Creamy Chicken Pineapple Curry

A comforting and vibrant fusion dish that combines tender chicken, sweet pineapple, and a rich coconut curry sauce, perfect for a cozy gathering or a weeknight dinner.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Fusion, Southeast-inspired

Calories: 520

Ingredients Method Notes

Ingredients

For the curry

2 chicken breasts 2 chicken breasts (cut into 1-inch cubes for even cooking) Use boneless thighs for juicier results.
18 oz 18 oz coconut milk (I prefer Thai Kitchen for a creamier consistency) Full-fat yields a richer sauce.
15 oz 15 oz coconut cream Adds silkiness; substitute with extra coconut milk if unavailable.
4 tbsp 4 tbsp red curry paste Adjust for heat.
1 tbsp 1 tbsp curry powder S&B brand recommended for authentic flavor.
1 tsp 1 tsp ground ginger Fresh grated ginger can be used for brighter flavor.
1 tsp 1 tsp garlic powder Fresh garlic can be swapped in at a 1:1 ratio.
15 oz 15 oz pineapple chunks (in its own juice, not heavy syrup) Fresh pineapple can also be used.
1/2 red bell pepper 1/2 red bell pepper Swap with sliced carrots or snap peas for crunch.
1/2 yellow bell pepper 1/2 yellow bell pepper Keeps color and flavor bright.
1 tsp 1 tsp brown sugar Honey or maple syrup can be used as alternatives.
1/2 tsp 1/2 tsp red pepper flakes Omit for a milder dish.
cilantro cilantro Add at the end for brightness.

For the rice

1.5 cups 1.5 cups rice Basmati recommended for better aroma.

Method

Preparation

Prepare the rice according to package directions so it finishes while the curry simmers. Fluff with a fork and keep warm.
Pat the chicken cubes dry and season lightly with salt and a pinch of curry powder.

Cooking

Use a hot pan with a tablespoon of oil to sear the chicken in batches until golden on all sides, about 2 to 3 minutes per side.
In the same pan, add a touch more oil and stir in the red curry paste, curry powder, ground ginger, and garlic powder. Cook for 30 to 45 seconds until aromatic.
Pour in the coconut milk and coconut cream, stirring to combine. Add the brown sugar and bring to a gentle simmer.
Return the seared chicken and add the pineapple chunks with their juice. Simmer uncovered for 8 to 10 minutes until chicken is cooked through.
In the last 2 to 3 minutes of cooking, stir in the diced red and yellow bell peppers and red pepper flakes.
Taste and adjust seasoning with salt or a squeeze of lemon.
Finish with chopped cilantro before serving.

Notes

This curry fits into busy evenings and keeps well for lunches. Serve with rice and garnish with lime.