One-Pan Chicken Pineapple Curry

Imagine the warmth of tropical sunshine captured in a single pan—golden chicken bathed in creamy coconut milk, sweet pineapple chunks mingling with aromatic curry spices, and a hint of lime that brightens every bite. This One-Pan Chicken Pineapple Coconut Curry brings the vibrant flavors of a far-off island getaway straight to your weeknight table, all while keeping cleanup blissfully simple. In just 45 minutes, you'll have a fragrant, colorful dish that's as beautiful as it is delicious, perfect for busy evenings when you crave something exotic yet effortless.

Save

This fusion curry bridges the best of Asian-inspired spice blends with the bright, sunny essence of tropical cuisine. The combination of curry powder, turmeric, and ginger creates a warming, complex base, while the pineapple and coconut milk add natural sweetness and silky richness. Each spoonful delivers tender, golden-brown chicken coated in a luscious sauce that clings beautifully to steamed rice or noodles. Whether you're cooking for family or entertaining friends, this dish promises bold flavor with minimal effort.

Ingredients

• 1.5 lbs (700 g) boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 red bell pepper, sliced
• 1 cup (180 g) fresh pineapple, cut into chunks (or canned, drained)
• 2 tablespoons vegetable oil
• 1 can (14 oz / 400 ml) coconut milk (full fat recommended)
• 1/2 cup (120 ml) chicken broth
• 2 tablespoons soy sauce (use tamari for gluten-free)
• 1 tablespoon fish sauce (optional, for extra umami)
• Juice of 1 lime
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1/2 teaspoon chili flakes, or to taste
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions

Step 1

Heat the vegetable oil in a large, deep skillet or sauté pan over medium-high heat.

Step 2

Add the chicken pieces and brown on all sides, about 4–5 minutes. Remove chicken to a plate and set aside.

Step 3

In the same pan, add the onion and bell pepper. Sauté for 3–4 minutes until softened.

Step 4

Add the garlic and ginger; cook for 1 minute until fragrant.

Step 5

Sprinkle in the curry powder, turmeric, and chili flakes. Stir for 30 seconds to bloom the spices.

Step 6

Return the chicken to the pan. Add the pineapple chunks and mix well.

Step 7

Pour in the coconut milk, chicken broth, soy sauce, and fish sauce (if using). Stir to combine.

Step 8

Bring to a gentle simmer. Cover and cook for 15–18 minutes, stirring occasionally, until chicken is cooked through and sauce is slightly thickened.

Step 9

Stir in lime juice and adjust salt and pepper to taste.

Step 10

Serve hot, garnished with fresh cilantro. Pairs well with steamed jasmine rice or coconut rice.

Zusatztipps für die Zubereitung

For the deepest flavor, use full-fat coconut milk rather than light versions—it creates a richer, more luxurious sauce. When browning the chicken, resist the urge to move it around too much; letting it sit undisturbed helps develop a beautiful golden crust. Blooming the spices in the hot pan for just 30 seconds awakens their essential oils and intensifies their aroma. If your sauce seems too thin after simmering, uncover the pan for the final few minutes to allow excess liquid to evaporate. Fresh lime juice added at the end brightens the entire dish and balances the creamy coconut with a burst of citrus.

Varianten und Anpassungen

This recipe is wonderfully adaptable to suit your preferences and pantry. For a vegetarian version, swap the chicken with firm tofu or chickpeas and use vegetable broth instead of chicken broth. Add extra vegetables like snap peas, baby spinach, or zucchini in the final minutes of cooking for added color and nutrition. If you prefer more heat, increase the chili flakes or add a sliced fresh chili pepper along with the garlic and ginger. For a sweeter profile, stir in a teaspoon of honey or brown sugar. You can also substitute chicken breast for thighs if you prefer leaner meat, though thighs stay juicier in the sauce.

Serviervorschläge

This vibrant curry shines when served over a bed of fluffy jasmine rice or fragrant coconut rice, which soaks up the luscious sauce beautifully. For a low-carb option, try cauliflower rice or zucchini noodles. Garnish generously with fresh cilantro and a wedge of lime for squeezing over each serving. A side of steamed bok choy, sautéed greens, or a crisp cucumber salad adds refreshing contrast to the rich curry. For drinks, pair with a chilled Riesling, a light lager, or a tropical fruit smoothie to complement the pineapple and coconut notes.

Save

With its stunning golden hue, tender chicken, and irresistible balance of sweet and savory, this One-Pan Chicken Pineapple Coconut Curry is destined to become a weeknight favorite. The ease of cooking everything in a single pan means you'll spend less time scrubbing and more time savoring each tropical, aromatic bite. Whether you're new to curry or a seasoned enthusiast, this recipe offers a foolproof path to bold, restaurant-quality flavor in the comfort of your own kitchen. Gather your ingredients, fire up your skillet, and let the magic of coconut, pineapple, and spice transport you to a culinary paradise.

Recipe FAQ

→ What cut of chicken works best for this dish?

Boneless, skinless chicken thighs are ideal as they remain tender and absorb the flavors well during simmering.

→ Can I use canned pineapple instead of fresh?

Yes, canned pineapple (drained) works perfectly and adds the same tropical sweetness.

→ How can I adjust the spice level?

Modify chili flakes according to your heat preference; add more for spicier, less for mild flavors.

→ Is coconut milk necessary for this dish?

Coconut milk provides a rich, creamy texture and subtle sweetness, essential for the signature tropical flavor.

→ What can I serve alongside this dish?

Steamed jasmine rice or coconut rice complements the flavors and soaks up the luscious sauce.

→ Can this dish be made vegetarian?

Yes, replace chicken with firm tofu and use vegetable broth for a plant-based version.