One-Pan Chicken Pineapple Curry

Imagine the sun-drenched flavors of the tropics meeting the warmth of aromatic curry spices—all in one vibrant pan. This One-Pan Chicken Pineapple Coconut Curry brings together tender chicken thighs, sweet pineapple chunks, and a lusciously creamy coconut sauce that's both comforting and exotic. Whether you're craving something different for a weeknight dinner or looking to impress guests without the fuss, this gluten-free, dairy-free dish delivers big flavor with minimal cleanup. In just 45 minutes, you'll have a restaurant-quality meal that transports your taste buds to a tropical paradise.

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The magic of this curry lies in its layers of flavor. Golden turmeric and fragrant curry powder create an aromatic base, while fresh ginger and garlic add depth. The pineapple not only contributes natural sweetness but also a subtle acidity that brightens the rich coconut milk. Each bite offers a perfect harmony of sweet, savory, and spicy notes that will have everyone coming back for seconds.

Ingredients

• Protein & Produce: 1.5 lbs (700 g) boneless, skinless chicken thighs, cut into bite-sized pieces; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 red bell pepper, sliced; 1 cup (180 g) fresh pineapple, cut into chunks (or canned, drained); 2 tablespoons vegetable oil
• Liquids & Canned Goods: 1 can (14 oz / 400 ml) coconut milk (full fat recommended); 1/2 cup (120 ml) chicken broth; 2 tablespoons soy sauce (use tamari for gluten-free); 1 tablespoon fish sauce (optional, for extra umami); Juice of 1 lime
• Spices & Seasonings: 2 tablespoons curry powder; 1 teaspoon ground turmeric; 1/2 teaspoon chili flakes, or to taste; Salt and pepper, to taste; Fresh cilantro, for garnish

Instructions

Step 1

Heat the vegetable oil in a large, deep skillet or sauté pan over medium-high heat.

Step 2

Add the chicken pieces and brown on all sides, about 4–5 minutes. Remove chicken to a plate and set aside.

Step 3

In the same pan, add the onion and bell pepper. Sauté for 3–4 minutes until softened.

Step 4

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

Step 5

Sprinkle in the curry powder, turmeric, and chili flakes. Stir for 30 seconds to bloom the spices.

Step 6

Return the chicken to the pan. Add the pineapple chunks and mix well.

Step 7

Pour in the coconut milk, chicken broth, soy sauce, and fish sauce (if using). Stir to combine.

Step 8

Bring to a gentle simmer. Cover and cook for 15–18 minutes, stirring occasionally, until chicken is cooked through and sauce is slightly thickened.

Step 9

Stir in lime juice and adjust salt and pepper to taste.

Step 10

Serve hot, garnished with fresh cilantro. Pairs well with steamed jasmine rice or coconut rice.

Zusatztipps für die Zubereitung

For the best results, use full-fat coconut milk—it creates that irresistibly creamy texture and rich mouthfeel. When browning the chicken in step 2, don't overcrowd the pan; work in batches if needed to ensure proper caramelization. The brief blooming of spices in step 5 is crucial for unlocking their full aromatic potential, so don't skip this step even though it only takes 30 seconds. If your sauce seems too thick during cooking, add a splash more chicken broth; if it's too thin, simmer uncovered for a few extra minutes to reduce.

Varianten und Anpassungen

This versatile curry welcomes endless customization. For a vegetarian version, substitute the chicken with firm tofu (pressed and cubed) and use vegetable broth instead of chicken broth. Want more vegetables? Add snap peas, baby spinach, or sliced zucchini in the final minutes of cooking. Heat lovers can increase the chili flakes or add a sliced Thai chili. For a protein variation, try shrimp instead of chicken—just reduce the cooking time to 5–6 minutes. You can also swap the pineapple for mango chunks for a different tropical twist.

Serviervorschläge

This curry shines when served over a bed of fluffy steamed jasmine rice or fragrant coconut rice, which soaks up every drop of the luscious sauce. For a low-carb option, try cauliflower rice or spiralized zucchini noodles. Garnish generously with fresh cilantro and serve with lime wedges on the side for an extra burst of citrus. The dish pairs beautifully with a crisp Riesling or chilled rosé, and a side of warm naan bread or cucumber salad makes the perfect accompaniment. Leftovers store wonderfully in the refrigerator for up to 3 days and often taste even better the next day as the flavors meld together.

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This One-Pan Chicken Pineapple Coconut Curry proves that weeknight dinners can be both effortless and extraordinary. With its perfect balance of sweet tropical fruit, aromatic spices, and creamy coconut richness, it's a dish that brings joy to the table without keeping you tied to the kitchen. Whether you're feeding your family or entertaining friends, this curry delivers impressive flavors with minimal effort and cleanup. Give it a try tonight and let the tropical flavors transport you to paradise—one delicious bite at a time.

Recipe Questions & Answers

→ Can I substitute chicken with other proteins?

Yes, firm tofu can be used as a vegetarian alternative, and vegetable broth should replace chicken broth to maintain flavor.

→ How do I adjust the spice level?

Modify the amount of chili flakes according to your preferred heat, adding more for extra spice or less for milder flavor.

→ What type of rice pairs best with this dish?

Steamed jasmine rice or coconut rice complement the tropical flavors and creamy sauce beautifully.

→ Is it possible to add vegetables?

Yes, snap peas or baby spinach can be added in the last few minutes of cooking for added greens and texture.

→ Can I prepare this dish ahead of time?

The flavors improve if allowed to rest briefly; store in an airtight container and gently reheat before serving.