This Thai Pineapple Chicken Curry with Coconut Milk is a 30-minute weeknight dinner the whole family will love. Tender chicken and juicy pineapple simmer in a mild coconut curry sauce that delivers tropical flavor without overwhelming heat.
A Quick Look At The Recipe
- ⏲️Ready In: 20 Minutes
- 👪Serves: 5
- 🍽 Calories and Protein: 539 kcals and 25 grams of protein
- 📋Main Ingredients: Boneless chicken thighs, Thai green curry paste, coconut milk, pineapple chunks, broccoli, and green pepper.
- 📖 Dietary Notes: Dairy-free and gluten-free.
- ⭐ Why You'll Love It: It’s a creamy, bold-flavored curry that tastes like takeout but comes together fast with simple, real ingredients. Perfect for busy weeknights.
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You’ll never opt for takeout again after making this (or even something quick like this inside out egg roll recipe). The coconut milk sauce stays creamy and mild, while juicy pineapple adds just enough sweetness to balance the curry flavor. Great for both kids and adults, it’s Thai-inspired comfort without being overly spicy or complicated.
love that this comes together fast, uses simple ingredients (yes, canned pineapple works!), and reheats beautifully for leftovers. It’s an easy way to get a high-protein dinner on the table for busy nights, right alongside family favorites like this Italian sausage and rice skillet.
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💭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, with easy pantry ingredients making it perfect for busy weeknights.
Versatile: There are lots of ways to vary the recipe from the way you make it to the way you serve it.
Comforting: This Thai pineapple curry has juicy chicken, a creamy coconut milk sauce, and just the right pick-me-up flavor from pineapple.
Ingredients and Substitutions
- Thai sauce: Double-check that the Thai sauce you use is gluten-free. Depending on preference, you may want to adjust the amount you use.
- Coconut milk: 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.
- Pineapple: Fresh pineapple will give the green chicken curry a better and more vibrant taste.
- Chicken thighs: Thighs work best for thisThai pineapple chicken curry because they result in ultra-juicy bites. However, chicken breasts can work as well, but they'll be chewier.
- Vegetables: Broccoli can be substituted with green peas or zucchini to switch up your vegetables.
See the recipe card for full information on ingredients and quantities.
Flavor Variations
There are a few fun ways you can adjust the flavor of the Thai pineapple curry if you want new tastes. I've actually used gluten-free crispy chicken bites in it, and it was a super tasty twist!
- 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.
- Protein: If you're sick of chicken, know that shrimp or steak bites work in the recipe as well.
- Herbs: Garnish the curry with fresh basil, cilantro, or parsley. Of course, you can add these herbs to the cooking process also.
How To Make Thai Pineapple Curry With Coconut Milk
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.
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.
You can easily customize the spice level of the curry. For extra spice, add more curry paste or use a green chili when you add the vegetables.
If making this coconut milk curry with kids in mind, you can tame the spice by using less Thai sauce and adding more coconut milk and apineapple.
How to store it: Allow the Thai 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.
How To Serve It
Serve the curry over steamed basmati rice, cooked quinoa, or Whole30 cauliflower rice if you want to lighten it up.
Of course, mixing it in with gluten-free quinoa noodles is tasty too. To give more of a dipping vibe, serve the pineapple curry with gluten-free pita (this is my kids' favorite!). Typically, I cook the sauce down a bit if I'm doing this.
Thai Pineapple Chicken Curry 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. You can also add more coconut milk and pineapple to take the spice down a bit for kids.
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 heat on the stove until it’s almost simmering.
Yes, you can use canned pineapple to make Thai curry. However, fresh pineapple will bring more flavor and color to the dish. If using canned pineapple, make sure to drain the excess water first.
Yes, you can freeze pineapple curry once cooled in an airtight container for up to 2 months. When you're ready, let it thaw overnight in the fridge and reheat it on the stove over medium heat. You may want to add a splash of coconut milk to it to help regain its creaminess.
More Gluten-Free Dinner Recipes
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Thai Pineapple Chicken Curry With Coconut Milk
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 or another grain of choice.
- Garnish with additional cilantro if desired.
Notes
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Nutrition
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.