Pineapple Chicken Curry

Name: Pineapple Chicken Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 lb chicken breast, cubed; 1 tbsp vegetable oil; 1 onion, chopped; 2 garlic cloves, minced; 1 tbsp ginger, grated; 2 tbsp curry powder; 1 can (13.5 oz) coconut milk; 1 cup pineapple chunks, fresh or canned; 1 bell pepper, sliced; 2 tbsp soy sauce; Salt and pepper to taste; Fresh cilantro for garnish

Highlighted under: Cross-Cultural Cooking

I absolutely love making Pineapple Chicken Curry, as it brings a tropical twist to dinner that never fails to impress. The combination of tender chicken simmered in a fragrant coconut curry sauce with pineapple is a delightful contrast of savory and sweet flavors. I enjoy preparing this dish on a weeknight for my family or when I have friends over, and the bright colors and aromas really set the mood. It’s a quick and satisfying dish that proves to be a crowd-pleaser every time.

Created by

Mario

Last updated on 2026-01-30T02:49:27.964Z

When I first tried making Pineapple Chicken Curry, I was amazed at how the sweet pineapple pairs so beautifully with the savory spices of the curry. I did some experimenting with the balance of flavors and found that adding a splash of lime juice at the end really brings everything together. The pop of acidity brightens up the dish and enhances the natural sweetness of the pineapple.

One of my favorite tips is to use fresh pineapple whenever possible rather than canned. It elevates the dish and gives it a fresh, juicy quality that makes every bite memorable. Plus, using fresh ingredients is a great way to keep things wholesome and nutritious!

Why You'll Love This Recipe
The perfect balance of sweet and savory flavors
A quick and easy recipe ideal for weeknight dinners
Bright, colorful presentation that pleases the eyes

Understanding Key Ingredients

The main star of Pineapple Chicken Curry is undoubtedly the coconut milk, which imparts a rich, creamy texture and a subtle sweetness that complements the other ingredients beautifully. When selecting coconut milk, look for a can that contains 100% coconut without additives to fully experience its flavor. For a lighter version, you could use light coconut milk, but be mindful that it may slightly alter the richness of the dish. Pairing the coconut with savory elements like curry powder elevates the overall flavor profile.

The pineapple chunks add not just sweetness but also acidity, helping to cut through the richness of the coconut milk. Fresh pineapple will provide a firmer texture and a vibrant flavor, while canned pineapple chunks are convenient and ensure consistent sweetness. If you’re watching your sugar intake, you can also opt for unsweetened canned pineapple. Remember to reserve some of the juice for an extra burst of flavor in the sauce if you use canned.

Techniques for Perfect Consistency

To achieve the perfect sauce consistency, it’s essential to balance the cooking time during the simmering phase. When the chicken is cooked through (about 10 minutes), the sauce will naturally thicken as it reduces. If you find it too loose, consider adding a slurry made from cornstarch and water to help it thicken further. Start with one tablespoon of cornstarch mixed with two tablespoons of cold water, then stir it into the sauce and let it simmer for an additional two minutes until glossy and thickened.

When sautéing the onions, garlic, and ginger, aim for translucent onions to ensure they release their natural sweetness and flavor into the curry. Use medium heat—not too hot—to avoid burning the garlic, which can impart a bitter taste. If the garlic does burn, start over with a fresh batch, as this small but crucial step builds the foundation of flavor for the entire dish.

Serving Suggestions and Variations

Pineapple Chicken Curry is versatile and can be served with a variety of bases, such as jasmine rice or whole grain quinoa, both of which absorb the flavorful sauce beautifully. You could also try serving it over zoodles (zucchini noodles) for a healthier, low-carb option. A side of steamed vegetables or a fresh salad can add a refreshing crunch, balancing the curry's richness nicely, making for a well-rounded meal.

For a spicy kick, consider adding sliced jalapeños or a splash of sriracha to the curry during the simmering stage. You can also experiment by adding different vegetables such as snap peas or carrots for additional texture and color. If you want to make this dish vegetarian, swap the chicken for firm tofu, adjusting the cooking time accordingly as tofu takes less time to heat through.

Ingredients

For the Curry

1 lb chicken breast, cubed
1 tbsp vegetable oil
1 onion, chopped
2 garlic cloves, minced
1 tbsp ginger, grated
2 tbsp curry powder
1 can (13.5 oz) coconut milk
1 cup pineapple chunks, fresh or canned
1 bell pepper, sliced
2 tbsp soy sauce
Salt and pepper to taste
Fresh cilantro for garnish

Instructions

Cook the Chicken

In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion, garlic, and ginger, sautéing until the onions are translucent. Then, add the cubed chicken and cook until browned.

Add Spices

Sprinkle in the curry powder, stirring until the chicken is well coated and aromatic, about 1 minute.

Mix in Coconut Milk

Pour in the coconut milk and mix thoroughly. Bring the mixture to a gentle boil.

Incorporate Pineapple and Peppers

Add the pineapple chunks and sliced bell pepper to the skillet. Stir well and let simmer for about 10 minutes, or until the chicken is cooked through and the sauce thickens.

Finish and Serve

Stir in the soy sauce and season with salt and pepper. Remove from heat, garnish with fresh cilantro, and serve over rice or noodles.

Pro Tips

For a spicier kick, feel free to add a dash of chili flakes or a chopped chili pepper when cooking the onions.

Storage and Make-Ahead Tips

This curry can be made ahead of time and stored in the refrigerator for up to three days. The flavors meld beautifully as it sits, so it can taste even better the next day. To reheat, simply warm it slowly on the stovetop over low heat until heated through, stirring occasionally. If the sauce appears too thick during reheating, add a splash of coconut milk or water to reach your desired consistency.

For those interested in meal prep, this dish freezes well too. Divide the cooled curry into airtight containers and store them in the freezer for up to three months. When you’re ready to enjoy it, thaw overnight in the refrigerator before reheating, and it should taste just as fresh. Avoid refreezing once it has been thawed to maintain quality.

Common Troubleshooting Tips

If you find your curry tastes bland, it might be due to under-seasoning. Always taste the curry during the cooking process and adjust with additional soy sauce or a pinch of salt. For enhanced flavor, a squeeze of fresh lime or lemon juice just before serving can elevate the dish even further, adding brightness and balance after cooking.

Overcooked chicken can become dry and tough, so make sure to monitor it closely during cooking. Chicken is done when it reaches an internal temperature of 165°F (75°C) but be mindful not to cook it too long. If you do feel it's cooked too much, adding extra coconut milk and pineapple can help bring moisture back into the dish.

Questions About Recipes

→ Can I use shrimp instead of chicken?

Yes, shrimp can be used as a quicker alternative but should be added in the last few minutes of cooking.

→ What can I pair this dish with?

Pineapple Chicken Curry pairs well with white rice, jasmine rice, or even rice noodles.

→ Can I make this curry vegetarian?

Absolutely! Substitute the chicken with firm tofu or chickpeas for a delicious vegetarian version.

→ How can I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.