A vibrant dish featuring chicken, pineapple, coconut milk, and spices cooked all in one pan.
# What You’ll Need:
→ Protein & Produce
01 - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 1 medium 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, cut into chunks
07 - 2 tablespoons vegetable oil
→ Liquids & Canned Goods
08 - 1 can (14 fl oz) full fat coconut milk
09 - 1/2 cup chicken broth
10 - 2 tablespoons soy sauce or tamari for gluten-free
11 - 1 tablespoon fish sauce, optional
12 - Juice of 1 lime
→ Spices & Seasonings
13 - 2 tablespoons curry powder
14 - 1 teaspoon ground turmeric
15 - 1/2 teaspoon chili flakes or to taste
16 - Salt and pepper to taste
17 - Fresh cilantro for garnish
# Directions:
01 - Heat vegetable oil in a large deep skillet over medium-high heat. Add chicken pieces and brown on all sides for 4-5 minutes. Transfer chicken to a plate.
02 - In the same pan, add chopped onion and bell pepper slices. Sauté for 3-4 minutes until vegetables begin to soften.
03 - Add minced garlic and grated ginger to the pan. Cook for 1 minute until fragrant. Sprinkle curry powder, turmeric, and chili flakes into the pan. Stir continuously for 30 seconds to bloom the spices.
04 - Return the browned chicken to the pan. Add pineapple chunks and mix thoroughly to incorporate all ingredients.
05 - Pour coconut milk, chicken broth, soy sauce, and fish sauce if using into the pan. Stir well to combine. Bring to a gentle simmer, cover the pan, and cook for 15-18 minutes, stirring occasionally, until chicken is fully cooked and sauce thickens.
06 - Stir in lime juice and adjust seasoning with salt and pepper to taste. Serve hot, garnished with fresh cilantro.
