Caribbean Chicken & Pineapple Rice

Caribbean Chicken & Pineapple Rice
The Flavor Of The Tropics At Your Dinner Table!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 1 hour

Ingredients
4 boneless/skinless chicken thighs, cubed
1 cup spicy sausage, (Andouille, Chorizo) diced
1 1/4 cups fresh pineapples, cubed
1 cup canned Pigeon peas, rinsed & drained
1 cup onion, diced
1/2 cup green pepper, diced
1/2 cup red pepper, diced
1 cup butternut squash or yam, diced
2 cloves garlic, crushed
1 14oz. can stewed tomatoes
1/2 cup ketchup
1/2 tsp grated ginger
1/4 tsp cumin
1/8 tsp ground red pepper
2 cups chicken stock
2 tbsp olive oil
1 cup white rice
salt
pepper 

Cooking Tools
Deep large skillet with lid

Directions
In a large skillet, heat olive oil on medium heat and add chicken & sausage.  Cook until golden brown, then add; garlic, onions, peppers, squash and pineapple and cook for an additional few minutes. Add the rest of the ingredients and still well.  Make sure rice settles to the bottom, it will need the liquid to cook.  Place lid on skillet and reduce heat to low and cook for 30 minutes or until liquid is almost evaporated.  Turn off heat and let steam with lid on for additional 15-20 minutes.  Salt and pepper to taste. Garnish with minced chives (optional).
Serves 4 

Coconut Curry Chicken Salad

Coconut Curry Chicken Salad
Three Ways To Use Coconut In This Colorful Salad!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 10-12 minutes

Coconut Serving Bowls Add A Tropical Touch!

Ingredients
1 lb, chicken (tenderloins) cubed
1/2 cup red onion, diced
3/4 cup celery, sliced
3/4 cup golden raisins
1/2 cup cilantro leaves
1 1/2 cups seedless grapes, halved
1/2 cup toasted almond slices
1 cup toasted unsweetened coconut shavings
2 tbsp coconut oil
1 tbsp + 1 tsp curry powder
3/4 cup mayonnaise
1 tbsp agave syrup
1/4 cup coconut water
1/4 tsp ginger, grated
salt
pepper
coconuts (optional)

Cooking Tools
Sheet pan
Frying pan
Mixing bowl

Directions
Preheat oven 375 Degrees F.  Line sheet pan with coconut shavings and almond slices and place in oven for a minute or two to toast.  Remove from oven and let cool.
In a frying pan on medium heat, melt coconut oil and add cubed chicken.  Sprinkle 1 tbsp of curry powder and cook for 10 minutes or until chicken is done. Set chicken aside to cool.  In a mixing bowl, add; mayonnaise, 1 tsp curry powder, coconut water, ginger, agave syrup, salt, pepper and whisk until well blended. Into the mixing bowl, fold in cooled cooked chicken, onions, celery, raisins, cilantro leaves, grapes, toasted almonds and coconut shavings.  Place in coconut halves (optional) for a unique serving bowl.
Serves 4