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Sprinkle chicken with salt and curry powder. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken and cook 12 minutes, until browned on both sides and no longer pink.
Meanwhile, heat the remaining 1 tablespoon oil in another skillet over medium-high heat. Add pepper strips and cook for 3 minutes; remove from pan and set aside. Add pineapple to the pan, cook 5 minutes or until brown. Add serrano; cook 1 minute. Stir in coconut milk and brown sugar; heat through. Serve the chicken topped with the sauce and peppers.