Chicken and Pineapple Curry
Indulge in the vibrant flavors of this Chicken and Pineapple Curry, a tropical-inspired dish that perfectly balances sweet, savory, and spicy notes. Tender chunks of boneless chicken thighs are simmered in a rich coconut milk base, infused with red curry paste, turmeric, and cumin for a fragrant, deeply satisfying sauce. Juicy pineapple chunks add a delightful touch of natural sweetness, while fresh ginger and garlic provide a warming depth of flavor. Finished with a sprinkle of fresh cilantro and a squeeze of zesty lime, this curry is served over fluffy jasmine rice for a complete and comforting meal. Quick to prepare in just 40 minutes, this one-pan recipe is perfect for weeknights or when you're craving a taste of tropical cuisine.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 200 grams pineapple chunks (fresh or canned)
- 400 ml coconut milk
- 2 tablespoons vegetable oil
- 1 large yellow onion, finely chopped
- 3 pieces garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons red curry paste
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce
- 0.5 teaspoon salt
- 2 tablespoons fresh cilantro, chopped
- 4 pieces lime wedges
- 4 cups cooked jasmine rice (for serving)
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the chopped onion and sauté for 2-3 minutes until translucent.
Stir in the garlic and ginger, cooking for an additional minute until fragrant.
Add the red curry paste, turmeric powder, and ground cumin to the skillet. Stir well to coat the onions and release the spices’ aroma, about 1-2 minutes.
Add the chicken pieces to the skillet and cook for 4-5 minutes, stirring frequently, until they are lightly browned on the outside.
Pour in the coconut milk and bring to a gentle simmer. Let the mixture cook for 10 minutes, stirring occasionally.
Stir in the pineapple chunks, brown sugar, fish sauce, and salt. Let the curry simmer for an additional 5 minutes to allow the flavors to meld.
Turn off the heat and sprinkle the curry with fresh cilantro.
Serve the chicken and pineapple curry over cooked jasmine rice with lime wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 859 mg | 37% | |
| Total Carbohydrate | 83.6 g | 30% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 17.6 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 79 mg | 6% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 671 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
