One-Pan Chicken Pineapple Curry (Printable)

Tender chicken cooked with pineapple, coconut milk, and spices for a flavorful tropical dish.

# What You'll Need:

→ Protein & Produce

01 - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
05 - 1 red bell pepper, sliced
06 - 1 cup fresh pineapple, cut into chunks
07 - 2 tablespoons vegetable oil

→ Liquids & Canned Goods

08 - 1 can (14 oz) coconut milk, full fat
09 - 1/2 cup chicken broth
10 - 2 tablespoons soy sauce or tamari for gluten-free
11 - 1 tablespoon fish sauce, optional
12 - Juice of 1 lime

→ Spices & Seasonings

13 - 2 tablespoons curry powder
14 - 1 teaspoon ground turmeric
15 - 1/2 teaspoon chili flakes
16 - Salt and pepper to taste
17 - Fresh cilantro for garnish

# Method:

01 - Heat vegetable oil in a large deep skillet over medium-high heat. Add chicken pieces and brown on all sides for 4-5 minutes. Remove to a plate and set aside.
02 - In the same pan, add onion and bell pepper. Sauté for 3-4 minutes until softened.
03 - Add minced garlic and grated ginger; cook for 1 minute until fragrant. Sprinkle in curry powder, turmeric, and chili flakes. Stir for 30 seconds to bloom the spices.
04 - Return the browned chicken to the pan. Add pineapple chunks and mix well to coat with spices.
05 - Pour in coconut milk, chicken broth, soy sauce, and fish sauce if using. Stir thoroughly to combine all ingredients.
06 - Bring to a gentle simmer. Cover and cook for 15-18 minutes, stirring occasionally, until chicken is cooked through and sauce is slightly thickened.
07 - Stir in lime juice and adjust salt and pepper to taste. Serve hot, garnished with fresh cilantro.

# Expert Advice:

01 -
  • Everything cooks in one pan, which means less time scrubbing and more time enjoying dinner with people who matter.
  • The balance of creamy coconut, bright pineapple, and warming spices feels fancy but comes together in under 45 minutes.
  • Chicken thighs stay impossibly tender while the sauce gets silky and rich without any heavy cream.
02 -
  • Don't skip browning the chicken—that golden crust is where half the flavor lives, and it only takes a few extra minutes.
  • If your sauce feels too thick, thin it with a splash of broth or coconut milk; if it's too thin, let it simmer uncovered for a few minutes to reduce.
03 -
  • Toast your spices for a few seconds in the dry pan before adding oil to deepen their flavor, but watch them carefully so they don't burn.
  • If you can't find fresh pineapple, canned works fine—just drain it well so the juice doesn't water down your sauce.
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