Curry Chicken

1 medium green bell pepper
1 medium red bell pepper
4-5 chicken breasts
1 Tbsp. Yellow curry powder
2 tsp. cornstarch
1/2 tsp. ground ginger
1/4 tsp. salt
1 garlic clove, pressed (I usually buy the jars of crushed garlic)
1 can (14 oz.) light coconut milk
1 can pineapple chunks
2 Tbsp. snipped fresh cilantro leaves

Cut bell peppers and chicken into 1 inch pieces. Combine curry,
cornstarch, ginger and salt; Mix well. Add chicken, coat evenly.
-In a hot pan (sprayed with pam) add chicken and garlic. Cook
until chicken is no longer pink- remove from skillet.
-Reduce heat to medium high. Add bell peppers; cook and stir
1-2 minutes. Stir in coconut milk, pineapple and chicken; Bring
to a boil. Reduce heat, simmer over low heat for 15 minutes, or
until sauce thickens. Add cilantro; mix gently.
-Serve over rice. Sprinkle with peanuts or toasted coconut if
desired.