Ingredients needed:
* 2 cans of unsweetened pineapple chunks, undrained
* 6 bone-in chicken breast halves, skin removed
* 1 can of garbanzo beans or chickpeas, rinsed and drained
* 1 large onion, cut into 1 inch pieces
* 1 cup of julienned carrots
* 1 medium sweet red pepper, cut into strips
* 1/2 cup light coconut milk
* 2 tablespoons of cornstarch
* 2 tablespoons of sugar
* 3 teaspoons of curry powder
* 2 garlic cloves, minced
* 2 teaspoons of minced fresh gingerroot
* 1 teaspoon of salt
* 1 teaspoon of pepper
* 1 teaspoon of lime juice
* 1/2 teaspoon of crushed red pepper flakes
* Hot cooked rice
* 1/3 cup of minced fresh basil
* Toasted flaked coconut is optional
Preparation steps:
* Drain pineapple, reserving 3/4 cup of juice. Place the chicken, beans, vegetables and pineapple in a crockpot. 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 the chicken.
* Cover and cook on low for 6 to 8 hours or until the chicken is tender. Serve with rice; sprinkle with basil and, and if desired, coconut.
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