One-Pot Chicken Pineapple Curry (Print version)

Tender chicken cooked with pineapple, coconut milk, and spices for a vibrant, easy weeknight dish.

# What You'll Need:

→ Poultry

01 - 1.3 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

→ Vegetables & Fruit

02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
05 - 1 red bell pepper, sliced
06 - 1 cup fresh pineapple chunks
07 - 1 medium carrot, sliced

→ Pantry & Liquids

08 - 2 tablespoons vegetable oil
09 - 13.5 fluid ounces coconut milk, full fat
10 - 1 cup chicken broth
11 - 2 tablespoons Thai red curry paste
12 - 1 tablespoon fish sauce
13 - 1 tablespoon soy sauce or tamari
14 - 1 teaspoon brown sugar
15 - Salt and freshly ground black pepper to taste

→ Garnish & Accompaniments

16 - Fresh cilantro, chopped
17 - Cooked jasmine rice for serving
18 - Lime wedges for serving

# Directions:

01 - Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté for 3-4 minutes until softened.
02 - Add minced garlic and grated ginger; cook for 1 minute until fragrant.
03 - Stir in red curry paste and cook for another minute, ensuring it coats the aromatics.
04 - Add chicken pieces and brown on all sides for 4-5 minutes until edges are sealed.
05 - Add bell pepper, carrot, and pineapple chunks. Stir to combine all ingredients.
06 - Pour in coconut milk and chicken broth. Stir in fish sauce, soy sauce, and brown sugar until well combined.
07 - Bring to a gentle simmer, cover, and cook for 20 minutes, stirring occasionally.
08 - Remove the lid and simmer uncovered for 5-10 minutes to thicken the sauce to desired consistency.
09 - Taste the curry and adjust seasoning with additional salt and pepper as needed.
10 - Serve hot over jasmine rice, garnished with fresh cilantro and lime wedges on the side.

# Expert Tips:

01 -
  • The sweet pineapple balances the savory curry paste in a way that feels almost like a happy accident but tastes completely intentional.
  • One pot means you're actually relaxing while dinner cooks instead of juggling multiple burners and pans.
  • It's naturally gluten-free and dairy-free, so you're not sacrificing flavor for dietary needs.
02 -
  • Fish sauce smells like low tide at first, but once it hits the heat and combines with the other flavors, it becomes invisible magic that makes people ask what's in this.
  • Don't skip the browning step with the chicken—those few minutes create a fond on the bottom that dissolves into the sauce and transforms it from okay to genuinely delicious.
03 -
  • Buy your curry paste from an Asian grocery store or the Asian section of a regular grocery store—it tastes noticeably fresher and more vibrant than what sits on shelves in international aisles.
  • If your coconut milk has separated (cream on top, liquid below), give it a good stir before measuring—you want both parts in your pot.
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