Chicken and Pineapple Curry



Chicken and Pineapple Curry

I love curry as it can be a healthy, tasty and satisfying dish.  This curry hits all the spots as it is sweet and spicy.  I always double up so that I have some in the freezer, ready to whip out when the craving for a takeaway sets in!  If you prefer a milder taste just use a mild curry powder and paste.

Course Main Course
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4


  • 1 tsp coconut oil
  • 1 medium onion, chopped
  • 2 cloves garlic, crushed
  • 500 g chicken breast, cut into cubes / strips
  • 1 tsp medium curry powder
  • 2 tbsp medium curry paste
  • 1 small can pineapple rings, in juice, chopped (plus the juice)
  • 1 tbsp sultanas
  • 250 ml chicken stock (or can be substituted for vegetable stock)
  • 2 tsp creamed coconut (or 100ml coconut milk)
  • salt and pepper to taste


  1. Fry the onion in the coconut oil for 5 minutes until soft and add the garlic and fry for another minute, being careful not to let it burn.

  2. Add the chicken and cook until browned.

  3. Add the curry powder and curry paste and fry for a further 2 minutes.

  4. Add the pineapple and the juice from the tin, sultanas the stock and bring to the boil.

  5. Add the creamed coconut/ coconut milk and salt and pepper to taste and simmer on a low-medium heat for 20-25 minutes until the chicken is cooked through.

  6. Serve with rice or it is also delicious with a jacket potato.

Recipe Notes

I use the Lucy Bee creamed coconut as I find it gives the curry a richer and sweeter taste but coconut milk or the cream from the top of the tin when it has separated will work just as well.

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