1 (4 ounce) can Thai-style chicken noodle soup
1 (8 ounce) can tomato sauce
1 cup coconut milk
1 teaspoon paprika
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (6 ounce) can pineapple juice concentrate
1 tablespoon brown sugar
1 cup chopped fresh parsley
In a medium bowl, blend Thai-style chicken noodle soup, tomato sauce, coconut milk, paprika, ginger, salt and pepper. Mix well. Refrigerate 1 hour or longer for best results.
Heat oil in a large skillet over medium heat. Place chicken in skillet and cook for about 6 to 8 minutes, or until cooked through. Transfer chicken to a medium bowl, and pour tomato sauce over chicken.
Drain chicken, and transfer to a medium bowl. Mix together brown sugar, parsley, pineapple juice concentrate, brown sugar, and parsley; pour over chicken.