Craving a flavorful and exotic weeknight dinner? This Coconut Curry Chicken with Pineapple is a delicious and vibrant dish that blends the creamy richness of coconut milk with the sweet tanginess of fresh pineapple. Tender chicken pieces are simmered in a fragrant curry sauce infused with tropical flavors, making it a perfect balance of savory, sweet, and spicy. Plus, it’s all made in one pan, ensuring minimal cleanup! Whether you’re a fan of bold flavors or looking to try something new, this dish is sure to impress.
Benefits:
- Tropical twist: The combination of coconut milk and pineapple adds a refreshing sweetness to the savory curry sauce, creating a unique flavor profile.
- High in protein: The chicken provides a lean source of protein, making this dish both delicious and nutritious.
- One-pan meal: With everything cooked in one skillet, this recipe is both convenient and perfect for easy cleanup.
- Customizable spice level: You can easily adjust the spice level to your preference by adding more or less curry paste.
Coconut Curry Chicken with Pineapple
Ingredients:
| For the Chicken and Sauce: ✦4 boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces ✦ 2 tablespoons olive oil ✦ 1 onion, finely chopped ✦ 3 cloves garlic, minced ✦ 1 tablespoon fresh ginger, minced ✦ 2 tablespoons red curry paste ✦ 1 can (14 oz) coconut milk ✦ 1 cup fresh pineapple chunks (or canned, drained) ✦ 1 tablespoon fish sauce (optional, for extra depth of flavor) ✦ 1 tablespoon soy sauce ✦ 1 teaspoon ground turmeric ✦ 1 teaspoon sugar ✦ Salt and pepper to taste ✦ Fresh cilantro for garnish | |
Directions:
Step 1: Prepare the Chicken
Season the chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
Step 2: Sauté the Aromatics
In the same skillet, add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and ginger, cooking for another minute until fragrant.
Step 3: Add the Curry Paste and Coconut Milk
Stir in the red curry paste and cook for 1-2 minutes, allowing the flavors to develop. Pour in the coconut milk, fish sauce (if using), soy sauce, turmeric, and sugar. Stir to combine, and bring the mixture to a simmer.
Step 4: Add Pineapple and Chicken
Once the sauce is simmering, add the fresh pineapple chunks and return the chicken to the skillet. Stir to coat the chicken and pineapple with the sauce. Simmer for another 10-12 minutes, allowing the flavors to meld and the sauce to thicken.
Step 5: Serve
Once the chicken is fully cooked and the sauce has thickened, remove from heat. Garnish with fresh cilantro and serve the Coconut Curry Chicken with steamed rice or naan bread. Enjoy this tropical and savory dish!
Nutrition Facts: (per serving)
| 480 | 30g | 20g | 30g |
| Calories | Fat | Carbs | Protein |
View Full Nutrition Label:
| Total Fat: 30g | 46% |
| Saturated Fat: 20g | 100% |
| Sodium: 650mg | 27% |
| Total Carbohydrate: 20g | 7% |
| Dietary Fiber: 4g | 16% |
| Total Sugars: 10g | |
| Protein: 30g | 60% |
| Calcium: 30mg | 3% |
| Iron: 4mg | 22% |
| Potassium: 450mg | 13% |
Cook’s Note:
For a more intense flavor, let the curry simmer for a bit longer to allow the sauce to reduce and thicken. If you prefer a milder curry, reduce the amount of red curry paste or substitute with a milder yellow curry paste.
Tips:
- To save time, use pre-cut pineapple or canned pineapple chunks.
- For an extra layer of flavor, toast the curry paste for a minute before adding the coconut milk.
- Adjust the heat by adding more curry paste or a pinch of red pepper flakes for extra spice.
Indulge in the tropical flavors of this Coconut Curry Chicken with Pineapple for a dinner that’s quick, satisfying, and packed with delicious flavor!
