Pineapple chicken curry is a delicious and flavourful curry that combines the sweetness of pineapple with the savoury flavour of chicken, creating a unique and mouth-watering dish. With its rich and creamy sauce, this delicious creamy pineapple chicken curry is perfect for a special night or a cozy night in.
Why You’ll Love This Pineapple Chicken Curry
If you’re looking to spice up your dinner routine with something unique and irresistibly flavorful, this Pineapple Chicken Curry is the perfect dish. It’s a tropical twist on a classic curry—combining juicy chicken, sweet pineapple, warm spices, and creamy coconut milk for a rich, comforting meal. Whether you’re cooking for your family or craving a cozy night in, this curry delivers bold flavor in every bite with minimal effort. Serve it with rice or naan for a complete, satisfying meal that’s bound to become a favorite.
Ingredients
- 1 lb chicken thighs, boneless, skinless, chopped
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 garlic cloves
- 1 small piece fresh ginger
- 1 tbsp curry powder
- 2 tbsp chicken bouillon powder
- 1/4 tsp cayenne pepper (optional)
- 1/2 tsp turmeric powder
- 2 cups fresh pineapple/frozen (chopped into cubes)
- 1 green chilli (optional)
- 1 cup coconut milk
- Salt to taste
- 2 tbsp fresh lemon juice
- 1 tsp cilantro, chopped
Instructions
- In a blender, add the pineapples, garlic, ginger, coconut milk, and green chilli and blend until smooth. Set aside
- Heat olive oil in a pan over medium heat
- Add the chicken cubes and cook until browned. About 5-7 minutes.
- Add onions, cook for another minute or until soft then add the rest of the spices, turmeric, cayenne pepper (if using), curry powder, chicken bouillon, and salt. Mix well
- Pour the blended ingredients, mix well and then cover
- Bring the curry to a simmer for about 10 minutes, stirring often
- Adjust salt according to taste, turn off the heat and add lemon juice. Stir to combine
- Garnish with fresh cilantro
Delicious Pineapple Coconut Chicken Curry Recipe
Incredibly delicious, and full of flavour, chicken curry that is cooked down into a creamy sauce of pineapple and coconut milk and then drizzled with lemon juice
Ingredients
- 1 lb chicken thigh boneless skinless chopped
- 1 medium onion chopped
- 1 tsp garlic minced
- 1 tsp ginger minced
- 1 tbsp curry powder
- 2 tbsp chicken broth powder
- 1/4 tsp cayenne optional
- 2 cup pineapple chopped into cubes. (fresh or frozen)
- 1 cup coconut milk
- 1/2 tsp turmeric powder
- 1 tsp cilantro chopped
- 3 tbsp olive oil
- 2 tbsp lemon juice
Instructions
- Add the pineapples, garlic, ginger, coconut milk, and green chilli in a blender and blend until smooth. Set aside
- Heat olive oil in a pan over medium heat
- Add the chicken cubes and cook until browned. About 5-7 minutes.
- Add onions, cook for another minute or until soft then add the rest of the spices, turmeric, cayenne pepper (if using), curry powder, chicken bouillon, and salt. Mix well
- Pour in the blended ingredients, mix well and then cover
- Bring the curry to a simmer for about 10 minutes, stirring often
- Adjust salt according to taste, turn off the heat and add lemon juice. Stir to combine
- Garnish with fresh cilantro
Notes
Please note that the nutritional information is a rough estimate and can vary significantly based on products used in the recipe
Nutrition
Calories: 531kcalCarbohydrates: 18gProtein: 21gFat: 43gSaturated Fat: 18gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 111mgSodium: 704mgPotassium: 552mgFiber: 2gSugar: 10gVitamin A: 210IUVitamin C: 48mgCalcium: 52mgIron: 4mg
Tried this recipe?Let us know how it was!
- If you love butter/chicken curry, or mango chicken, then you will fall in love with this pineapple chicken curry.
- This curry is best served with rice and naan bread. If you are watching your carb intake, cauliflower rice is the way to go.
- You can add steamed vegetables to make this a complete meal
- I used ripe sweet pineapple. If the pineapple you have is not sweet, add a little sweetener, honey or sugar to sweeten it.
- This meal will last in the fridge for up to 3 days. After that, I would recommend freezing it. It does freeze well.
- You can use frozen pineapples if you don’t have fresh ones. Just taste before serving to ensure it’s not sour and add some sweetness to it if need be.
