One-Pot Chicken Pineapple Curry (Printer-friendly)

Tender chicken simmered with pineapple and coconut milk for a rich, easy dinner.

# What You'll Need:

→ Meats

01 - 1.3 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

→ Vegetables & Fruit

02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
05 - 1 red bell pepper, sliced
06 - 1 cup fresh pineapple chunks
07 - 1 medium carrot, sliced

→ Pantry & Liquids

08 - 2 tablespoons vegetable oil
09 - 13.5 fluid ounces coconut milk, full fat
10 - 1 cup chicken broth
11 - 2 tablespoons Thai red curry paste
12 - 1 tablespoon fish sauce
13 - 1 tablespoon soy sauce or tamari
14 - 1 teaspoon brown sugar
15 - Salt and freshly ground black pepper to taste

→ Herbs & Garnish

16 - Fresh cilantro, chopped for garnish
17 - Cooked jasmine rice for serving
18 - Lime wedges for serving

# Directions:

01 - Heat vegetable oil in a large pot over medium heat. Add chopped onion and sauté for 3-4 minutes until softened and translucent.
02 - Add minced garlic and grated ginger; cook for 1 minute until fragrant, stirring constantly.
03 - Stir in Thai red curry paste and cook for 1 minute to release aromatic oils and deepen flavor.
04 - Add chicken pieces and brown on all sides for 4-5 minutes, stirring occasionally for even cooking.
05 - Add bell pepper, carrot, and pineapple chunks; stir to combine and coat with curry base.
06 - Pour in coconut milk and chicken broth. Stir in fish sauce, soy sauce, and brown sugar until well incorporated.
07 - Bring to a gentle simmer, cover with lid, and cook for 20 minutes, stirring occasionally to ensure even cooking.
08 - Remove lid and simmer uncovered for 5-10 minutes to thicken sauce to desired consistency.
09 - Taste curry and adjust seasoning with salt and pepper as needed.
10 - Ladle curry over jasmine rice and garnish with fresh cilantro and lime wedges.

# Expert Advice:

01 -
  • Everything cooks in one pot, which means minimal cleanup and more time actually enjoying dinner.
  • The sweet pineapple plays perfectly against the creamy coconut and spicy curry, creating layers of flavor that feel restaurant-quality but taste like home.
  • It's naturally gluten-free and dairy-free, so you can feed almost anyone without stress or substitutions.
02 -
  • If your sauce looks too thick after simmering, just add a splash of broth or water to loosen it; curry should flow gently over rice, not sit like concrete.
  • Don't skip browning the chicken—those caramelized bits stuck to the pan become part of the sauce and contribute serious depth.
  • Fish sauce smells challenging when you first open the jar, but trust the process; it's the secret ingredient that makes people say this tastes like a restaurant made it.
03 -
  • If you're nervous about the fish sauce, add it slowly and taste as you go; you're looking for depth, not a fishy flavor.
  • Don't rush the simmering stage—low and gentle gives the chicken time to become impossibly tender rather than stringy or tough.
  • Buy your coconut milk and curry paste from an Asian market if you can; the quality is noticeably better and the prices are kinder.
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