Thai Chicken Curry with fresh Pineapple

This is so tasty and very simple to make and ready in no time.
Serves 4
Ingredients
2 tbsp oil
4 skinless and boneless British chicken breasts, cut into bite size pieces
1 onion chopped
2 level tbsp Thai green curry paste
small handful fresh coriander leaves
1 can low fat coconut milk
1 tbsp brown sugar
2 tbsp Thai fish sauce
1 small fresh pineapple, peeled and cut into small chunks
grated rind and juice 1 lime
fresh coriander to garnish
Method
Heat 1 tbsp of the oil in a frying pan and quickly fry the chicken pieces. Remove from pan and set aside.
Add the other tbsp of oil to the pan and fry the onion until soft and just beginning to colour.
Add the Thai curry paste, stir well then add the coriander leaves, coconut milk, sugar and Thai fish sauce. Boil for a couple of minutes.
Add the pineapple pieces to the pan, with the pre-cooked chicken and simmer gently for 3-4 minutes before serving with boiled rice.