Pineapple Coconut Chicken Curry

Remember that pineapple-marinating-in-rum that I played around with a few weeks ago? Well, last night we enjoyed the rummy fruit of our labors on that particular experiment as a part of a delicious Pineapple Coconut Chicken Curry. And it was WOW.

Pineapple coconut chicken curry on rice and spinach

I’m sure that this recipe would also work with fresh pineapple that hasn’t been soaking in rum for 4 weeks, but this is definitely worth a try.

Pineapple Coconut Chicken Curry

  • 3 pounds of boneless, skinless chicken breast, sauteed and diced
  • 2 cans of coconut milk
  • 3 T. red curry paste
  • 2 t. turmeric
  • 2 T. curry powder
  • 2 T. sugar
  • 1 t. salt or to taste
  • 2 medium onions (I used one red onion and one yellow onion)
  • 2 T. minced garlic
  • 2 T. olive oil
  • fresh pineapple cut up into chunks (I used the rum-soaked pineapple for this)
  • 1/2 c. unsweetened coconut
  • 1 ½ c. water
  • basmati rice, cooked
  • fresh spinach leaves, washed

Saute onions and garlic in olive oil and set aside.sauteed onions and garlic

Saute chicken and chop into 1″ chunks. While the chicken is cooking, whisk together the coconut milk, curry paste, curry powder, turmeric, salt, water, and sugar.

sauteing chicken breasts

Once the chicken is cooked through, pour the coconut milk mixture over the chicken. Stir in the pineapple chunks and the shredded coconut. Simmer for 8-10 minutes.

chunks of pineappleunsweetened coconut in chicken curry

Serve over basmati rice and fresh spinach.

This made a very large batch of curry that fed six adults and had enough leftovers to feed five adults lunch the next day. In my book, that is a highly successful meal. If you don’t want that much curry, you can cut everything in half and end up with a great dinner.

Pineapple Coconut chicken Curry


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4 thoughts on “Pineapple Coconut Chicken Curry

  1. Hi Barb,
    I am a friend of Traci’s and love the rum soaked pineapple 🙂
    Your website is wonderful!! Having lots of fun with it, thanks!!

  2. I am cooking this tonight, as I have my grandsons with us for supper (12 & 9 ) I have subsituted the chilli for ginger and added a half a red pepper for colour, I am also using thighs as I find them more flavoursum, and as we have kids with us I will only be soaking the pineapple for about 1 hour, if nothing else it will put them to bed early. Will let them report back in the morning. The 12 yr old is quite a competint little cook, he cooked Chicken Keiv for his Mom last night with all the veg and I am told it was very very good. His name is Carl. Thank you for this recipe.

    • Noelin, thanks for visiting us. If you’ve been reading much of our stuff, you know that we are all about substitutions and using the ingredients we have even if the recipe calls for something. I’m looking forward to hearing how it all worked out for dinner tonight! I always love hearing about young men who are competent in the kitchen at such a young age. What a valuable life skill!

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