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Easy Homemade Chicken Pineapple Curry

Easy Homemade Chicken Pineapple Curry

Made without curry paste, this chicken pineapple curry with coconut milk and fresh ginger is a family favorite.

It’s so good, simple and only takes 20 minutes to make including preparation time. 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.

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 (chicken bouillon 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. Then 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.

Hint: 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.

Hint: If you like a thicker sauce try making a paste by mixing 1 tablespoon corn flour (cornstarch) 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.

What BEST sides to serve with coconut and pineapple curry

Print Recipe
5 from 3 votes

Easy Homemade Chicken Pineapple Curry

Made without curry paste, this chicken pineapple curry with coconut milk and fresh ginger is a family favorite. It's simple, quick and delicious. Makes a perfect weeknight dinner.
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 | 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 chicken coconut and pineapple curry recipe? I’d love to hear from you! Simply write a review and add rating to it.

Recipe Rating




Martha Jem

Monday 19th of November 2018

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 Iā€™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?

Ester

Saturday 24th of November 2018

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.

Barbara

Wednesday 14th of November 2018

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

Ester

Wednesday 14th of November 2018

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!

Cookingisajourney

Monday 8th of October 2018

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

Ester

Saturday 13th of October 2018

Thank you so much for your review Cookingisajourney! I'm so glad you like it.

Steph Bartlett

Thursday 4th of October 2018

Looks delicious šŸ˜‹ going to try it

Ester

Saturday 6th of October 2018

Thank you for your comment Steph! I'm glad you like the recipe! Happy cooking!