Coconut Curry Pineapple Chicken

Name: Coconut Curry Pineapple Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 pound chicken breast, cut into bite-sized pieces; 1 can (14 oz) coconut milk; 1 cup fresh pineapple, diced; 2 tablespoons red curry paste; 1 tablespoon soy sauce; 1 tablespoon lime juice; 1 bell pepper, sliced; 1 onion, chopped; Salt and pepper to taste; Fresh cilantro for garnish

Highlighted under: Global Flavors

I absolutely love making Coconut Curry Pineapple Chicken because it brings a burst of tropical flavors to our dinner table. The combination of tender chicken with a creamy coconut curry sauce and juicy pineapple creates a dish that's both savory and slightly sweet. Every bite feels like a mini-vacation to the tropics, making it perfect for weeknight meals or when entertaining friends. The vibrant colors and enticing aroma make it a hit every time we serve it up.

Created by

Emily

Last updated on 2026-01-30T00:39:30.614Z

When I first tried Coconut Curry Pineapple Chicken, it was a revelation. I was drawn to the unique flavor profile that marries the creaminess of coconut milk with the tangy sweetness of pineapple. I typically simmer the chicken in the sauce to infuse flavor and keep it juicy, which has turned into my go-to method for this dish. Making sure to use fresh pineapple really elevates the recipe, giving it that bright, zesty touch.

Another tip I’ve found helpful is to let the curry sit for a few minutes after cooking; this allows the flavors to meld beautifully. Serving it with a side of fluffy jasmine rice or over quinoa means you’ll have a satisfying, wholesome meal that feels indulgent yet healthy. It's truly a dish that everyone can enjoy!

        Why You'll Love This Recipe
        Rich coconut flavor paired with sweet pineapple
Creamy texture that envelops the tender chicken
A delightful balance of savory and slightly sweet flavors
Simple to prepare, making it ideal for busy weeknights

      

Ingredient Spotlight: Coconut Milk

Coconut milk is the heart of this Coconut Curry Pineapple Chicken, delivering a rich and creamy base that enhances each bite. Its velvety texture not only helps bind the flavors together but also lends a tropical richness that complements the spices perfectly. Look for full-fat coconut milk for the best flavor and creaminess; the lighter versions can dilute the richness. For a lighter alternative, you might try using coconut cream instead, which will enhance the creaminess even further.

When adding coconut milk to the skillet, be sure to stir well to incorporate the curry paste evenly. This is crucial for avoiding clumps of paste that can result in uneven flavor distribution. Allow the mixture to simmer until the sauce thickens to your desired consistency, usually around 15 minutes. Don’t rush this step; the simmering process allows the coconut and curry flavors to meld beautifully.

Tips for Perfect Chicken

For perfectly cooked chicken, cut your chicken breast into uniform bite-sized pieces; approximately 1-inch cubes are ideal. This ensures even cooking and a satisfying texture. Searing the chicken until it reaches a light golden brown is important not just for color but also for flavor, thanks to the Maillard reaction. If you find the chicken sticks, add a bit more olive oil to the pan to help it sear without moving too soon.

If you prefer darker meat, chicken thighs work wonderfully in this recipe, adding a richer flavor and juiciness. Just remember that thighs may require a slightly longer cooking time to ensure they reach an internal temperature of 165°F. If using leftover chicken, add it to the curry during the last 5 minutes of simmering just to heat it through and meld flavors without overcooking.

Ingredients

For the Coconut Curry Pineapple Chicken

2 tablespoons olive oil
1 pound chicken breast, cut into bite-sized pieces
1 can (14 oz) coconut milk
1 cup fresh pineapple, diced
2 tablespoons red curry paste
1 tablespoon soy sauce
1 tablespoon lime juice
1 bell pepper, sliced
1 onion, chopped
Salt and pepper to taste
Fresh cilantro for garnish

Instructions

Instructions

Cooking Steps

Sauté the Chicken

In a large skillet, heat olive oil over medium heat. Add the chicken pieces and cook until golden brown, about 5 minutes.

Add Vegetables

Stir in the onion and bell pepper. Cook until they soften, about 3-4 minutes.

Make the Curry Sauce

Pour in the coconut milk, add the red curry paste, soy sauce, and lime juice. Mix well to combine.

Add Pineapple

Fold in the diced pineapple and bring the mixture to a gentle simmer. Cook for an additional 15 minutes until the sauce thickens.

Season and Serve

Season with salt and pepper to taste. Garnish with fresh cilantro and serve with rice or quinoa.

Pro Tips

For an extra layer of flavor, consider adding a pinch of turmeric or ginger to the coconut curry mix. You can also substitute the chicken with shrimp for a delightful variation!

Make-Ahead and Storage

This Coconut Curry Pineapple Chicken is an excellent make-ahead option. You can prepare the entire dish up to the simmering stage and store it in the refrigerator for up to 3 days. When you're ready to serve, just reheat it gently on the stove over medium-low heat, ensuring it's warmed through but not boiling, which can break the texture of the coconut milk.

For long-term storage, consider freezing portions in airtight containers. The dish can be frozen for up to 3 months. When you're ready to enjoy, thaw it in the refrigerator overnight and gently reheat, adding a splash of coconut milk or water if it appears too thick. This will keep the sauce smooth and luscious.

Serving Suggestions

To complement the savory and sweet flavors of this dish, serve it over fluffy jasmine or basmati rice. The delicate grains soak up the sauce wonderfully and create a satisfying meal. For a lower-carb option, try serving it over cauliflower rice or steamed vegetables for a delightful contrast in texture and flavor.

Don’t forget about garnishes! A sprinkle of fresh cilantro adds a pop of color and freshness that brightens the dish, while a wedge of lime can introduce a zesty finish. For an extra punch, you might consider drizzling some sriracha or chili flakes over the top for those who enjoy a bit of heat!

Questions About Recipes

→ Can I use frozen chicken for this recipe?

Yes, but ensure it is fully thawed and cooked thoroughly before adding it to the skillet.

→ What can I substitute for coconut milk?

You can use almond milk or vegetable broth, but the flavor will differ significantly.

→ How can I make this dish spicier?

Add more red curry paste or include chopped fresh chilies to suit your heat preference.

→ Can I prepare the curry in advance?

Absolutely! It stores well in the fridge for up to 3 days and tastes even better the next day.