Curry has a moderate to strong flavor, so add it early in the cooking process for good balance with pineapple, coconut and ginger.

Ingredients

• 2 cans (8 ounces each) unsweetened pineapple chunks, undrained
• 6 bone-in chicken breast halves, skin removed (12 ounces each)
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1 large onion, cut into 1-inch pieces
• 1 cup julienned carrots
• 1 medium sweet red pepper, cut into strips
• 1/2 cup light coconut milk
• 2 tablespoons cornstarch
• 2 tablespoons sugar
• 3 teaspoons curry powder
• 2 garlic cloves, minced
• 2 teaspoons minced fresh gingerroot
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon lime juice
• 1/2 teaspoon crushed red pepper flakes
• hot cooked rice
• 1/3 cup minced fresh basil
• toasted sweetened shredded coconut, optional

Directions

1. 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.
2. Cover and cook on low for until chicken is tender, 6-8 hours. Serve with rice; sprinkle with basil and, if desired, coconut.