Pineapple Curry

5 from 1 vote

A flavorful, warm, and cozy pineapple curry with coconut milk and shredded chicken you can make in under an hour. Perfect for a healthy weeknight dinner served with jasmine rice.

Servings servings

Prep Time 20

Cook Time 30

Total Time 50

Equipment

Large sauté pan with lid 14 inch

Ingredients

1 tablespoon vegetable oil
1 medium yellow onion diced
1 tablespoon minced ginger
1 teaspoon minced garlic
2 tablespoons curry powder
2 teaspoons garam masala plus ½ teaspoon for finishing
1 teaspoon ground red cayenne pepper
½ teaspoon ground turmeric
2 to 3 pinches salt
1 medium pineapple diced
14.5 ounces diced tomatoes
13.5 ounces full fat coconut milk
½ ounce fresh mint chopped
1.5 to 2 pounds chicken breast shredded
4 cups steamed jasmine rice

US Customary - Metric

Instructions

Heat the vegetable oil in a large sauté pan over medium heat. Add the onion, ginger, and garlic and cook until softened, 3 to 5 minutes, stirring occasionally.
In the meantime, combine the curry powder, garam masala, cayenne, and turmeric in a small bowl. Once the onions are softened, add the seasonings and a few pinches of salt. Stir to combine and cook until fragrant, just a minute or so.
Now, add the pineapple, tomatoes, and coconut milk to the pan. Stir to combine, then cover the pan and simmer until the pineapple is soft, about 10 to 15 minutes.
Turn heat to low and remove about two-thirds of the pineapple and tomato chunks with a slotted spoon. Set this aside as you'll stir it back in later.
Puree the remaining contents of the pan with an immersion blender, or transfer to a traditional blender and blend until smooth.
Add the reserved pineapple and tomato back to the pan. Add the shredded chicken, fresh mint, and extra ½ teaspoon of garam masala to the pan and stir to combine. Cook over low heat until warmed through.
Adjust salt to taste and serve hot over steamed jasmine rice.

Notes

Pineapple: Fresh pineapple is a must! It will take some time to cut up but it’s absolutely worth it for the flavor. This dish will taste best when pineapple is in season, usually March through July.

To check if the pineapple is cooked enough, try spearing a cube of it on a fork. The fork should slide into the pineapple chunk easily, with little resistance.

Chicken: You can prepare the chicken however you want for this recipe - poached, Instant Pot, or even rotisserie chicken works great. We like to use closer to 1.5 pounds (raw weight) for this curry, but you can use up to 2 pounds if you'd like it to have more chicken and extra protein.

If you’re poaching chicken and steaming rice fresh for this recipe, you’ll want to start both of those before getting the curry on the stove.

Storing: Store leftover pineapple curry in an airtight container in the fridge for up to 4 days. Store the curry separately from any leftover steamed rice so the rice doesn’t get soggy.

Reheating: Reheat single servings in the microwave for about 2 minutes, stirring halfway through. You can reheat larger portions in the microwave for longer, or on the stove over medium-low heat, stirring occasionally until warmed through.

Author: Nicole Langdon

Calories: 521kcal

Course: Dinner, Main Course

Cuisine: Thai

Keyword: cayenne, chicken breast, coconut milk, curry powder, diced tomatoes, garam masala, garlic, ginger, jasmine rice, meal prep, mint, pineapple, turmeric, yellow onion

Nutrition