Thai Chicken Saute - cooking recipe

Ingredients

2 boneless, skinless chicken breasts
1/8 c. vegetable or olive oil
1/4 c. 100% coconut milk
2 Tbsp. curry powder
2 Tbsp. honey
1 tsp. cumin
1 tsp. coriander
2 tsp. garlic powder or flakes
1 1/2 Tbsp. fish sauce

Preparation

Luau Style:
Take one large pineapple and cut 1 1/2-inch slices from top and bottom of an unpeeled fruit.
Save these pieces.
Use a long, skinny knife to cut around the fruit, 1/2-inch inside the rind.
Loosen fruit at top and bottom and push it out of the rind in one piece.
Cut peeled pineapple into 6 or 8 wedge-shaped pieces.
Reassemble pieces and refill shell. Replace top and bottom pieces.
Serve by removing pineapple top and taking out sections with fork or fingers.