Creamy pineapple chicken turns weeknight dinners into a tropical comforting dish with a silky coconutcurry feeleasy craveworthy and ready fast
Ingredients
Scale
1.5 pounds boneless, skinless chicken breast or thighs, diced
1 cup pineapple chunks (about 150 g)
1 can (13.5 oz / 400 ml) full-fat coconut milk
2 to 3 tablespoons red or green curry paste
1 medium onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 medium bell pepper (red or yellow), sliced
1 to 2 tablespoons cooking oil (olive or coconut oil)
1 to 2 tablespoons fish sauce or gluten-free soy sauce
1 to 2 tablespoons lime juice
1 to 2 teaspoons brown sugar or honey
Salt and pepper, to taste
Fresh cilantro, optional
Instructions
Gather and prep all ingredients: dice the chicken, finely chop the onion, mince the garlic, and grate the ginger.
In a large skillet, heat 1–2 tablespoons of oil over medium-high heat. Sear the chicken until browned on all sides, then remove from the skillet and set aside.
Stir in the curry paste and cook for about 1 minute to bloom the spices.
Pour in the coconut milk, return the chicken to the pan, and add the bell pepper and pineapple chunks. Bring to a simmer.
Simmer until the chicken is cooked through and the sauce has thickened to a glossy glaze. Taste and adjust with fish sauce or soy, lime juice, and a light pinch of sugar if needed.
Remove from heat, stir in fresh cilantro if using, and serve hot over cooked rice or quinoa.
Notes
Creamy Pineapple Coconut Chicken Curry is a quick, weeknight-friendly curry that brings juicy chicken, pineapple, and silky coconut milk together in a single skillet with a tropical Thai-Caribbean fusion flavor in about 40 minutes.
