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–+ servings
Savory Creamy Chicken Pineapple Curry

Savory Creamy Chicken Pineapple Curry for Tropical Bliss

Experience the tropical flavors of Savory Creamy Chicken Pineapple Curry with coconut milk and pineapple, perfect for dinner.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian, Curry, Tropical
Calories: 470
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups Rice Any long-grain variety works well.
  • 1 can Coconut Milk Substitute with regular milk for a non-coconut version.
For the Curry Sauce
  • 1 can Coconut Cream Regular dairy cream can be used as an alternative.
  • 3 tablespoons Red Curry Paste For milder tastes, swap in yellow curry paste.
  • 1 tablespoon Curry Powder Feel free to replace with other curry blends for variety.
  • 1 teaspoon Ground Ginger Fresh ginger can be used for a more vibrant flavor.
  • 1 teaspoon Garlic Powder Fresh garlic cloves can be adjusted according to taste.
For the Main Ingredients
  • 2 cups Cubed Chicken Breasts Firm tofu can make a great vegetarian option.
  • 1 medium Red Bell Pepper Use green bell pepper for a sharper taste.
  • 1 medium Yellow Bell Pepper Substitute with zucchini for added nutrition.
  • 1 cup Pineapple Chunks Fresh pineapple can elevate the flavor even more.
For the Finishing Touches
  • 1 tablespoon Brown Sugar Honey is a healthier substitute.
  • 1 teaspoon Red Pepper Flakes Adjust or omit based on your spice preference.
  • 0.5 cup Fresh Cilantro Basil can be switched in for a different herbal note.

Equipment

  • Pot
  • Large non-stick pan

Method
 

Step-by-Step Instructions
  1. Cook the rice according to the package instructions, typically about 15-20 minutes. Fluff the rice once cooked.
  2. Cube the chicken breasts and dice the red and yellow bell peppers.
  3. In a large non-stick pan over medium heat, whisk together coconut milk, coconut cream, red curry paste, curry powder, ground ginger, and garlic powder. Cook for 3-5 minutes until smooth.
  4. Add cubed chicken to the sauce and cook for 8-10 minutes, stirring occasionally, until chicken is no longer pink.
  5. Stir in pineapple chunks, bell peppers, brown sugar, and red pepper flakes. Simmer for an additional 5 minutes.
  6. Serve the curry over fluffed rice and garnish with fresh cilantro.

Nutrition

Serving: 1bowlCalories: 470kcalCarbohydrates: 58gProtein: 28gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 450mgPotassium: 600mgFiber: 3gSugar: 8gVitamin A: 1200IUVitamin C: 200mgCalcium: 30mgIron: 2mg

Notes

Prep chicken and vegetables up to 24 hours in advance. Taste your curry before serving; a splash of lime juice can enhance flavors.

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