Tender and juicy bites of chicken simmered in a rich and creamy sauce; this Thai chicken pineapple curry is a comforting weeknight dinner. Ready in just 20 minutes, this green curry uses pineapple for a punch of tropical flavor.
You’ll never opt for takeout again after you whip up this Thai chicken pineapple curry. Simmered in a coconut milk, green Thai sauce there’s also bites of pineapple to blend savory flavors with sweetness.
As a Certified Nutrition Coach, I love that this chicken curry with pineapple comes together in under 20 minutes and is packed with protein and flavor. It makes clean eating a little bit simpler for busy parents.
Why You'll Love This Recipe
Easy: Though it looks like it would be complicated, the green curry actually comes together in under 20 minutes making it perfect for busy weeknights.
Healthy: This curry recipe is dairy-free, gluten-free, and paleo-approved while still packing in a ton of flavor.
Comforting: The recipe is the perfect blend of pick me up from the coconut milk and pineapple infused with savory comfort from the Thai green sauce.
Ingredients and Substitutions
Below is a quick shot of everything you’ll need to make the Thai chicken pineapple curry.
Double-check that the Thai sauce you use is gluten-free. You’ll also want to use canned, full-fat coconut milk for the richest flavor. Use only the thick white cream from the can and discard any water if it’s separated.
Broccoli can be subbed out with green peas or zucchini to switch up your vegetables.
Expert Tips To Make It
If you have the time, marinate the chicken in some of the green curry paste and coconut milk for 30 minutes. It makes the flavor more potent.
For extra spice, add more curry paste or use a green chili when you add the vegetables.
Fresh pineapple will give the green chicken curry a better and more vibrant taste.
Serve the curry over steamed basmati rice or cauliflower rice if you want to lighten it up. Mixing it in with gluten-free quinoa noodles is actually tasty too.
How To Make Thai Chicken Curry
Step 1: Season the chicken with salt and pepper and sear it in a skillet over medium heat.
Step 2: Add the remaining ingredients except the pineapple and mix well. Simmer until the chicken is fully cooked.
Step 3: Mix in the pineapple and let the flavors combine for a minute or two.
Step 4: Serve over rice. Garnish with fresh limes.
How To Store It
Allow the Thai chicken pineapple curry to cool fully and store it in the fridge in an airtight container for up to 5 days.
You can reheat it in a skillet over medium heat until warmed through (about 6 minutes). You’ll need to add a splash of water or coconut milk to thin the sauce.
I wouldn’t advise microwaving leftovers as it’ll create mushy vegetables.
Flavor Variations
There are a few fun ways you can adjust the flavor of the chicken curry with pineapple if you want new tastes.
Heat: Use some cayenne pepper, jalapenos, or more green curry paste if you like spice.
Fruit: Switching it up and using something like peaches or nectarines is a refreshing way to change the taste- or just make this sweet peach curry.
Herbs: Garnish the curry with fresh basil, cilantro, or parsley. Of course you can add these herbs into the cooking process also.
FAQs
This curry isn’t hot-hot but it does have a bit of a kick. Some of this depends on the brand of green curry you use too. When in doubt, use less and then taste test before adding more.
Sure! Whip it up and store it in the fridge (do not store with or over rice). When you need it, add some extra water or coconut milk to the dish and reheat it over low to medium on the stove until it’s almost simmering.
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Thai Chicken Pineapple Curry
Equipment
- Sharp knives
Ingredients
- 1 ½ pounds Chicken thighs boneless, skinless (680 g)
- ¼ teaspoon Sea salt
- ¼ teaspoon Ground black pepper
- 1 tablespoon Avocado oil
- 1 Red bell pepper diced (4.4 oz | 125 g)
- 1 cup Broccoli florets 5.3 oz | 150 g
- 1 tablespoon Chopped cilantro
- 3 tablespoons Thai green curry paste 1.6 oz | 45 g
- 1 can Coconut milk 14 oz | 400 ml
- 1.5 cups Pineapple chunks 10.6 oz | 300 g
Instructions
- Chop the chicken into chunks and season the chicken thighs with sea salt and black pepper.
- Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat.
- Sear the chicken for 3 minutes, flipping occasionally to lightly brown each side.
- Add diced red bell pepper, broccoli florets, chopped cilantro, green curry paste, and coconut milk to the skillet.
- Stir to combine, then simmer for 5 minutes, or until the chicken is fully cooked and the vegetables are tender-crisp.
- Stir in the pineapple chunks. Allow the curry to warm through for another minute.
- Remove the skillet from the heat and serve hot over steamed rice.
- Garnish with additional cilantro if desired.
Notes
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Shelby S says
I always think a good curry takes forever to some together but everytime I make this I'm mind blown how simple it is.