One-Pan Chicken Pineapple Curry

Imagine the sweet aroma of tropical pineapple mingling with warm curry spices, creamy coconut milk, and tender chicken—all coming together in a single pan. This One-Pan Chicken Pineapple Coconut Curry is a weeknight dream: bold, vibrant, and utterly comforting, yet surprisingly simple to prepare. With just 15 minutes of prep and 30 minutes of cooking, you'll have a restaurant-quality dish that transports your taste buds to a sunlit island paradise.

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The magic of this curry lies in its layered flavors. First, the chicken gets a golden sear to lock in juiciness. Then, aromatic ginger and garlic infuse the oil before the spices bloom, releasing their earthy warmth. Juicy pineapple chunks add pops of sweetness, while full-fat coconut milk creates a luscious, velvety sauce that clings to every bite. A squeeze of fresh lime at the end brightens everything, making each spoonful irresistible.

Ingredients

• 1.5 lbs (700 g) boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 red bell pepper, sliced
• 1 cup (180 g) fresh pineapple, cut into chunks (or canned, drained)
• 2 tablespoons vegetable oil
• 1 can (14 oz / 400 ml) coconut milk (full fat recommended)
• 1/2 cup (120 ml) chicken broth
• 2 tablespoons soy sauce (use tamari for gluten-free)
• 1 tablespoon fish sauce (optional, for extra umami)
• Juice of 1 lime
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1/2 teaspoon chili flakes, or to taste
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions

Step 1

Heat the vegetable oil in a large, deep skillet or sauté pan over medium-high heat.

Step 2

Add the chicken pieces and brown on all sides, about 4–5 minutes. Remove chicken to a plate and set aside.

Step 3

In the same pan, add the onion and bell pepper. Sauté for 3–4 minutes until softened.

Step 4

Add the garlic and ginger; cook for 1 minute until fragrant.

Step 5

Sprinkle in the curry powder, turmeric, and chili flakes. Stir for 30 seconds to bloom the spices.

Step 6

Return the chicken to the pan. Add the pineapple chunks and mix well.

Step 7

Pour in the coconut milk, chicken broth, soy sauce, and fish sauce (if using). Stir to combine.

Step 8

Bring to a gentle simmer. Cover and cook for 15–18 minutes, stirring occasionally, until chicken is cooked through and sauce is slightly thickened.

Step 9

Stir in lime juice and adjust salt and pepper to taste.

Step 10

Serve hot, garnished with fresh cilantro. Pairs well with steamed jasmine rice or coconut rice.

Zusatztipps für die Zubereitung

For the best results, use full-fat coconut milk—it creates a richer, creamier sauce. If you prefer a thicker consistency, simmer uncovered for the last few minutes to reduce the liquid. Don't skip browning the chicken; that caramelization adds depth to the overall flavor. Fresh pineapple is ideal for texture, but canned works beautifully in a pinch—just be sure to drain it well. Blooming the spices in oil for 30 seconds awakens their aromatic oils and intensifies the curry's flavor profile.

Varianten und Anpassungen

This recipe is wonderfully adaptable. For a vegetarian version, swap the chicken for firm tofu and use vegetable broth instead of chicken broth. Add snap peas or baby spinach during the last few minutes of cooking for extra greens and nutrients. If you love heat, increase the chili flakes or add a sliced Thai chili. You can also substitute chicken thighs with breast meat, though thighs remain juicier and more flavorful. For a nut-free option, ensure your curry powder blend is free from cross-contamination.

Serviervorschläge

This vibrant curry shines when served over steamed jasmine rice or fragrant coconut rice, which soaks up the luscious sauce. For a low-carb option, try cauliflower rice or zucchini noodles. Garnish generously with fresh cilantro and add a wedge of lime on the side for an extra citrus kick. A crisp Riesling or chilled rosé complements the tropical sweetness and spice beautifully. Serve with warm naan or flatbread if you're not strictly gluten-free, and enjoy the contrast of textures.

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This One-Pan Chicken Pineapple Coconut Curry proves that weeknight dinners can be both effortless and extraordinary. With its balance of sweet, savory, and spicy notes, it's a dish that pleases everyone at the table—from picky eaters to adventurous foodies. The minimal cleanup is just the cherry on top of an already perfect meal. So grab your skillet, gather your ingredients, and let the tropical flavors whisk you away to a cozy, flavorful escape.

Recipe FAQs

→ How do I ensure chicken stays tender?

Cook chicken gently over medium heat and avoid overcooking. Simmering in coconut milk helps keep it moist and tender.

→ Can I substitute canned pineapple with fresh?

Yes, fresh pineapple chunks bring a bright sweetness that complements the spices well. Just make sure they are ripe and cut evenly.

→ What’s a good side for this dish?

Steamed jasmine rice or coconut rice pairs beautifully, soaking up the flavorful sauce and balancing the spices.

→ How to adjust the heat level?

Modify chili flakes to your preferred spice tolerance or omit them entirely for a milder version.

→ Is there a vegetarian alternative?

Substitute chicken with firm tofu and use vegetable broth instead of chicken broth for a plant-based variation.