Chicken Pineapple Curry

Adapted from the Enlightened Cook

Ingredients:

1 T canola oil
3 (6 oz) skinless, boneless chicken breast halves cut into 1-inch pieces
1/2 t salt
2 cups green bell peppers strips (about one large)
OPTIONAL:
Potato chunks
Carrot chunks
Onion chunks
Green Chili's

2 T fresh lime juice
2 T soy sauce
2 - 4 T red curry paste
1 t sugar
1 (14 ounce) can light coconut milk
1 can of pineapple chunks (save juice)
3 cups hot cooked long-grain rice
Lime wedges (optional)

STEP ONE: heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken evenly with salt. Add chicken to pan; cook 6 minutes or until browned, turning once.
STEP TWO: Add bell pepper (and other optional veggies) to pan; saute 4 minutes; stirring occasionally.
STEP THREE: Simmer chicken mixture in the pan.
STEP FOUR: In a sauce pan, combine juice, soy sauce, curry paste, pineapple juice and sugar in a small bowl, stirring with a whisk.
STEP FIVE: Add juice mixture and coconut milk to  sauce pan; bring to a boil.
STEP SIX: Cook 12 minutes or until slightly thick.
STEP SEVEN: Add sauce pan to chicken mixture and add pineapple; cook for 2 minutes or let simmer until ready to eat

Serve over rice.