curry paste, snow peas, ginger, and garlic. Continue to cook about 1 minute while stirring constantly to fully incorporate chili paste. 4. Add coconut milk to stir-fry mixture. Bring to a simmer. Return browned chicken. Continue to simmer until the sauce is slightly thickened, the peas are tender, and the chicken is heated through, about 2 minutes. (Add some water if sauce becomes too thick.) 5.. Spoon chicken curry into small bowls over steamed rice; garnish with bean sprouts and cilantro.

Weight Watchers Points: not yet calculated please check back soon!