Curried Pineapple Chicken Recipes

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PINEAPPLE CURRY CHICKEN



Pineapple Curry Chicken image

Curry has a moderate to strong flavor, so add it early in the cooking process for good balance with pineapple, coconut and ginger. -Robin Haas, Cranston, Rhode Island

Provided by Taste of Home

Categories     Dinner

Time 6h25m

Yield 6 servings.

Number Of Ingredients 19

2 cans (8 ounces each) unsweetened pineapple chunks, undrained
6 bone-in chicken breast halves, skin removed (12 ounces each)
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 large onion, cut into 1-inch pieces
1 cup julienned carrots
1 medium sweet red pepper, cut into strips
1/2 cup light coconut milk
2 tablespoons cornstarch
2 tablespoons sugar
3 teaspoons curry powder
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
1 teaspoon salt
1 teaspoon pepper
1 teaspoon lime juice
1/2 teaspoon crushed red pepper flakes
Hot cooked rice
1/3 cup minced fresh basil
Toasted sweetened shredded coconut, optional

Steps:

  • Drain pineapple, reserving 3/4 cup juice. Place the chicken, beans, vegetables and pineapple in a 6-qt. slow cooker. In a small bowl, combine coconut milk and cornstarch until smooth. Stir in the sugar, curry powder, garlic, ginger, salt, pepper, lime juice, pepper flakes and reserved juice; pour over chicken., Cover and cook on low for until chicken is tender, 6-8 hours. Serve with rice; sprinkle with basil and, if desired, coconut.

Nutrition Facts : Calories 470 calories, Fat 9g fat (3g saturated fat), Cholesterol 152mg cholesterol, Sodium 641mg sodium, Carbohydrate 34g carbohydrate (17g sugars, Fiber 5g fiber), Protein 59g protein.

THAI PINEAPPLE CHICKEN CURRY



Thai Pineapple Chicken Curry image

This is a quick, easy, and authentic Thai curry dish that's sweet and very spicy. I became addicted to the dish at a local restaurant and then worked to duplicate it at home. I think I've got the taste and presentation pegged. I'm guesstimating on the amounts since I don't measure much when I cook. Feel free to adjust to taste.

Provided by NELLYDESIGN

Categories     World Cuisine Recipes     Asian     Thai

Time 50m

Yield 6

Number Of Ingredients 12

2 cups uncooked jasmine rice
1 quart water
¼ cup red curry paste
2 (13.5 ounce) cans coconut milk
2 skinless, boneless chicken breast halves - cut into thin strips
3 tablespoons fish sauce
¼ cup white sugar
1 ½ cups sliced bamboo shoots, drained
½ red bell pepper, julienned
½ green bell pepper, julienned
½ small onion, chopped
1 cup pineapple chunks, drained

Steps:

  • Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer 25 minutes.
  • In a bowl, whisk together curry paste and 1 can coconut milk. Transfer to a wok, and mix in remaining coconut milk, chicken, fish sauce, sugar, and bamboo shoots. Bring to a boil, and cook 15 minutes, until chicken juices run clear.
  • Mix the red bell pepper, green bell pepper, and onion into the wok. Continue cooking 10 minutes, until chicken juices run clear and peppers are tender. Remove from heat, and stir in pineapple. Serve over the cooked rice.

Nutrition Facts : Calories 622.9 calories, Carbohydrate 77.5 g, Cholesterol 20.3 mg, Fat 34.5 g, Fiber 3.5 g, Protein 20.3 g, SaturatedFat 25 g, Sodium 781.1 mg, Sugar 16.4 g

POULET A LA CREOLE (CURRIED CHICKEN WITH PINEAPPLE, CUCUMBER, AND COCONUT)



Poulet a la Creole (Curried Chicken with Pineapple, Cucumber, and Coconut) image

Curry and coconut, star anise and saffron - here is a recipe that demonstrates the powerful union of Caribbean and Asian food so often found in New World cuisine. The coconut milk's richness inclines me toward a simple starch accompaniment. I often serve it with basic white rice.

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 24

1/2 cup all-purpose flour
1 teaspoon salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon crushed red pepper
1 teaspoon cayenne pepper
1 (4-pound) fryer chicken, cut into 8 pieces
2 ounces smoky bacon, cut into medium dice
3 1/2 tablespoons canola oil
4 cloves garlic, thinly sliced
1 Scotch bonnet chile, stemmed, seeded, and minced
1 large red onion, chopped
2 tablespoons Madras curry powder
1 cup fresh orange juice
2 whole star anise
Pinch saffron threads
1 cup chicken stock
1 vanilla bean, split lengthwise
1 bay leaf, broken in half
1 1/2 cups unsweetened coconut milk
1 European cucumber, peeled, cut lengthwise in half, seeded, and cut into small pieces
2 large ripe tomatoes, peeled, seeded, and diced
1 tablespoon kosher salt
Freshly ground black pepper
1 1/2 cups 1/2-inch pieces fresh pineapple (golden or regular)

Steps:

  • Preheat the oven to 350 degrees F.
  • For the Seasoned Flour: If you are making the seasoned flour, simply mix together the flour, salt, and the peppers together in a bowl. Dust the chicken with the flour, shaking off any excess. Reserve.
  • For the Chicken: In a large skillet, cook the bacon in the canola oil over medium heat, until it has rendered some of its fat. Add the chicken in batches, skin side down and sear, 2 minutes per side, turning once, until golden on all sides. Transfer the chicken to a roasting pan fitted with a rack; set the skillet aside. Bake the chicken for 25 to 35 minutes.
  • For the Curry Sauce: Set the skillet you seared the chicken in over medium-high heat and add the garlic, Scotch bonnet, and red onion. Stir well to coat and cook until caramelized, about 10 minutes. Add the curry powder, stir well, and cook for 30 seconds. Add the orange juice, star anise, and saffron and cook, stirring for 2 minutes, as the juice reduces by 1/2.
  • Add the chicken stock and stir, then add the vanilla bean, bay leaf, and coconut milk and stir. Bring to a simmer and cook for about 20 minutes until the sauce thickens enough to coat the back of a spoon.
  • While the sauce is simmering, put the cucumber in a colander and toss with salt. Let stand for 20 minutes, stirring now and then to distribute the salt. (The salt will pull excess water out of the cucumber.) Rinse the cucumber well under cold running water and drain. Blot with paper towels.
  • Pass the curry sauce through a fine-mesh strainer into a smaller skillet. Add the tomatoes and heat through. Keep warm over very low heat.
  • To serve, put 2 pieces of chicken on each plate. Spoon the curry sauce over and scatter the cucumber and pineapple over the top.

THAI RED CHICKEN CURRY WITH PINEAPPLE



Thai Red Chicken Curry with Pineapple image

Just took a general idea from other recipes and combined the bits that worked and had positive feedback for this chicken and pineapple curry dish.

Provided by Steve Cannon

Categories     World Cuisine Recipes     Asian     Thai

Time 45m

Yield 6

Number Of Ingredients 13

1 tablespoon olive oil, or as needed
4 tablespoons red curry paste
2 teaspoons fish sauce, or more to taste
1 teaspoon crushed lemongrass, or more to taste
1 teaspoon crushed ginger, or more to taste
3 skinless, boneless chicken breasts, cut into small pieces
2 red bell pepper, cut into strips
2 yellow bell pepper, cut into strips
2 onions, diced
1 (14 ounce) can coconut milk
1 (8 ounce) can pineapple tidbits, drained
3 cups uncooked white rice
6 cups water

Steps:

  • Heat oil in a wok over medium heat. Add curry paste, fish sauce, lemongrass, and ginger and cook and stir to release the oils, about 30 seconds. Add chicken, stir to coat, and cook until browned and no longer pink in the center, 5 to 7 minutes. Stir in bell peppers and onions and cook for 1 minute. Add coconut milk and pineapple; simmer until sauce thickens, 15 to 20 minutes.
  • Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
  • Taste and adjust seasonings in curry before serving over cooked rice.

Nutrition Facts : Calories 622 calories, Carbohydrate 92.7 g, Cholesterol 32.3 mg, Fat 18.4 g, Fiber 4.3 g, Protein 21.2 g, SaturatedFat 13.3 g, Sodium 367 mg, Sugar 11.1 g

THAI CHICKEN CURRY WITH PINEAPPLE



Thai Chicken Curry with Pineapple image

This chicken curry is made with coconut milk and sweetened with pineapple.

Provided by CupcakeSparkles11

Categories     World Cuisine Recipes     Asian     Thai

Time 1h

Yield 4

Number Of Ingredients 13

2 teaspoons curry powder
1 teaspoon curry paste
1 (13.5 ounce) can coconut milk
2 tablespoons fish sauce
1 tablespoon packed brown sugar
1 cup chicken stock
4 chicken thighs, cut into bite size pieces
½ cup frozen peas
½ cup chopped green bell pepper
½ cup chopped carrot
1 tablespoon cornstarch
2 tablespoons chicken stock
¾ cup chopped fresh pineapple

Steps:

  • Cook and stir the curry powder and curry paste in a saucepan over medium-low heat until fragrant, about 2 minutes. Pour the coconut milk into the saucepan and mix well. Stir in the fish sauce, brown sugar, and 1 cup chicken stock.
  • Place the chicken thighs, peas, peppers, and carrots into the saucepan with the curry sauce. Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Simmer until the chicken is cooked though, about 25 minutes.
  • Whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold chicken stock. Stir cornstarch mixture into the curry. Mix the pineapple into the curry and cook until the sauce thickens, about 5 minutes.

Nutrition Facts : Calories 408.5 calories, Carbohydrate 18.3 g, Cholesterol 68.8 mg, Fat 28.4 g, Fiber 3.5 g, Protein 23.1 g, SaturatedFat 20.3 g, Sodium 867.6 mg, Sugar 9.1 g

EASY PINEAPPLE CHICKEN



Easy Pineapple Chicken image

An easy weeknight dinner, this quick chicken stir-fry with pineapple is as delicious as it is colorful! Serve with rice for a complete meal, or fried rice for a treat. Add red chile flakes to the mix if you want something sweet and spicy!

Provided by Natasha

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Stir-Fry

Time 40m

Yield 4

Number Of Ingredients 9

3 tablespoons soy sauce
3 tablespoons olive oil, divided
½ teaspoon paprika
salt to taste
1 pound boneless, skinless chicken breast, cut into strips
1 red bell pepper, cubed
1 bunch scallions, trimmed and sliced into 1/2-inch lengths
1 (12 ounce) can pineapple chunks, drained and juice reserved
1 tablespoon cornstarch

Steps:

  • Combine soy sauce, 2 tablespoons olive oil, paprika, and salt in a bowl. Add chicken strips and let marinate while preparing the remaining ingredients.
  • Heat the remaining 1 tablespoon of olive oil in a wok. Add bell pepper and stir-fry for 3 minutes. Add scallions and cook for 2 more minutes. Remove chicken from marinade and add to the wok; discard marinade. Cook, stirring occasionally, until chicken is cooked through and no longer pink in the centre, 10 to 15 minutes.
  • Combine pineapple juice and cornstarch in a bowl; mix together. Add pineapple chunks to the skillet and cook for 2 to 3 minutes. Pour in pineapple juice mixture and bring to a boil. Simmer until sauce has thickened, about 3 minutes.

Nutrition Facts : Calories 307.3 calories, Carbohydrate 22 g, Cholesterol 64.6 mg, Fat 13.1 g, Fiber 3 g, Protein 26.1 g, SaturatedFat 2.2 g, Sodium 782.9 mg, Sugar 14.9 g

CURRIED CHICKEN SALAD WITH PINEAPPLE AND GRAPES



Curried Chicken Salad with Pineapple and Grapes image

This fun and flavorful beauty turns last night's cooked chicken into a delightful salad that's perfect for lunch. -Linda Bevill, Monticello, Arkansas

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 7

4 cups cubed cooked chicken
1 can (20 ounces) pineapple tidbits, drained
1 cup halved seedless grapes
1/2 cup mayonnaise
1/2 teaspoon curry powder
Fresh cilantro leaves, optional
Bibb lettuce leaves, optional

Steps:

  • In a large bowl, combine the chicken, pineapple and grapes. In a small bowl, combine mayonnaise and curry; pour over chicken mixture; toss to coat. Cover and refrigerate until serving. If desired, top with cilantro and serve in lettuce leaves.

Nutrition Facts : Calories 364 calories, Fat 22g fat (4g saturated fat), Cholesterol 90mg cholesterol, Sodium 185mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 1g fiber), Protein 27g protein.

CHICKEN AND PINEAPPLE CURRY



Chicken and Pineapple Curry image

Pineapple curry is very popular in Sri lanka. Here is a recipe that uses chicken, pine apple, coconut milk and yogurt to make a super curry. This is a dish we have often as it's not too hot for first timers to a curry, ( not us but visitors).

Provided by Brian Holley

Categories     Curries

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/2 lbs chicken, cubed
2 tablespoons curry powder
1 teaspoon chili powder
1 teaspoon lemon juice
100 ml plain yogurt
1 ounce butter
1 medium onion, sliced
1 teaspoon gingerroot, chopped
1 teaspoon garlic, chopped
150 ml coconut water
75 ml coconut milk
150 g pineapple chunks
1 tablespoon fresh coriander leaves, chopped

Steps:

  • Mix together the curry powder, chilli powder, lemon juice and yogurt. Marinate the chicken in this mix for 30 minutes.
  • Melt the butter in a pan and fry the onion till light brown. Add the ginger and garlic and cook for 2 minutes.
  • Add the chicken and cook for 5 minutes.
  • Strain the water from a tin of coconut milk, save the solids for later. Add the milk to the pan,cover pan and simmer over low heat for 15 minutes.
  • Add the coconut milk solids and stir till it melts.
  • Add the pineapple cover pan and cook for 5 minutes.
  • Serve garnished with the chopped coriander leave and a vegetable dish and rice.

Nutrition Facts : Calories 517, Fat 36.9, SaturatedFat 15.2, Cholesterol 146.1, Sodium 198.4, Carbohydrate 12.8, Fiber 2.1, Sugar 8, Protein 34

CURRIED PINEAPPLE CHICKEN



Curried Pineapple Chicken image

Make and share this Curried Pineapple Chicken recipe from Food.com.

Provided by Terri F.

Categories     Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breasts
1 (8 ounce) can crushed pineapple
2 tablespoons honey
1 tablespoon prepared mustard
1 teaspoon curry powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon black pepper

Steps:

  • Preheat oven to 350 degrees F.
  • Grease a 9 x 13 baking dish, or spray with cooking spray.
  • Lay chicken breasts in dish.
  • In a bowl, combine pineapple, honey, mustard, curry, salt, ginger, and pepper.
  • Pour mixture over chicken.
  • Cover and bake for 30 minutes.
  • Uncover and bake an additional 30 minutes until chicken is cooked through.

Nutrition Facts : Calories 200.8, Fat 1.7, SaturatedFat 0.4, Cholesterol 68.4, Sodium 410.7, Carbohydrate 18.3, Fiber 0.8, Sugar 16.9, Protein 27.8

CHICKEN CURRY WITH PINEAPPLE



Chicken Curry with Pineapple image

Categories     Chicken     Rice     Tomato     Pineapple     Curry     Spring     Gourmet

Yield Serves 4 to 6

Number Of Ingredients 16

1/4 cup vegetable oil
a 3 1/2-pound chicken, cut into serving pieces
1 onion, chopped
1 large garlic clove, minced
1 1/2 teaspoons turmeric
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
3 carrots, chopped coarse
a 14- to 16-ounce can whole tomatoes including the juice
1 cup chicken broth
1 1/2 cups chopped fresh pineapple
cayenne to taste
2 tablespoons minced fresh parsley leaves
cooked rice as an accompaniment

Steps:

  • In a heavy kettle heat the oil over moderately high heat until it is hot but not smoking and in it brown the chicken, patted dry, in batches, transferring it as it is browned to a bowl. Pour off all but 2 tablespoons of the fat and in the remaining fat cook the onion over moderate heat, stirring, until it is golden. Add the garlic, the turmeric, the coriander, the cumin, the cinnamon, and the ginger and cook the mixture, stirring, for 1 minute. Add the carrots, the tomatoes with the juice, the broth, and the chicken including any juices that have accumulated in the bowl and simmer the mixture, covered, for 30 minutes, or until the chicken is no longer pink. Transfer the chicken to a plate, boil the sauce until it is thickened slightly, and stir in the pineapple, the cayenne, and salt to taste. Simmer the mixture for 1 minute, stir in the chicken and the parsley, and serve the curry over the rice.

CHICKEN AND PINEAPPLE SALAD WITH CURRY MAYONNAISE



Chicken and Pineapple Salad With Curry Mayonnaise image

This is nice, I have used ordinary roast chicken. CHICKEN AND PINEAPPLE SALAD WITH CURRY MAYONNAISE

Provided by Doreen Randal

Categories     Whole Chicken

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 10

1 barbecued chicken
1/2 cup coconut, shredded
1 (440 g) can unsweetened pineapple slices, drained
4 spring onions, chopped
1 teaspoon curry powder
1/4 teaspoon five-spice powder
1 garlic clove, crushed
1 teaspoon grated fresh ginger
3/4 cup mayonnaise
1/4 cup coconut milk

Steps:

  • CURRIED MAYONNAISE:.
  • Combine all ingredients thoroughly.
  • CHICKEN AND PINEAPPLE SALAD:.
  • Toast coconut on oven tray in moderate oven for about 5 minutes.
  • Cut chicken and pineapple into chunks; place in bowl, mix in coconut, shallots and Mayonnaise.
  • Refrigerate 1 hour before serving.
  • Serves 4.
  • Cheers, Doreen Doreen Randal, Wanganui.
  • New Zealand.

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From cooksrecipes.com


25 PINEAPPLE CHICKEN RECIPES | ALLRECIPES
2022-01-31 25 Pineapple Chicken Recipes for Sweet and Savory Dinners. Everyone loves a pineapple cocktail or dessert, but this tropical fruit can shine in savory dishes, too! Pineapple pairs beautifully with chicken, imparting a subtle sweetness and tang. Plus, the enzymes in pineapple can help break down fibrous tissues and tenderize chicken.
From allrecipes.com


CURRIED RUM CHICKEN WINGS WITH GRILLED PINEAPPLE
Heat grill. Grill chicken wings for approximately 10 minutes on each side or until cooked through and skin is crispy and brown. Baste with reduced sauce, and turn, as needed, to prevent burning. Prepare pineapple by cutting off bottom and cutting down sides to remove outer layer. Cut into twelve ½ inch (1.5 cm) slices.
From chicken.ca


ROASTED CHICKEN WITH PINEAPPLE-CURRY SAUCE RECIPE | MYRECIPES
Lift wing tips up and over back; tuck under chicken. Place chicken, breast side down, on a rack coated with cooking spray. Pour water into a shallow roasting pan; place rack in pan. Bake at 350° for 1 hour and 55 minutes or until a thermometer inserted in meaty part of thigh registers 180°. Cover chicken loosely with foil; let stand 10 ...
From myrecipes.com


PINEAPPLE CURRY CHICKEN SKEWERS RECIPE - THE WANDERLUST KITCHEN
2014-08-15 If using wood skewers, place in a water bath to soak for 30 minutes. Cut the chicken into bite-sized pieces and place in a large bowl. Toss with coconut oil, curry powder, cayenne, and salt. Let sit 30 minutes to marinate. Meanwhile, prepare the cucumber yogurt dipping sauce by combining the the yogurt, cumin, salt, pepper, cucumber, scallion ...
From thewanderlustkitchen.com


THAI CHICKEN - CARLSBAD CRAVINGS
2022-07-24 Step 2: Marinate the chicken: Add the chicken to the marinade and turn to coat. Marinate in the refrigerator for up to 12 hours (the longer the better!). Step 3: Bring chicken to room temperature: When ready to cook, remove the chicken from the refrigerator and let it rest 20-30 minutes before cooking.
From carlsbadcravings.com


PINEAPPLE CURRY CHICKEN SALAD RECIPE || 6 PERFECT FREEZING IDEAS
2022-07-13 Instruction to make Pineapple curry chicken salad recipe: Step 1: Place the chicken breasts in a pot, cover with water and cook over medium-low heat until cooked through. Remove from water and let it cool. Step 2: Cut the pineapple into chunks and remove the eyes. Step 3: Cut the cooled chicken into bite-size pieces.
From skteamrecipes.com


CURRIED CHICKEN AND PINEAPPLE SALAD | LINDA'S BEST RECIPES
2020-06-01 1. Done. Bring a large pot of salted water to a boil. Add the orzo pasta and cook until just al dente according to package directions. This takes 8 to 12 minutes. 2. Done. While the pasta cooks, in a large bowl, combine the mayonnaise, yogurt, chutney, curry powder, turmeric, and pineapple juice and mix well. 3.
From lindasbestrecipes.com


PINEAPPLE CHICKEN CURRY - WENT HERE 8 THIS
2021-08-12 Cut the chicken into 1-2" cubes, removing any excess fat or connective tissue. Heat a large skillet over medium heat and add the coconut oil. Add the chicken and brown on all sides. Remove and set aside. Add the carrot, onion and garlic to the skillet and cook 1-2 minutes, until the onion becomes translucent.
From wenthere8this.com


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