One-Pot Chicken Pineapple Curry

Imagine coming home to the irresistible aroma of fragrant curry spices mingling with sweet pineapple and rich coconut—all from a single pot that's ready in under an hour. This One-Pot Chicken Pineapple Coconut Curry brings together tender chicken thighs, vibrant bell peppers, and juicy pineapple chunks in a creamy, aromatic sauce that captures the essence of tropical comfort food. With minimal prep and cleanup, this Asian-inspired dish transforms simple pantry staples into a weeknight dinner that feels like a culinary escape.

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The magic of this curry lies in its layered flavors: aromatic ginger and garlic form the foundation, Thai red curry paste brings warmth and depth, while fish sauce and soy sauce add umami richness. The pineapple not only contributes natural sweetness but also helps tenderize the chicken as it simmers. Whether you're new to curry-making or a seasoned pro, this foolproof recipe delivers restaurant-quality results every time.

Ingredients

• 600 g (1.3 lbs) boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 thumb-sized piece fresh ginger, grated (about 1 tbsp)
• 1 red bell pepper, sliced
• 1 cup (200 g) fresh pineapple chunks (or canned in juice, drained)
• 1 medium carrot, sliced
• 2 tbsp vegetable oil
• 400 ml (1 can) coconut milk (full fat)
• 1 cup (240 ml) chicken broth
• 2 tbsp Thai red curry paste
• 1 tbsp fish sauce
• 1 tbsp soy sauce (use tamari for gluten-free)
• 1 tsp brown sugar
• Salt and freshly ground black pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Cooked jasmine rice, to serve
• Lime wedges, to serve

Instructions

Step 1

Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened.

Step 2

Add the garlic and ginger; cook for 1 minute until fragrant.

Step 3

Stir in the red curry paste and cook for another minute.

Step 4

Add the chicken pieces and brown on all sides for 4–5 minutes.

Step 5

Add the bell pepper, carrot, and pineapple chunks. Stir to combine.

Step 6

Pour in the coconut milk and chicken broth. Stir in fish sauce, soy sauce, and brown sugar.

Step 7

Bring to a gentle simmer, cover, and cook for 20 minutes, stirring occasionally.

Step 8

Remove the lid and simmer uncovered for 5–10 minutes to thicken the sauce as desired.

Step 9

Taste and adjust seasoning with salt and pepper if needed.

Step 10

Serve hot over jasmine rice, garnished with fresh cilantro and lime wedges.

Zusatztipps für die Zubereitung

For the best flavor development, don't rush the aromatics—let the onion soften fully before adding garlic and ginger, as this builds a sweet, caramelized base. When browning the chicken, resist the urge to stir constantly; allowing the pieces to develop golden spots adds depth to the final dish. Use full-fat coconut milk rather than light versions for the creamiest, most authentic sauce. If your curry paste seems mild, bloom it in the oil for the full minute to awaken its aromatic compounds. Always taste before the final seasoning adjustment, as fish sauce and soy sauce can vary in saltiness between brands.

Varianten und Anpassungen

This versatile curry adapts beautifully to different preferences and dietary needs. For extra heat, add sliced fresh chili or a pinch of chili flakes with the curry paste. Substitute chicken breasts if preferred, but reduce cooking time by 5 minutes to prevent overcooking. For a vegetarian version, replace chicken with firm tofu and use vegetable broth instead of chicken broth. You can also add other vegetables like baby corn, snap peas, or zucchini in Step 5. If you prefer a thicker curry, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it in during the final simmer. Fresh pineapple offers the best texture, but canned pineapple in juice (well-drained) works perfectly for convenience.

Serviervorschläge

Serve this fragrant curry over a bed of fluffy jasmine rice to soak up every bit of the creamy coconut sauce. For a low-carb option, try cauliflower rice or zucchini noodles instead. Fresh cilantro and a squeeze of lime juice add brightness that cuts through the richness—don't skip these garnishes. Consider setting out small bowls of additional toppings like crushed peanuts, sliced green onions, or extra chili flakes for guests to customize their bowls. This curry pairs beautifully with a crisp Riesling or a light lager that complements the sweet and savory flavors. Leftovers keep well for up to 3 days and often taste even better as the flavors meld together.

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This One-Pot Chicken Pineapple Coconut Curry proves that extraordinary flavor doesn't require complicated techniques or endless dishes. With its perfect balance of sweet, savory, and spicy notes, it's a dish that brings comfort and excitement to your dinner table. The beauty of one-pot cooking means you can focus on enjoying the meal rather than dreading cleanup. Whether you're cooking for family on a Tuesday night or entertaining friends on the weekend, this curry delivers impressive results with minimal effort—making it a recipe you'll return to again and again.

Recipe FAQs

→ What cut of chicken works best?

Boneless, skinless chicken thighs are ideal for tender, juicy results and hold up well to simmering.

→ Can I substitute canned pineapple with fresh?

Yes, fresh pineapple chunks provide natural sweetness and a vibrant texture; just ensure they are cut into bite-sized pieces.

→ Is it possible to make this dish vegetarian?

Replace chicken with firm tofu and swap chicken broth for vegetable broth for a satisfying vegetarian version.

→ How can I add more heat to this curry?

Incorporate sliced fresh chili or chili flakes along with the curry paste to increase spiciness.

→ What is the best way to serve this dish?

Serve hot over steamed jasmine rice, garnished with freshly chopped cilantro and lime wedges for added brightness.

→ Are there any allergen considerations?

This dish contains fish sauce and soy sauce; use gluten-free soy sauce if necessary and check labels carefully.