|1 medium pineapple||2 tblsp chinese-style curry powder|
|1 garlic clove, crushed||1 cup coconut cream|
|1/2 onion, chopped||1 teasp sugar|
|3/4 lb chicken fillet||Hot pepper sauce, to taste|
Cut the pineapple in half lengthways, leaving the stalk attached to the pineapple shells for decorative purposes. Scoop out the flesh, trim away the hard core, and cut into bite-size pieces.
Heat a little oil in a large frying pan and gently fry the onion and garlic until translucent. Add the chicken, cut into 1 inch chunks, and the curry powder and continue to fry until the chicken is just cooked. Stir in the coconut cream, sugar and hot pepper sauce, and heat through.
Divide the contents of the pan between the 1 pineapple shells, place on a baking tray and heat in the oven for about 15 minutes until the tops look nicely browned.
Serve with rice and black eyed peas.