Coconut Curry Pineapple Chicken

Name: Coconut Curry Pineapple Chicken
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 lb (450g) boneless chicken thighs, cut into bite-sized pieces; 1 cup pineapple chunks (fresh or canned); 1 can (400ml) coconut milk; 2 tablespoons red curry paste; 2 tablespoons vegetable oil; 1 medium onion, diced; 3 cloves garlic, minced; 1 tablespoon ginger, grated; 2 cups spinach (optional); Cooked jasmine rice for serving; Fresh cilantro for garnish

Highlighted under: International Taste Journey

I can hardly contain my excitement about this Coconut Curry Pineapple Chicken recipe! The perfect balance of sweet pineapple and creamy coconut milk creates a mouthwatering dish that transports me to a tropical paradise with every bite. As I cook, the rich aroma of curry spices mingles beautifully with the sweetness of pineapple, filling my kitchen with an inviting warmth. I love serving this dish alongside fluffy jasmine rice and a sprinkle of fresh cilantro, making not just a meal, but a truly memorable experience to share with friends and family.

Created by

Noah

Last updated on 2026-01-30T01:13:28.781Z

When I first came across the idea of combining coconut milk and pineapple in a savory dish, it sounded like a gamble. But as I prepared the Coconut Curry Pineapple Chicken, I was amazed by how well the flavors melded together. The sweetness of the pineapple beautifully offsets the warmth of the curry, creating a harmonious blend that keeps everyone coming back for seconds.

One tip I've found useful is to allow the dish to sit for a few minutes before serving. This helps the flavors develop even further. Plus, don't skimp on the cilantro garnish—it adds a fresh touch that ties everything together, enhancing the tropical vibes of this vibrant meal.

Why You'll Love This Recipe
A delightful fusion of sweet and savory flavors
Creamy texture with a hint of spice that excites the palate
Easy to prepare yet impressive enough for guests

Ingredients and Their Importance

The heart of this Coconut Curry Pineapple Chicken lies in the vibrant combination of red curry paste and coconut milk. The red curry paste, rich in spices, infuses the dish with depth and warmth, while coconut milk adds a creamy texture that mellows the spice and enhances the tropical flair. I recommend using a high-quality brand of curry paste for a more authentic flavor, as some store brands can be milder and less flavorful.

Chicken thighs are ideal for this recipe due to their juiciness and flavor. Compared to chicken breast, thighs remain tender and don't dry out as easily during cooking. When cutting the chicken, ensure uniform bite-sized pieces for even cooking; aim for pieces around 1 to 1.5 inches. If you're looking for a leaner option, skinless chicken breast can be substituted, but be vigilant to avoid overcooking.

Cooking Technique Tips

Sautéing the aromatics properly is crucial for building flavor. Make sure the onion is cooked until translucent, not browned, as browning can give a bitter taste to the dish. Once you add the garlic and ginger, keep an eye on them to prevent burning, as they can turn bitter very quickly. Stir frequently to keep them from sticking, and your kitchen will be filled with irresistible aromas.

When simmering the coconut milk after adding the curry paste, aim for a gentle simmer rather than a rolling boil. A gentle simmer allows the flavors to meld beautifully without curdling the coconut milk, which can happen if it's heated too aggressively. You’ll know it’s ready when small bubbles form around the edges, and the mixture appears glossy.

Serving Suggestions and Variations

For a delightful dining experience, serve your Coconut Curry Pineapple Chicken over fluffy jasmine rice, which pairs perfectly with the creamy sauce. You can also add a side of steamed vegetables, such as broccoli or snap peas, to introduce a fresh and crunchy element. Don’t forget to sprinkle fresh cilantro on top for a burst of flavor and color.

This dish is versatile! For a vegan option, substitute chicken with firm tofu, and ensure the curry paste is vegan-friendly. You could also experiment with different fruits; mango or diced bell peppers can be a fantastic addition, offering a different sweetness balance. If you want a spicier kick, consider adding sliced red chili peppers during the sautéing step.

Ingredients

Gather these ingredients before you start cooking:

Main Ingredients

1 lb (450g) boneless chicken thighs, cut into bite-sized pieces
1 cup pineapple chunks (fresh or canned)
1 can (400ml) coconut milk
2 tablespoons red curry paste
2 tablespoons vegetable oil
1 medium onion, diced
3 cloves garlic, minced
1 tablespoon ginger, grated
2 cups spinach (optional)
Cooked jasmine rice for serving
Fresh cilantro for garnish

Instructions

Follow these steps for the perfect Coconut Curry Pineapple Chicken:

Sauté the Aromatics

In a large skillet, heat the vegetable oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Then, add the garlic and ginger, sautéing for another minute until fragrant.

Cook the Chicken

Add the chicken pieces to the skillet, cooking until browned on all sides, about 7-8 minutes. Make sure the chicken is cooked through.

Add Curry and Coconut Milk

Stir in the red curry paste, mixing well to coat the chicken. Pour in the coconut milk and bring to a gentle simmer.

Add Pineapple and Spinach

Fold in the pineapple chunks and spinach (if using). Allow the mixture to simmer for 10 minutes, letting the flavors meld together.

Serve and Enjoy

Serve the Coconut Curry Pineapple Chicken over jasmine rice, garnished with fresh cilantro. Enjoy the tropical flavors!

Pro Tips

For a spicier kick, add sliced red chilies during the cooking process. This dish pairs well with a crisp green salad on the side.

Make-Ahead and Storage

This Coconut Curry Pineapple Chicken is an excellent meal prep option. You can prepare the chicken and sauce ahead of time, storing it in an airtight container in the refrigerator for up to 3 days. When ready to serve, simply reheat on the stovetop over low to medium heat, adding a splash of water or extra coconut milk if needed to loosen the sauce.

If you plan to freeze leftovers, ensure the dish is cooled completely before transferring it to a freezer-safe container. It will keep well in the freezer for up to 2 months. To reheat, thaw overnight in the fridge and warm thoroughly in a skillet. This ensures the flavors remain intact while avoiding overcooking.

Troubleshooting Common Issues

If your dish ends up too salty, a teaspoon of sugar can balance out the flavors without overpowering the dish's natural sweetness. Additionally, if the curry feels too thick, adding a bit of water or chicken stock while simmering will help reach your desired consistency. Always taste as you go to adjust the seasoning and texture to your preference.

Another common pitfall is overcooking the chicken, which can happen if you leave it on the heat too long after browning. Make sure to check for doneness with a meat thermometer; it should read 165°F (75°C) at the thickest part of the chicken. If using tofu, a light sear before adding to the sauce can enhance its texture and flavor, providing a more satisfying bite.

Questions About Recipes

→ Can I use chicken breast instead of thighs?

Yes, chicken breast can be used, but thighs tend to be juicier and more flavorful.

→ Is there a vegetarian version of this dish?

Absolutely! Substitute the chicken with firm tofu and add extra vegetables like bell peppers or zucchini.

→ How can I store leftovers?

Store leftovers in an airtight container in the fridge for up to three days. Reheat thoroughly before serving.

→ Can I freeze this dish?

Yes, it freezes well! Just make sure to cool it completely before transferring it to freezer-safe containers.