Curried Chicken with Pineapple

3-4 boneless skinless chicken breast halves, diced into 1 inch cubes

1 tsp sea salt

Juice of 1 lime

2 Tbsp coconut oil

3 small onions, coarsely chopped

3 garlic cloves, minced

2 quarter sized pieces fresh ginger, peeled and minced

1-2 TBSP curry powder to taste

3 large tomatoes, chopped, plus 1 cup tomato juice or 1 14oz can tomatoes plus juice

1 ½ cups canned cubed pineapple plus ¼ cup juice

Sprinkle the chicken with the salt and lime juice, set aside. Heat the coconut oil in large skillet. Add the chicken and cook until brown on both sides and cooked through. Remove and set aside. Add the onions, garlic and ginger. Cook over medium heat, stirring often, until the onions are translucent, about 5 minutes. Add the curry powder, stir well, and continue to sauté the mixture for 3 more minutes, stirring frequently. Add the tomatoes and juice, and pineapple juice. Stir, cover, and let simmer for 15 minutes, stirring occasionally. Uncover the skillet and add the pineapple and andreturn the chicken to the skillet. Stir well and cook over medium heat for 3-5 minutes.

Can be served over brown rice