Coconut Curry and Pineapple Chicken

Yield: 4 servings 
Prep Time: 10 minutes
Total Time: 30 minutes

3 tablespoons olive oil, divided 
1 pound chicken tenders, chopped into bite-sized pieces 
1 medium yellow onion, chopped 
1 teaspoon minced garlic 
1½ tablespoons red curry paste 
1 (14 ounce) can coconut milk 
¼ cup chicken stock
2 tablespoons fish sauce 
2 tablespoons brown sugar 
1 tablespoon lime juice
2 cups snow peas 
1 cup chopped pineapple 
Steamed white or brown rice for serving 

1. Heat 1 tablespoon olive oil over medium-high heat. Add in the chicken and cook, stirring occasionally, for 4 to 5 minutes until the chicken pieces are lightly browned. Remove chicken from pan and set aside. 
2. To the same pan, add remaining olive oil and heat over medium-high heat. Add in the chopped yellow onion and cook, stirring occasionally, until the onions are translucent, about 5 to 7 minutes. Add in the garlic and cook 1 additional minute until fragrant. 
3. Add in the red curry paste and coconut milk and stir the mixture until the curry paste is completely dissolved in the liquid. Bring the mixture to a slow simmer and then stir in the chicken stock, fish sauce, brown sugar and lime juice. Simmer, stirring frequently, for 3 to 4 minutes. 
4. Reduce heat to medium low and add in the snow peas, chopped pineapple and cooked chicken. Cook for 3 to 5 minutes just until the chicken is heated and the peas are soft.
5. Serve the curry on top of steamed white or brown rice.