Chicken Pineapple Curry

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Lightning chicken pineapple curry from scratch with fresh ginger and coconut milk. 

This chicken pineapple curry made without curry paste inspired by a Thai cooking class that I took in Chiang Rai, Thailand a few years ago is a family favorite.

It’s so so simple, delicious and only takes 15 minutes to make. It’s versatile too. Sometimes I use heavy cream instead of coconut milk and leave out fresh ginger. I also add thinly sliced carrots or bell peppers just for the crunchiness and color.

Last Saturday I made some chicken pineapple curry and took some to my neighbor Barbara. Because I’ve made enough curry to satisfy four super hungry grown ups and my husband was not around. Barbara wanted to leave some curry for her partner, who was not home at the moment, but she and her one – year – old daughter got carried away and finished up everything. So I had to bring another plate for her partner.

You can serve this curry with yellow rice or any rice of your choice. I always serve it with basmati rice.


Chicken pineapple curry

Yield: 4 Servings
Prep Time: 5 min
Cook Time: 15 min

What you’ll need to make chicken pineapple curry with coconut milk and ginger:

– 400 g (14 oz) chicken breasts, boneless and skinless
– 3 spring onions
– 2 garlic cloves
– 1.5 tablespoons honey
– 4 teaspoons curry powder
– 2 teaspoons instant chicken stock powder
– 1 tablespoon sunflower oil/ sesame oil/ coconut oil
– 150 ml (5 fl oz/ 2/3 cup) coconut milk
– 150 ml (5 fl oz/ 2/3 cup) cream cheese
– 40 g (1.5 oz) fresh ginger
– 340 g (12 oz) canned pineapple chunks
– approx 220 ml (7.4 fl oz/ about 1 cup) pineapple juice (from the canned pineapple chunks)
– salt, pepper and chili powder

You’ll also need:

– a skillet/ wok
– a wooden spoon
– a knife
– a cutting board

How to make chicken pineapple curry with pineapple and coconut milk

Peel and finely chop garlic cloves and fresh ginger. Next rinse the spring onions, pat dry with paper towels and cut into small pieces.

Pat dry chicken breasts with paper towels and cut into bite-size pieces.

Heat 1 tablespoon of oil in a skillet/wok at medium-high heat and fry the meat on both sides. Add honey, ginger, onions and garlic. Saute for 2 – 3 minutes.

Note: If you like, you can marinate chicken breast overnight with the above stated ingredients, except instant chicken stock powder, salt and pineapple chunks + juice.

Add the pineapple chunks, followed by curry powder and stir well.

Next stir in coconut milk and cream cheese. Whisk continuously, until very smooth.

Add pineapple juice and instant chicken powder.

Bring to a boil and reduce the heat to medium low. Simmer for 5 minutes, uncovered. Keep stirring in between. Season with salt, pepper and chili.

Note: If you like a thicker sauce try making a paste by mixing 1 tablespoon flour with 1 tablespoon water, mix well and then stir it into the sauce.

Garnish with fresh chives or spring onions if desired and serve immediately.

More busy-day dinner recipes:

Chicken pineapple curry

Lightning chicken pineapple curry from scratch with fresh ginger and coconut milk. 
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: Asian, Thai
Keyword: coconut milk, curry, ginger, how to, pineapple curry
Servings: 4 Servings
Author: Ester from esterkocht.com

Ingredients

  • 400 g (14 oz) chicken breasts, boneless and skinless
  • 3 spring onions
  • 2 garlic cloves
  • 1.5 tablespoons honey
  • 4 teaspoons curry powder
  • 2 teaspoons instant chicken powder (for chicken stock)
  • 1 tablespoon sunflower oil/ sesame oil/ coconut oil
  • 150 ml (2/3 cup) coconut milk
  • 150 ml (2/3 cup) cream cheese
  • 40 g (1.5 oz) fresh ginger
  • 340 g (12 oz) canned pineapple chunks
  • about 220 ml (1 cup) pineapple juice (from the canned pineapple chunks)
  • salt, pepper and chili powder to taste

Instructions

  • Peel and finely chop garlic cloves and fresh ginger. Then rinse the spring onions, pat dry with paper towels and cut into small pieces. Next pat dry chicken breasts with paper towels and cut into bite-size pieces.
  • Heat 1 tablespoon of oil in a skillet/wok at medium-high heat and fry the meat on both sides. Add honey, ginger, onions and garlic. Saute for 2 – 3 minutes. Add the pineapple chunks, followed by curry powder and stir well. Next stir in coconut milk and cream cheese. Whisk continuously, until very smooth.
  • Add pineapple juice and instant chicken stock powder. Bring to a boil and reduce the heat to medium low. Simmer for 5 minutes, uncovered. Keep stirring in between. Season with salt, pepper and chili. Remore for heat, garnish with fresh chives or spring onions if desired and serve immediately.

Notes

  • If you like, you can marinate chicken breast overnight with the above stated ingredients, except instant chicken stock powder, salt and pineapple chunks + juice.
  • Feel free to add thinly sliced carrots or bell peppers for the crunchiness and color.

Did you make this recipe? I’d love to hear from you! Simply write a review and add rating to it. Or snap a photo and share it on Ester kocht Facebook Page or tag @ester.kocht on Instagram.

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8 Comments

  1. Looks delicious 😋 going to try it

  2. Looks and sounds really delicious! Thanks for the recipe!
    GreetingS
    Cookingisajourney

  3. Hi am Barbara from Uganda, it’s about chicken pineapple curry,if i substitute canned pineapple with fresh pineapple chunks & juice how will be da taste

    • Hello Barbara, of course you can. I’ve never tried it, but I’m quite sure that your curry will turn out amazing as well. Please let me know how it went. 😉 Happy cooking!

  4. Hi Ester,
    I just made this dish and oh my! I used kapana spice and sriracha hot sauce instead of chili powder. It was amazing, now I’m confident to make it for more people. One blunder I did though…..I added 1 cup of chicken stock instead of two tea spoons. But it was still delicious. Where can I share the picture?

    • Hello Martha, thank you so much for your lovely review! I’m so glad you enjoyed it! Wow, 1 cup chicken stock, thank God, that this didn’t affect the taste. You could tag @ester.kocht on Instagram or share it on Ester kocht Facebook Page.

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