Curried Pineapple Chicken
Bursting with bold flavors and tropical flair, Curried Pineapple Chicken is a vibrant, one-pan dish that effortlessly combines tender chicken thighs with sweet, juicy pineapple and creamy coconut milk. Infused with the warm, earthy spices of curry powder and turmeric, this recipe delivers a perfect balance of savory and sweet, heightened by the zing of fresh lime juice and fragrant garlic and ginger. Colorful red bell peppers add crunch and visual appeal, while a garnish of fresh cilantro ties it all together. Ready in just 40 minutes, this easy, gluten-free meal is perfect for weeknight dinners or casual entertaining. Serve it over fluffy white rice to soak up every drop of the luscious curry sauce!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1.5 tablespoons curry powder
- 0.5 teaspoon ground turmeric
- 400 milliliters coconut milk
- 250 grams pineapple chunks (fresh or canned, drained)
- 1 large red bell pepper, sliced
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped
- 1 cup white rice (for serving, optional)
Instructions
Cut the chicken thighs into bite-sized pieces. Season them with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Transfer the chicken to a plate and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the diced onion and cook for 3-4 minutes, or until softened.
Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Sprinkle the curry powder and ground turmeric over the onion mixture. Stir well to coat the onions and toast the spices for 1 minute.
Pour in the coconut milk and stir to combine. Bring the mixture to a gentle simmer.
Add the cooked chicken back to the skillet along with the pineapple chunks and red bell pepper slices. Stir everything together.
Let the curry simmer for 10-12 minutes, stirring occasionally, until the chicken is fully cooked and the flavors are well combined.
Stir in the lime juice and adjust seasoning with additional salt, if needed.
Garnish with fresh cilantro before serving. Serve hot over white rice, if desired.
Nutrition Facts
Calories |
488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.2 g | 27% | |
| Saturated Fat | 4.9 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 1363 mg | 59% | |
| Total Carbohydrate | 39.7 g | 14% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 17.2 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 54 mg | 4% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 688 mg | 15% | |
*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.
