Chicken Pineapple curry recipe made with coconut milk and spices.

A quick and easy chicken curry with pineapple with a mix of different textures and flavours to entice your taste buds.

Fragrant with various curry powders, pandan leaf, and juicy pineapple chunks pieces that have absorbed the creamy coconut milk.

The flavours make this chicken pineapple curry recipe hard to resist.

CHICKEN Pineapple curry reminds you of home.

With this recipe, I wanted to make a curry that has basic Sri Lankan flavours.

It’s not a spicy dish but you can certainly increase or decrease the amount of spices to suit you.

Make this chicken and pineapple curry as spicy or mild as you want. You can add more coconut milk to have more gravy in the curry or less as I have done.

Cooking this chicken curry in coconut milk makes the dish a dairy-free curry as well. The chicken dish is also ideal for anyone who is following a low-carb, gluten-free diet.

What to serve with CHICKEN Pineapple curry

• It’s a curry recipe you can just add over a plate of rice and needs no side dishes. a meal for tired souls(like me)who sometimes need just a filling meal.
  There are various rice dishes that you can try with this pineapple chicken curry.
  • Cook rice over a stovetop and serve with this curry.
  • Or try serving with Sri Lankan yellow rice, lemon rice, Indian ghee rice, or frozen mixed vegetable rice pilaf.

• Add some crunch by frying some poppadams or salads, cucumber salad and you have an easy meal.

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Utensils and appliances needed.

• chopping board and knife.
• A large tray or bowl.
• You will need a large cooking pan that can hold all the chicken parts without crowding

More chicken curry recipes

Sri Lankan chicken curry.

Sri Lankan chicken and potato curry.

Easy Indian masala chicken.

Chicken Chettinad.

How to cook a chicken curry without coconut milk.

Storing

Any leftovers can be stored in air-tight glass containers or old plastic containers. avoid using your new Tupperware as this curry stains.

Freezing

I would highly suggest not freezing but if you do need to freeze, then use the frozen curry within a week. to reheat, remove from the freezer. let the curry reach room temperature and then reheat.

Refrigerate and consume within 3 days.

Reheating

Transfer the curry to a cooking pan and reheat over a low-medium fire for 5 minutes or until the curry is hot.
you can also heat the curry in a microwave for 4-5 minutes, cover it with a microwave cover to avoid splattering.

RECIPE DIFFICULTY-EASY

Ingredients to make CHICKEN PINEAPPLE curry

The ingredients mentioned below use standard measuring cups and spoons.

Ingredients to marinate the chicken

500g of chicken parts(use chicken breast or boneless chicken)

1/2 teaspoon turmeric powder

1 teaspoon of chili powder(add more if needed)

2 tablespoons of curry powder

1 tablespoon of tamarind juice(substitute with lime juice)

Ingredients to make the pineapple chicken curry

3 tablespoons of oil

A sprig of curry leaves(substitute with 1 bay leaf)

2-inch pandan leaf(optional)

1 medium-sized onion sliced fine

1 tablespoon of ginger-garlic paste

4 cardamom pods bruised

1/2 inch cinnamon piece

1 teaspoon mustard seed

2 green chillies split

1 cup of pineapple or a can of pineapple chunks drained

1 cup of coconut milk(add 1/2 a cup for more gravy)

Sri Lankan CHICKEN PINEAPPLE curry

Please make sure to read the recipe instructions carefully to avoid mistakes.

Place chicken parts in a bowl, and season with salt(1/2 teaspoon), turmeric(1/2 teaspoon), chilli powder(1 teaspoon)curry powder(2 tbsps), tamarind juice(1 tbsp), sugar(2 tsp).

Mix the spices with the chicken and set aside for 15 -20 minutes.

Place a pan over a low-medium fire, and pour in the oil(3 tbsp).
Add curry leaves(a sprig, substitute with a bay leaf), pandan leaf(optional), onion(1 sliced fine), and ginger-garlic paste(1 tbsp).

Cook until the onions turn translucent over low medium heat for 2 minutes.

Add cinnamon(1-inch), cardamom(4), mustard(1 tsp), green chilies(2). cook the tempering ingredients for another minute.

Add the marinated chicken, cook over low-medium until all liquid is absorbed and you are left with dry chicken parts. 5 minutes.

Reduce heat to low, add the pineapple chunks.

Combine and cook for 3-5 minutes.

Pour in the coconut milk(1 cup, add 1/2 a cup more for extra gravy).

Reduce heat, and slow simmer until curry thickens. 15-18 minutes.

Taste and season with salt if necessary.

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