Curry Chicken With Fresh Pineapple Recipes

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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

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

CHICKEN WITH PINEAPPLE



Chicken with Pineapple image

I'm always on the lookout for low-fat recipes that are scrumptious, too, like this pineapple chicken recipe. Quick-cooking chicken breasts get wonderful, sweet flavor from pineapple, honey and teriyaki sauce. -Jenny Reece, Lowry, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 9

4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon all-purpose flour
1 tablespoon canola oil
2 cans (8 ounces each) unsweetened pineapple chunks
1 teaspoon cornstarch
1 tablespoon honey
1 tablespoon reduced-sodium teriyaki sauce or reduced-sodium soy sauce
1/8 teaspoon pepper
Hot cooked rice

Steps:

  • Flatten the chicken to 1/4-in. thickness. Place flour in a large shallow dish; add chicken and turn to coat. , In a large skillet, brown chicken over medium heat in oil until juices run clear, 3-5 minutes on each side. Remove and keep warm. Drain pineapple, reserving 1/4 cup juice. (Discard remaining juice or save for another use.) , In a small bowl, combine cornstarch and reserved juice until smooth. Gradually add to skillet. Stir in the honey, teriyaki sauce and pepper. Bring to a boil. Cook and stir until thickened, about 30 seconds. Add pineapple and chicken; heat through. Serve with rice.

Nutrition Facts : Calories 247 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 135mg sodium, Carbohydrate 22g carbohydrate (19g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic exchanges

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

CURRY CHICKEN WITH FRESH PINEAPPLE



CURRY CHICKEN WITH FRESH PINEAPPLE image

Categories     Chicken

Yield 4 servings

Number Of Ingredients 9

10 oz skinless, boneless chicken breast
2 cups unsweetened coconut milk
2 tbsp red curry paste
2 lime leaces, torn into thirds
2 tbsp fish sauce
1 tsp sugar
1 average pineapple, cut into 1/2 inch chunks
Strips of red pepper
2.5 cups freshly steamed rice

Steps:

  • 1. Slice the chicken into strips that are 1/4 inch thick, 2 inch long, and about 1 inch wide. If you find it difficult to cut thinly through fresh meat, leave it in the freezer for 15-20 minutes to harden slightly, and then slice. Reserve. 2. Heat 1 cup of coconut milk in a wok (or large frying pan) on high heat until it boils. Add red curry and stir-fry to dissolve for 1-2 minutes. Add lime leaves and fish sauce and stir briefly. Immediately add reserved chicken and sugar and stir-fry for 2 minutes, until the chicken in springy. Add pineapple and stir-fry for 2 minutes. Add remaining coconut milk and stir-cook for 2-3 minutes, until oil rises to the surface. 3.Transfer to a serving dish, top with red pepper and serve immediately, accompanied by steamed rice.

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.

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 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

FRESH PINEAPPLE CHICKEN



fresh pineapple chicken image

Make and share this fresh pineapple chicken recipe from Food.com.

Provided by chia2160

Categories     Chicken Breast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

1 red onion, sliced
2 cups fresh pineapple, cut into chunks
2 tablespoons olive oil
1 tablespoon flour
2 teaspoons chili powder
2 teaspoons cinnamon
2 teaspoons kosher salt
1 teaspoon cumin
1 teaspoon ground black pepper
1/2 teaspoon cayenne
4 -6 chicken breasts

Steps:

  • in 2 tbsp oil, saute onion in skillet.
  • add pineapple, cook until softened, set aside.
  • combine rub ingredients and rub on breasts, coating well.
  • brown in oil, 3 minutes per side, until browned.
  • add pineapple mixture back to skillet.
  • cover and simmer 5 minutes,, turn breasts over and cook 5 mins more serve over couscous.

Nutrition Facts : Calories 253.1, Fat 13.8, SaturatedFat 3.2, Cholesterol 61.9, Sodium 659.2, Carbohydrate 11.6, Fiber 2.1, Sugar 6.3, Protein 21.1

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

RED CURRY CHICKEN WITH CASHEWS, PINEAPPLE, & TOMATOES



Red Curry Chicken With Cashews, Pineapple, & Tomatoes image

The title pretty much says it all! It's a lovely curry with just the right burst of sweetness from the pineapple. Obviously not a traditional/authentic curry, but fast and delicious none the less.

Provided by Sophie P. Stillwell

Categories     Curries

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

1/2 lb boneless chicken, uncooked, cut into approximate 1 inch cubes
4 ounces red curry paste (I use 1 can of Maesri paste, use less if you want less spiciness)
1 1/2 tablespoons peanut oil
1 (14 ounce) can coconut milk
1 (14 ounce) can chicken broth (I use broth paste, and mix it in the coconut milk can with water)
1 -2 tablespoon fish sauce (depends how salty you like it)
1 -2 tablespoon brown sugar or 1 -2 tablespoon palm sugar
1 cup unsalted cashews, divided
1 cup grape tomatoes
1 cup frozen pineapple chunks (or fresh, do NOT use canned)
1/4 cup sliced scallion

Steps:

  • Grind or chop (I use a food processor) 3/4 cup of the cashews into a coarse powder; set aside.
  • Heat heavy pan over med-high heat. Add peanut oil, chicken, and curry paste and stir-fry for a few minutes until chicken is no longer pink in center.
  • Stir in coconut milk, chicken broth, fish sauce, sugar, and the ground cashews - make sure no curry is still stuck to the bottom of the pan, or you'll have some burnt bits.
  • When it starts to bubble, reduce heat to low and add tomatoes and pineapple. Simmer for 5-10 minutes, then add scallions and remaining whole cashews just before serving.
  • I prefer serving this over brown rice; the nuttiness of the rice compliments the cashews nicely.

Nutrition Facts : Calories 431.1, Fat 32.1, SaturatedFat 15, Cholesterol 28.4, Sodium 522.6, Carbohydrate 25.3, Fiber 3.1, Sugar 16.6, Protein 14.5

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From bhg.com


CHICKEN PINEAPPLE CURRY RECIPES ALL YOU NEED IS FOOD
1 pound skinless, boneless chicken breast halves - cut into bite-size pieces: 1 tablespoon fresh lemon juice: salt and pepper to taste: 3 tablespoons olive oil: 1 teaspoon cumin seed: 1 large onion, finely chopped: 2 cloves garlic, minced: 1 teaspoon minced fresh ginger: 1 (8 ounce) can peeled, chopped tomatoes: 1 teaspoon chili powder: ½ ...
From stevehacks.com


PINEAPPLE CHICKEN [VIDEO] - THE RECIPE REBEL
2022-02-21 Set aside. Coat the chicken: In a baking dish or ziplock bag, combine cornstarch, salt, and pepper. Add in the chicken pieces and toss until fully coated. Cook the pepper: Heat a skillet over medium-high heat and add in 1 tablespoon of oil. Add in the pepper and cook until crisp-tender. Remove from the pan.
From thereciperebel.com


HEALTHY THAI PINEAPPLE CHICKEN CURRY | MY SUGAR FREE KITCHEN
2019-08-14 Heat a pan or wok on the stove on medium to high heat. Add the coconut oil, garlic, ginger and onion. Cook for a couple minutes until onion turns translucent. Add the chicken and cook for 4 to 5 minutes until just cooked. Add the capsicum/peppers and stir for a further minute.
From mysugarfreekitchen.com


CURRY CHICKEN & PINEAPPLE BURGER - SOBEYS INC.
Directions. Step 1. In shallow dish, combine chicken with melted butter, ginger, curry powder and salt. Turn several times to coat chicken. Step 2. Place chicken on grill preheated to medium heat. Cook 5 to 7 min. per side or until an instant read thermometer registers 165°F (74°C) when inserted into thickest part.
From sobeys.com


INSTANT POT PINEAPPLE CHICKEN CURRY RECIPE (GLUTEN FREE, DAIRY FREE)
2021-07-09 Instructions. Set the instant pot to saute mode. Add 1 tablespoon of coconut oil and the cubed chicken and saute for 8 to 10 minutes until the chicken has browned. Remove chicken from the pot and set it aside in a bowl. To the Instant Pot the other tablespoon of coconut oil and add the garlic and onions.
From theherbeevore.com


ROASTED CHICKEN WITH PINEAPPLE-CURRY SAUCE RECIPE
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 minutes. Discard skin. Step 4. Heat oil in a medium saucepan over medium heat. Add onion and curry; cook 5 …
From myrecipes.com


THAI RED CURRY WITH CHICKEN AND PINEAPPLE - SIMPLY SUWANEE
STEP 3. Add the chicken, water, and the rest of the coconut milk and cook for 4-6 minutes. STEP 4. Add pineapple and tomatoes and cook until soft, 2 minutes. STEP 5. Remove curry from the stove, let cool, then add the basil. Serve hot with jasmine rice and garnish with more basil and hot peppers if desired!
From simplysuwanee.com


CHICKEN AND PINEAPPLE CURRY - MOB
Step 5. In a large wok, add in 50ml of vegetable oil and fry the onions on a medium heat for 5 mins until lightly browned. Add in the grated garlic and ginger and fry for 2 mins.
From mob.co.uk


THAI RED CURRY WITH CHICKEN - IN SEARCH OF YUMMY-NESS
2018-11-21 Brown the chicken on all sides, without cooking it fully. Remove the chicken from the pan and set aside. Reduce the heat to medium-low, then return the onion mixture to the pan. Add the pineapple and cook for 1 minute. Add the curry paste, stir to combine it with the other ingredients, and cook for 1 minute.
From insearchofyummyness.com


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