One-Pan Chicken Pineapple Curry (Print-Friendly)

Tender chicken cooked with pineapple, coconut milk, and aromatic spices in one pan.

# 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) full-fat coconut milk
09 - 1/2 cup chicken broth
10 - 2 tablespoons soy sauce or tamari
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

# How To Make It:

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. Add garlic and ginger; cook for 1 minute until fragrant.
03 - Sprinkle curry powder, turmeric, and chili flakes into the pan. Stir continuously for 30 seconds to release essential oils and enhance flavor.
04 - Return chicken to the pan. Add pineapple chunks and mix thoroughly. Pour in coconut milk, chicken broth, soy sauce, and fish sauce if using. Stir until well combined.
05 - Bring mixture to a gentle simmer. Cover and cook for 15-18 minutes, stirring occasionally, until chicken reaches internal temperature of 165°F and sauce thickens slightly.
06 - Stir in lime juice and adjust seasoning with salt and pepper to taste. Serve immediately, garnished with fresh cilantro.

# Expert Advice:

01 -
  • Everything cooks in a single pan, which means minimal cleanup and maximum flavor building as spices bloom right where your chicken is browning.
  • The sweet pineapple balances the creamy coconut and savory spices so perfectly that even people skeptical of fusion cooking tend to ask for seconds.
  • It's naturally gluten-free and dairy-free, so you're not sacrificing anyone at the table or your own peace of mind.
02 -
  • Do not skip browning the chicken properly; this step creates caramelized flavors that make the entire curry taste deeper and more intentional, not just thrown together.
  • The lime juice must go in at the very end, not before simmering—heat will cook off its brightness and you'll lose that final spark that makes people say wow.
03 -
  • Make this curry earlier in the day and let it sit in the refrigerator—the flavors deepen and meld overnight, making it even better when you reheat it gently the next evening.
  • Fish sauce is optional, but those two teaspoons create an umami undertone that makes people ask what that incredible secret ingredient is, and you can smile and tell them or keep the mystery alive.
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