Bacon and chicken stew, tropical style

·        2 boneless skinless chicken breast, large diced

·        ½ pack bacon, chopped

·        1 can crushed or diced pineapple

·        1 can coconut milk

·        1 onion, diced

·        1 tsp dried thyme

·        1 tsp dried garlic

·        2 tsp flour (optional)

Directions: in a large skillet cook bacon till crispy remove from pan leaving some of the fat in the pan and set aside. Add chicken chunks in same pan and cook through, allowing some color to develop on the chicken. Add onion and allow to cook briefly (1-2 minutes). Add pineapple, thyme, garlic, and coconut milk bring to a boil. If a thicker sauce is desired add flour and whip vigorously. Allow to simmer on low heat for at least 15 minutes. Adjust flavor with salt and pepper if desired Serve over rice, noodles, or potato pancakes.

For the potato pancakes I used packaged mashed potato mix. Follow package instructions and allow it to cool. Scoop onto a preheated skillet and press with spatula. Brown on both sides and serve. Leftover mashed potatoes can be used as well, just scoop, brown and serve.