One-Pan Chicken Pineapple Curry (Printable Version)

Tender chicken cooked with pineapple, coconut milk, and spices in a flavorful, easy one-pan dish.

# Ingredient List:

→ Protein & Produce

01 - 1.5 pounds 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 fluid ounces) 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 the vegetable oil in a large, deep skillet or sauté pan over medium-high heat.
02 - Add the chicken pieces and brown on all sides, approximately 4 to 5 minutes. Remove chicken to a plate and set aside.
03 - In the same pan, add the onion and bell pepper. Sauté for 3 to 4 minutes until softened.
04 - Add the garlic and ginger; cook for 1 minute until fragrant.
05 - Sprinkle in the curry powder, turmeric, and chili flakes. Stir for 30 seconds to bloom the spices.
06 - Return the chicken to the pan. Add the pineapple chunks and mix well.
07 - Pour in the coconut milk, chicken broth, soy sauce, and fish sauce if using. Stir to combine.
08 - Bring to a gentle simmer. Cover and cook for 15 to 18 minutes, stirring occasionally, until chicken is cooked through and sauce is slightly thickened.
09 - Stir in lime juice and adjust salt and pepper to taste.
10 - Serve hot, garnished with fresh cilantro. Pairs well with steamed jasmine rice or coconut rice.

# Expert Advice:

01 -
  • The sweetness of pineapple balances the heat so perfectly that even spice-shy friends end up obsessed with it.
  • One pan means you can actually enjoy your guests instead of standing at the stove running a relay race.
  • It tastes like you spent hours perfecting it, but your secret is safe with me.
02 -
  • Don't skip browning the chicken—those caramelized edges taste absolutely nothing like pale, boiled chicken, and they're the secret to a curry that tastes complex rather than flat.
  • Coconut milk separates if it sits too long, so give the can a good shake or stir before opening, or just embrace the separation and stir it into the curry—either way, you'll get the creamy result you're after.
03 -
  • If your curry powder tastes dusty or muted, you've found a brand to retire—good curry powder should smell warm and inviting even in the jar, and that's what you'll taste in your final dish.
  • Fish sauce is optional but not unnecessary—if you've never used it, add half the amount first, taste, and then decide if you want more, because a little goes such a long way.
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