THAI PINEAPPLE CHICKEN CURRY
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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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- Add one tablespoon of oil to a large skillet. Brown chicken over medium high heat until cooked through. About 3 minutes on each side. Remove the chicken from the pan to a clean bowl/plate.
- Place additional tablespoon of oil into pan. Add in peppers, onion and carrots. Cook and stir just until tender, about 4 minutes.
- Add chicken back into the pan and season with curry, ginger, salt and sugar. Cook and stir for an additional 30 seconds.
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