One-Pot Chicken Pineapple Curry (Printable Page)

Tender chicken with pineapple and creamy coconut milk, simmered with spices for a rich, easy meal.

# What You'll Need:

→ Meats

01 - 1.3 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

→ Vegetables & Fruit

02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
05 - 1 red bell pepper, sliced
06 - 1 cup fresh pineapple chunks
07 - 1 medium carrot, sliced

→ Pantry & Liquids

08 - 2 tablespoons vegetable oil
09 - 13.5 fl oz full fat coconut milk
10 - 1 cup chicken broth
11 - 2 tablespoons Thai red curry paste
12 - 1 tablespoon fish sauce
13 - 1 tablespoon tamari or gluten-free soy sauce
14 - 1 teaspoon brown sugar
15 - Salt and freshly ground black pepper to taste

→ Herbs & Garnish

16 - Fresh cilantro, chopped for garnish
17 - Cooked jasmine rice for serving
18 - Lime wedges for serving

# Step-by-Step Guide:

01 - Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté for 3 to 4 minutes until softened.
02 - Add minced garlic and grated ginger; cook for 1 minute until fragrant.
03 - Stir in red curry paste and cook for 1 minute.
04 - Add chicken pieces and brown on all sides for 4 to 5 minutes.
05 - Add bell pepper, carrot, and pineapple chunks. Stir to combine.
06 - Pour in coconut milk and chicken broth. Stir in fish sauce, soy sauce, and brown sugar.
07 - Bring to a gentle simmer, cover, and cook for 20 minutes, stirring occasionally.
08 - Remove the lid and simmer uncovered for 5 to 10 minutes to thicken the sauce as desired.
09 - Taste and adjust seasoning with salt and pepper if needed.
10 - Serve hot over jasmine rice, garnished with fresh cilantro and lime wedges.

# Expert Tips:

01 -
  • Everything cooks in one pot, which means more time enjoying dinner and less time scrubbing dishes at night.
  • The sweet and savory balance hits differently when fresh pineapple releases its juices into the creamy sauce.
  • It tastes like you spent hours in the kitchen but honestly takes less time than ordering takeout.
02 -
  • Don't skip browning the chicken, even a light color, because that small effort creates depth and prevents the final dish from tasting one-dimensional.
  • If your sauce tastes flat despite everything looking right, that fish sauce you're hesitant about is exactly what it needs to come alive.
03 -
  • Cut your chicken into similar-sized pieces so everything finishes cooking at the same time instead of some pieces being stringy while others are barely warm.
  • If you're making this for someone with allergies, double-check your curry paste brand because some contain hidden gluten or other sneaky ingredients.
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