Pineapple Chicken Curry

172 Shares

This post may contain affiliate links. Please read my disclosure.

This easy Pineapple Chicken Curry will make your taste buds tingle! It’s made with tender chicken and chunks of pineapple with a garnish of fresh cilantro and crunchy cashews. You’ll love this sweet and savory meal combination!

If you’re new around here, you should know we have a serious love for curry recipes! Some of our favorites include this Thai shrimp curry, Thai pumpkin curry and this Thai chicken pizza. They’re just pure comfort food, packed with flavor and much easier to make than you think!

Pineapple chicken curry in a bowl with rice.

This pineapple chicken curry has been on repeat in our house lately! It’s quick and easy, and the sweet and juicy pineapple makes this one a must try (this red duck curry is made with pineapple too).

We’ve been enjoying it with coconut jasmine rice and homemade naan bread. I think it would also be great with this Instant Pot cilantro lime rice!

One of my favorite things about curry is how quickly it comes together - it's the ultimate one pot meal! And when you use this homemade panang curry paste or massaman curry paste, your curry will be bangin'.

Check out the pineapple chicken curry story!

Why this recipe works

It’s the most amazing combination of sweet, savory and spicy flavors. The rich and creamy texture of the coconut milk also pairs nicely with the salty crunch of the cashews!
It comes together in just 30 minutes! Seriously, you can have ‘better than take-out’ comfort food on the table in half an hour! It’s the perfect dinner for busy weeknights.
Leftovers are also super flavorful, so I highly recommend this curry for meal prep too!

Close up of pineapple chicken curry with rice.

Ingredients

For a full list of ingredients, check out the recipe card at the end of this post.

You’ll need one pound of boneless skinless chicken thighs. I prefer to use chicken thighs over chicken breasts as they’re tender, juicier and more flavorful. Chicken breasts also tend to try out quicker, so just keep that in mind if you decide to substitute breasts for thighs in this curry.

For maximum flavor, use 4 tablespoons of Thai curry paste. You can use any kind - homemade or store-bought. I like to use this panang curry paste or massaman curry paste.

For the sweet pop of flavor, the recipe calls for one 15 ounce can of pineapple chunks. Make sure it’s chunks and not diced or crushed pineapple. Also, don’t forget to reserve half a cup of the pineapple juice for the curry.

To thicken the curry and add that signature creamy texture, you'll need one 15 ounce can of coconut milk. I always recommend full fat coconut milk for curries as light is usually too watery.

Step by step instructions

Cut the chicken into 1-2" cubes, removing any excess fat or connective tissue.

Heat a large skillet over medium heat and add the coconut oil.

Add the chicken and brown on all sides. Remove and set aside.

Add the carrot, onion and garlic to the skillet and cook 1-2 minutes, until the onion becomes translucent.

Carrots, onion and garlic cooking in a skillet.

Add the curry paste and cook for 1-2 minutes, until fragrant.

Carrots, onion and garlic cooking in curry paste.

Add the pineapple chunks, pineapple juice, red pepper and bamboo shoots and cook for 3 minutes.

Bamboo shoots and pineapple added to the skillet.

Red pepper added to the skillet with the other ingredients.

Add the coconut milk and salt and simmer until thickened, about 3-5 minutes. Add additional salt to taste, if desired.

Stir in the chicken and garnish with cilantro and cashews. Serve with coconut jasmine rice.

Expert tips

Any kind of Thai curry paste can be used in this recipe. You can use store-bought but I prefer to use homemade ones like this panang curry paste or massaman curry paste.
The cilantro and cashew garnish is optional. If you’re not a fan of cilantro, you can garnish with chopped fresh parsley or green onion.
If you garnish with cashews, I love to use roasted and salted cashews, but you can use raw as well.
The Thai curry paste has a spicy kick, but for extra heat, you can add a Thai chili or cayenne pepper.
For an extra thick and creamy curry, substitute coconut cream for coconut milk.
If the curry is too thin, use a cornstarch slurry to thicken it. Just mix 1 tablespoon of water with 1 tablespoon of cornstarch and gradually add to the curry, stirring continuously, until the desired thickness is reached.
Substitute with other veggies like green peppers, red onion, celery, cauliflower or broccoli.

Side view of chicken pineapple curry in a bowl with rice.

Common questions

Can you use fresh pineapple in this curry recipe?

I like to use canned pineapple because some of the reserved juices go in the curry. You can use fresh pineapple, but make sure you have some pineapple juice on hand too.

How do you thicken curry?

This curry is thickened with full-fat coconut milk. If you use light coconut milk, the curry will be too watery. You can also thicken curry with coconut cream or a cornstarch slurry.

How long will this curry last?

If stored in an airtight container in the fridge, this curry will last for 2-3 days.

Can you freeze this pineapple chicken curry?

I don’t recommend freezing this curry as the coconut milk may separate once the curry is defrosted. The veggies may also get mushy.