One-Pot Chicken Pineapple Curry

My neighbor knocked on my door one evening with a jar of Thai red curry paste and said, "Trust me, you need to make something with this." I had no plan, just chicken in the freezer and half a pineapple on the counter. Two hours later, my kitchen smelled like a Bangkok street market, and I understood why she'd been so insistent. This one-pot curry became my answer to those nights when I wanted something that tasted like I'd spent hours cooking but actually required just one pot and minimal fuss.

I made this for a small dinner party last fall when I was too busy with work to do anything complicated. My friends kept asking if I'd ordered it from somewhere, and there's something satisfying about watching people's faces light up when they realize you made it all yourself in under an hour. One guest asked for the recipe immediately, and now it's become her go-to dish for impressing people too.

Ingredients

• Boneless, skinless chicken thighs (600 g): These stay tender and juicy even with longer cooking, unlike breasts which can turn dry—use thighs unless you're watching them closely.
• Yellow onion (1 medium): The foundation that gets soft and sweet, making a flavor base that carries the whole dish.
• Fresh garlic and ginger: These two are non-negotiable; they're what make your kitchen smell like you actually know what you're doing.
• Red bell pepper and carrot: They add texture and a gentle sweetness that plays nicely with the coconut and pineapple.
• Fresh pineapple chunks (1 cup): Fresh is better than canned if you have time, but canned in juice works just fine—avoid syrup.
• Coconut milk (400 ml): Full fat is essential; the lighter versions don't give you that silky, rich sauce that makes this special.
• Chicken broth (1 cup): This thins the coconut milk and keeps everything balanced so it's not overwhelmingly heavy.
• Thai red curry paste (2 tbsp): This is where the personality lives; don't skip it or substitute mild curry powder.
• Fish sauce (1 tbsp): It sounds intimidating, but a tablespoon adds umami depth that makes people say the flavor is just right without knowing why.
• Soy sauce or tamari (1 tbsp): Adds saltiness and complexity; use tamari if you're keeping things gluten-free.
• Brown sugar (1 tsp): Just a touch to round out the flavors and let the sweetness of the pineapple shine.
• Fresh cilantro and lime: These finish the dish with brightness that cuts through the richness.

Instructions

Heat your pot and start with aromatics:

Pour oil into a large pot over medium heat and add your chopped onion, letting it soften for about 3-4 minutes until it's translucent and smells sweet. Once it's ready, add the garlic and ginger and stir constantly for about a minute so they release their fragrance without burning.

Build the curry base:

Add the red curry paste and let it toast in the oil for another minute, stirring so it doesn't stick to the bottom. You'll notice the paste gets a shade darker and smells even more aromatic—that's exactly what you want.

Brown the chicken:

Add your chicken pieces and let them sit for a minute before stirring, giving them a chance to pick up some color on all sides. This takes about 4-5 minutes total and doesn't need to be perfect; you're just adding flavor, not cooking through.

Add vegetables and fruit:

Throw in the bell pepper, carrot, and pineapple chunks, stirring everything together so the curry paste coats all the pieces. The colors will be vibrant and the pot will smell like you're cooking something special.

Pour in the liquids and seasonings:

Add the coconut milk and broth together, then stir in the fish sauce, soy sauce, and brown sugar, making sure nothing sticks to the bottom. Give it a good stir and watch how the sauce comes together and turns a beautiful golden color.

Simmer gently and cover:

Bring everything to a gentle simmer (not a rolling boil), put a lid on the pot, and let it cook for about 20 minutes, stirring now and then. The chicken will become tender, the vegetables will soften, and the flavors will start melding together.

Uncover and finish:

Remove the lid and simmer uncovered for 5-10 minutes longer to thicken the sauce to your liking. Taste as you go and add a bit more salt or pepper if it needs it.

Serve with intention:

Ladle the curry over jasmine rice, top with fresh cilantro, and serve with lime wedges so people can squeeze them over just before eating. That squeeze of lime is what makes the whole dish sing.

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There was a Sunday when I made this for my sister who was going through a rough week, and she said afterward that it was exactly what she needed—something warm and complex and nourishing all at once. Dishes like this remind me that cooking isn't just about feeding people; it's about showing up for them in a way that says you cared enough to spend time in the kitchen.

Playing with Heat

If you like spice, slice some fresh Thai chilis and add them right in with the curry paste, or use a generous pinch of chili flakes. I learned the hard way to add heat gradually because you can always add more but you can't take it out. Some nights I want it gentle and others I want it to wake me up, so I keep the additions flexible depending on my mood.

Switching Up the Protein

Chicken breasts work if that's what you have, but watch them more carefully since they cook faster and dry out easier than thighs. Firm tofu is brilliant if you want to go vegetarian—it soaks up the sauce beautifully and has a satisfying texture. I've even made this with shrimp on nights when I wanted something lighter, and it comes together even quicker.

Making It Your Own

Once you understand how this curry works, you can swap vegetables based on what's in your fridge or what the market has that day. Snap peas, mushrooms, baby corn, or spinach all work beautifully. The framework stays the same, but the details can be as flexible as your mood or your pantry.

• Add a splash of lime juice at the end if the sweetness feels overwhelming.
• Simmer uncovered longer if you prefer a thicker sauce, or add a splash more broth if you like it saucier.
• Serve with rice, noodles, or even crusty bread to soak up every drop.

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This curry has become my reliable friend for nights when I want something that feels special without the stress. There's something about a single pot of simmering coconut milk and pineapple that makes everything feel a little calmer.

Recipe Questions & Answers

→ Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used but may require less cooking time to avoid drying out. Monitor closely during simmering.

→ What can I substitute for fish sauce?

For a milder or vegetarian alternative, soy sauce or tamari can be used to maintain the savory depth without fish flavors.

→ How can I make this dish spicier?

Add fresh sliced chili or chili flakes along with the red curry paste to increase heat according to your preference.

→ Can this dish be prepared ahead of time?

Yes, it tastes even better the next day after the flavors meld. Store in the refrigerator and reheat gently before serving.

→ What side pairs well with this curry?

Steamed jasmine rice is the ideal accompaniment, balancing the rich, creamy sauce and aromatic spices.