Coconut Curry Pineapple Chicken with Cashew Crunch

Begin by placing 2 pounds of boneless, skinless chicken thighs in the slow cooker. Pour in 1 can (13.5 ounces) of coconut milk, ensuring the chicken is well coated.

Add 1 cup of diced fresh pineapple to the slow cooker for a sweet and tangy flavor. Sprinkle in 2 tablespoons of red curry paste, 1 tablespoon of soy sauce, and 1 tablespoon of brown sugar to create a rich sauce.

Toss in 1 teaspoon of ground ginger and 1 teaspoon of garlic powder for added depth. Stir the mixture gently to combine all the ingredients.

Cover the slow cooker and set it to cook on low for 6 hours or high for 3 hours. Once cooked, shred the chicken using two forks and mix it back into the sauce.

For the cashew crunch, heat 1 tablespoon of olive oil in a skillet over medium heat. Add 1 cup of chopped cashews and toast them for about 3-4 minutes until golden brown.

Remove from heat and stir in 1 tablespoon of lime juice and a pinch of salt. Serve the coconut curry chicken over steamed jasmine rice and top with the cashew crunch for a delightful texture contrast.

Garnish with fresh cilantro and lime wedges for an extra burst of flavor.