One-Pot Chicken Pineapple Curry (Printable Version)

A vibrant curry of tender chicken, pineapple, and creamy coconut, cooked together in one pot for easy meals.

# What You’ll Need:

→ Proteins

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 fl oz coconut milk, full fat
10 - 1 cup chicken broth
11 - 2 tablespoons Thai red curry paste
12 - 1 tablespoon fish sauce
13 - 1 tablespoon tamari or gluten-free soy sauce
14 - 1 teaspoon brown sugar
15 - Salt and freshly ground black pepper to taste

→ Garnish & Serving

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

# Method:

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 to the pot; cook for 1 minute until fragrant. Stir in Thai red curry paste and cook for another minute, allowing the spices to bloom.
03 - Add chicken pieces and brown on all sides for 4-5 minutes, stirring occasionally to ensure even coloring.
04 - Stir in red bell pepper, carrot, and pineapple chunks, combining thoroughly with the curry paste and chicken.
05 - Pour in coconut milk and chicken broth. Stir in fish sauce, soy sauce, and brown sugar, ensuring all ingredients are well incorporated.
06 - Bring to a gentle simmer, cover with a lid, and cook for 20 minutes, stirring occasionally to maintain even cooking and prevent sticking.
07 - Remove the lid and simmer uncovered for 5-10 minutes until the sauce reaches desired thickness and flavors concentrate.
08 - Taste the curry and adjust seasoning with additional salt and pepper as needed. Serve hot over jasmine rice, garnished with fresh cilantro and lime wedges.

# Expert Hints:

01 -
  • One-pot cooking means minimal cleanup and maximum flavor—everything cooks together, allowing the ingredients to meld beautifully.
  • The combination of sweet pineapple and creamy coconut milk creates a naturally balanced sauce that's both comforting and exotic.
  • Ready in just 50 minutes from start to finish, making it perfect for busy weeknights when you want something special without the fuss.
  • Naturally gluten-free and dairy-free, this curry accommodates various dietary needs without sacrificing taste.
  • The aromatic blend of ginger, garlic, and Thai red curry paste fills your kitchen with irresistible fragrance as it simmers.
02 -
  • Use a large pot or Dutch oven with a heavy bottom to ensure even heat distribution and prevent scorching.
  • Fresh pineapple provides the best texture and flavor, but canned pineapple in juice (not syrup) works well in a pinch—just drain it thoroughly.
  • Don't skip the fish sauce even if you're not a fan of its smell; it adds an essential umami depth that you won't taste directly but will notice if it's missing.
  • For meal prep, this curry stores beautifully in the refrigerator for up to 4 days and can be frozen for up to 3 months—just reheat gently on the stovetop.
  • To make this dish spicier or milder, adjust the amount of curry paste rather than adding hot sauce later, as the paste contains aromatic flavors beyond just heat.
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