Clean, wash, and pat dry the chicken pieces. Set them aside. Make sure they are of equal size for even cooking time.
Heat oil in a wok. Add finely minced garlic and shallots. Fry them over high heat for less than a minute or till shallots become translucent and the aroma of garlic is released—no need to brown them.
Add cleaned chicken pieces and fry them nicely for 2 – 3 minutes. They will become pale white from both sides. This step is important to make sure the chicken remains juicy.
Add Thai red curry paste, curry powder or chilli powder, brown sugar, and half of coconut milk. Mix and stir fry for 2 – 3 minutes.
Now add cherry tomato, bell peppers, kaffir lime leaves, sliced red chilli, salt, and the remaining coconut milk. Mix nicely.
Add pineapple pieces, water, and more seasoning if required. Cover the wok with a lid. Allow the curry to simmer over low heat for 5 minutes or until the chicken and pineapple become tender.
Garnish with chopped green onion or Thai basil.
Serve Thai Pineapple Chicken Curry with rice.