Pineapple Chicken Curry is a sweet and spicy Thai-style main course dish. It is packed with the flavour of pineapple and Thai red curry sauce. It is an easy and delicious curry recipe.
Who doesn’t love a good Thai Red Curry? I adore it to the core. That is why a bottle of homemade Thai curry paste is always in my refrigerator.
This Pineapple Chicken Curry has been one of the tastiest things in my kitchen recently. There are no words. It has the perfect, bright red colour and a spicy taste and creaminess of coconut, balanced by the sweetness and tanginess of pineapple.
The chicken curry is on the table in 30 minutes with red curry paste in hand. A wholesome, fulfilling, and delicious family dinner is ready quickly.
Chicken: Use boneless, bite-size chicken pieces for this Thai curry recipe. I prefer boneless chicken thigh meat for the juiciness. Chicken breast is also another good option.
Red Curry Paste: I use homemade Thai Red Curry paste. But you can use a readymade one also. Here are a few of my favourite brands – Real Thai Red Curry Paste, Blue Elephant, Mesri and Ayam.
Pineapple: You can use fresh or canned pineapple to make Thai curry. Avoid adding sugar to the curry when using canned pineapple; the canned fruits are already soaked in sugar syrup.
Vegetables: Mixed Bell Peppers, Turkey Berry, Cherry Tomato, Green Beans
I prefer using shallots (sambar onion) for making this curry. You can use regular red onion also.
Oil: I use roasted sesame oil to cook pineapple chicken curry. Peanut Oil, Coconut Oil, or other vegetable oil are the substitutes.
Herbs & Seasoning: Kaffir Lime Leaves, Bird’s Eye Chilli, Spring Onion, Brown Sugar, Salt, Garlic, Curry Powder or Chilli Powder
Thin Coconut Milk gives a creamy texture and taste to the curry.
How To Make
Step 1: Clean, wash, and pat dry the chicken pieces. Set them aside.
Step 2: 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.
Step 3: Add cleaned chicken pieces and fry them nicely for 2 – 3 minutes. They will become pale white from both sides.
Step 4: Add Thai red curry paste, curry powder, brown sugar, and half of coconut milk. Mix and stir fry for 2 – 3 minutes.
Step 5: Now add cherry tomato, bell peppers, kaffir lime leaves, sliced red chilli, and the remaining coconut milk. Mix nicely.
Step 6: Add pineapple pieces. 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.
Step 7: Garnish with chopped green onion or Thai basil. Thai Pineapple Chicken Curry is ready to serve.
Pineapple Chicken Curry is a main course dish. Serve it with jasmine rice or any other aromatic short to medium-grain rice. The rice is a perfect side dish to absorb all the curry’s flavour and make a complete meal. You can serve it with rice noodles, also.
I like my Thai Curry with a bowl of plain rice topped with toasted peanuts and shrimp crackers.
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Pineapple Chicken Curry Recipe
- 500 gram boneless chicken pieces
- 2 tablespoon sesame oil
- 1 tablespoon finely minced garlic
- ½ Cup shallots (sambar onion)
- 2 tablespoon (approx 50g) Thai red curry paste
- 1 teaspoon light brown sugar
- 1 teaspoon Curry Powder or chilli powder
- 1 teaspoon salt or to taste
- ½ Cup diced red bell pepper
- ¼ Cup cherry tomato cut into halves
- 1 Cup thin coconut milk
- 2 Bird's eye chilli diced
- 2 kaffir lime leaves
- ½ Cup chicken stock or water
- 1 cup diced pineapple
- 2 tablespoon chopped spring onion
- 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.
- My homemade red curry paste is slightly on the robust and spicy flavour side. So I use it cautiously to get the balanced flavours in a curry. If you use store-bought red curry paste, adjust the seasoning according to its taste.
- Use ripe, sweet, tangy, juicy, fresh pineapple for this Thai Curry so that its juices can flavour the curry.
- The consistency of the curry can be adjusted to your liking. Some like it thick and saucy, while others may prefer soupy. Add the stock or water accordingly. I like my curry on a soup side, hence using ½ cup of stock.
- Skip red chilli to the curry if you do not want to make it spicy, as the curry paste has a certain amount of spiciness.
- Always taste the curry and then add salt accordingly. Because curry paste has some amount of salt; otherwise, you might end up with over-salted curry.
- You can substitute Kaffir Lime Leaves with regular lime juice and zest.