Super 1 Pineapple Coconut Chicken Curry Joy

Name: Super 1 Pineapple Coconut Chicken Curry Joy
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Tropical/Asian Fusion
Ingredients: 2 tablespoons olive oil; 2 boneless, skinless chicken breasts, thinly sliced; 1 teaspoon kosher salt; 1 small onion, thinly sliced; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 1 ½ cups carrots, thinly sliced; 3 cloves garlic, minced; 1 teaspoon fresh grated ginger; 2 tablespoons curry paste (red or yellow); 1 teaspoon curry powder; 1 can (13.5 ounces) coconut milk; ½ cup coconut cream; ½ cup pineapple juice; 1 cup chopped fresh pineapple; ¼ cup roasted cashews; 2 tablespoons chopped cilantro (for garnish); Cooked jasmine or basmati rice (to serve)

By anna Boncoeur On November 7, 2025

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It’s Anna here, and I’m so excited to share what I think is the absolute best Pineapple Coconut Chicken Curry you will ever make on a weeknight. I’m a passionate food lover, and my mission is simple: share flavorful chicken recipes that make everyday cooking easier and, honestly, way more joyful. Forget those complicated takeout dishes; we’re bringing bright, tropical comfort right to your own stove!

Why This Pineapple Coconut Chicken Curry Stands Out

This curry truly shines because it hits that perfect tropical sweet spot without demanding hours in the kitchen. We’re talking tender chicken swimming in a sauce that is unbelievably creamy from the coconut milk. I’ve tested countless versions, and the balance of fresh pineapple tang against the warm spices is just magic. It’s genuinely ready in about an hour, making it my go-to when I need big flavor fast.

Table Of content

Gathering Your Pineapple Coconut Chicken Curry Ingredients

You absolutely do not need a massive grocery list for this dish, which is part of why I love it so much. Everything comes together quickly, but you do need to make sure you have your spices and your fresh items ready to go. Don’t substitute the full-fat coconut milk—trust me on this one; it’s non-negotiable for that creamy texture we’re after!

Essential Components for Your Tropical Curry

We need a few core players here: the protein (chicken), the aromatics, the vegetables, and the liquids that make the sauce sing. Make sure your chicken is sliced thinly so it cooks evenly with the veggies. For the pineapple, fresh is best for that bright pop, but if you’re in a pinch, just drain the canned version well!

Ingredient Table for Pineapple Coconut Chicken Curry

Here is exactly what you need to pull together this amazing curry:

Ingredient	Quantity	Preparation Note
Olive Oil	2 tablespoons	For searing
Chicken Breasts	2	Boneless, skinless, thinly sliced
Kosher Salt	1 teaspoon	Plus more to taste at the end
Onion	1 small	Thinly sliced
Bell Peppers (Red & Green)	1 of each	Sliced
Carrots	1 ½ cups	Thinly sliced
Garlic	3 cloves	Minced
Fresh Grated Ginger	1 teaspoon	Fresh is highly recommended!
Curry Paste (Red or Yellow)	2 tablespoons	This is your flavor base
Curry Powder	1 teaspoon
Coconut Milk	1 can (13.5 ounces)	Full-fat for creaminess
Coconut Cream	½ cup
Pineapple Juice	½ cup
Fresh Pineapple	1 cup	Chopped
Roasted Cashews	¼ cup	For texture
Cilantro	2 tablespoons	Chopped, for garnish

Step-by-Step Instructions for Perfect Pineapple Coconut Chicken Curry

Okay, let’s get this tropical goodness cooking! We’re moving fast here, but don’t rush the flavor development—that’s where the magic happens. Remember, this whole process moves along pretty smoothly once you get organized.

Searing the Chicken and Blooming Spices

First things first, get your largest pot or Dutch oven hot over medium-high heat and add that olive oil. Toss in your sliced chicken and the teaspoon of salt. You need to cook this for about six to eight minutes. We aren’t looking for a deep sear here, just until it’s lightly browned and you can honestly see no pink peeking through. Once that’s done, make a little space in the center and toss in your garlic, ginger, curry paste, and curry powder. Stir those spices right into the hot oil for just one minute. You’ll know it’s ready when your kitchen smells incredible—that’s the blooming spice smell, and it means business!

Softening Vegetables for Your Pineapple Coconut Chicken Curry

Now, throw in all your sliced vegetables: the onion, both bell peppers, and those carrots. Reduce the heat to medium now so nothing scorches. We want these veggies to start getting tender, which takes about eight to ten minutes. You aren’t trying to cook them completely, just take the raw edge off so they are ready to soak up all that amazing sauce later in your Pineapple Coconut Chicken Curry.

Simmering the Silky Curry Sauce

This is where the creaminess comes in! Pour in the full can of coconut milk, the coconut cream, and all that pineapple juice. Give it a good stir to scrape up any tasty bits from the bottom. Then, add your chopped fresh pineapple. Bring the whole thing up to a gentle simmer. Once it’s bubbling lightly, drop the heat way down to low. Now, you have to let it simmer uncovered for about 20 to 25 minutes. Stir it every now and then. This slow simmer is crucial for thickening the sauce so your Pineapple Coconut Chicken Curry gets that luxurious, silky texture. Keep checking that chicken too; make sure it hits that safe 165°F internal temperature.

Finishing Touches Before Serving

When the sauce looks right, stir in your roasted cashews and let them heat through for just two more minutes. That little bit of crunch is fantastic! Finally, turn off the heat. Serve this beautiful curry immediately over a big pile of fluffy rice, and don’t forget to sprinkle that fresh cilantro right over the top. It adds such a nice, bright finish!

Tips for Success with Pineapple Coconut Chicken Curry

Even though this is a straightforward recipe, a few little tricks can take your Pineapple Coconut Chicken Curry from good to absolutely unforgettable. It’s all about paying attention during those simmering and prep stages. Don’t stress if things look a little wonky at first; we can fix almost anything!

Achieving the Right Sauce Consistency

If you find your sauce is still a bit too thin after that 25-minute simmer, don’t panic and don’t crank the heat way up! Just keep it on low and let it go for another 10 minutes, stirring occasionally. Sometimes the coconut milk just needs a little extra time to reduce naturally. If, heaven forbid, you accidentally let it bubble too hard and it gets too thick, that’s an easy fix! Just whisk in a splash of extra pineapple juice or a little extra coconut milk until it returns to that silky consistency you want.

Ingredient Preparation for Best Results

Uniformity is key here, especially with the vegetables. When you slice your onions, peppers, and carrots to roughly the same thickness, they cook evenly, so you don’t have mushy carrots next to crunchy peppers. Also, for the garlic and ginger, use a microplane or the finest side of your grater for the ginger. You want it to dissolve into the sauce, not leave big, spicy chunks. If you mince them finely by hand, that works too, but make sure they are almost paste-like before you add them for blooming!

Frequently Asked Questions About Pineapple Coconut Chicken Curry

I get so many questions after people try this recipe for the first time, which tells me you all are cooking it a lot—I love that! Here are a few things I hear most often about making the perfect Pineapple Coconut Chicken Curry.

Can I Use Chicken Thighs Instead of Breasts in This Pineapple Coconut Chicken Curry?

Absolutely! Chicken thighs are actually fantastic in curry because they stay so tender and don’t dry out, even if you accidentally simmer them a minute or two too long. If you swap in boneless, skinless thighs, just cut them into chunks similar in size to the sliced breasts. You might need to add about 5 minutes to the initial cooking time in Step 1 just to ensure they are fully cooked through before you add the vegetables.

How to Adjust the Sweetness or Spice Level?

This is the fun part where you make the curry truly yours! If you want it sweeter, don’t add more sugar; just add a little more chopped pineapple or maybe a splash more of the reserved pineapple juice during the simmer phase. For spice, the curry paste is your main driver. If you want it hotter, use a red curry paste, which tends to have more heat, or add half a teaspoon of cayenne pepper right when you bloom the other spices. If it turns out too spicy, that beautiful coconut milk and pineapple juice will mellow it right out!

Storing and Reheating Your Leftover Pineapple Coconut Chicken Curry

I always hope there are leftovers because this Pineapple Coconut Chicken Curry tastes even better the next day once those spices have truly settled in! Storing it properly is super simple, and you’ll be happy you saved some for a quick lunch later in the week.

Storage and Freezing Guidelines

If you have any curry left, get it into an airtight container right away. It’s good in the refrigerator for up to three days. Don’t push it past that, even though it smells amazing! If you know you won’t eat it within three days, you can definitely freeze it. Pop it into a sturdy container—just leave a little headspace—and it will keep beautifully in the freezer for up to two months. I always label mine so I don’t forget what’s hiding in there!

Best Method for Reheating

When you are ready to enjoy your leftovers, skip the microwave if you can, as it can sometimes break down the coconut cream unevenly. The best way to reheat this is gently on the stovetop. Put the curry in a saucepan over low to medium-low heat. Because it thickens up a lot in the fridge, you’ll need to stir in just a splash of extra coconut milk or a tiny bit of water to get that silky texture back. Just heat it slowly until it’s warmed all the way through, and it will taste almost brand new!

Pairing Suggestions for Your Creamy Chicken Curry

This rich and tropical Pineapple Coconut Chicken Curry is a main event all on its own, but what you serve it with really pulls the whole meal together. Since the curry is so flavorful and naturally a little sweet, you want sides that can soak up that amazing sauce without competing with the spices. I always aim for something simple to let the coconut and pineapple shine through.

Ideal Rice and Bread Pairings

The recipe notes already point you toward the best base: fluffy jasmine or basmati rice. I prefer basmati because its slightly drier, separate grains offer a great contrast to the silky sauce. Make sure you cook the rice perfectly so it doesn’t turn gummy! If you’re feeling a bit more adventurous, or just want something to scoop up every last drop of sauce, naan bread is wonderful. Skip the heavily flavored garlic naan; instead, a plain, slightly warmed piece of flatbread or even a light roti is perfect for dipping.

Sharing Your Experience with This Recipe

Now that you’ve whipped up this incredible Pineapple Coconut Chicken Curry, I’m dying to know what you think! Did it become a new weeknight staple in your house? Did your family love the tropical twist? Follow along for more joyful recipes!

Rate and Review the Pineapple Coconut Chicken Curry

Head down below and leave me a star rating! Seriously, your feedback helps other busy cooks feel confident trying this recipe. I love hearing the little tweaks you all make—tell me about your favorite part!

Nutritional Estimates for Pineapple Coconut Chicken Curry

I always get asked about the numbers when people are planning meals, especially when using rich ingredients like coconut milk. Since every ingredient can vary slightly, please remember that these figures for our Pineapple Coconut Chicken Curry are just an estimate based on the recipe quantities provided. It’s good to have a ballpark idea!

Estimated Nutritional Breakdown

Here’s a general look at what you can expect per serving (Yields 6 servings). Keep in mind this doesn’t account for the rice you serve it over, which will change the totals!