One-Pot Chicken Pineapple Curry (Printable)

Tender chicken simmered with pineapple, coconut milk, and spices in a single pot for easy meal.

# What You'll Need:

→ Meats

01 - 1.3 pounds boneless, skinless chicken thighs, cut into bite-sized pieces

→ Vegetables & Fruit

02 - 1 medium yellow 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 chunks
07 - 1 medium carrot, sliced

→ Pantry & Liquids

08 - 2 tablespoons vegetable oil
09 - 13.5 fluid ounces full-fat coconut milk
10 - 1 cup chicken broth
11 - 2 tablespoons Thai red curry paste
12 - 1 tablespoon fish sauce
13 - 1 tablespoon soy sauce or tamari
14 - 1 teaspoon brown sugar
15 - Salt and freshly ground black pepper to taste

→ Herbs & Garnish

16 - Fresh cilantro, chopped for garnish
17 - Cooked jasmine rice for serving
18 - Lime wedges for serving

# How to Make It:

01 - Heat vegetable oil in a large pot over medium heat. Add chopped onion and sauté for 3 to 4 minutes until softened.
02 - Add minced garlic and grated ginger, cooking for 1 minute until fragrant.
03 - Stir in red curry paste and cook for 1 minute to release aromatic oils.
04 - Add chicken pieces and brown on all sides for 4 to 5 minutes.
05 - Stir in bell pepper, carrot, and pineapple chunks to combine.
06 - Pour in coconut milk and chicken broth. Stir in fish sauce, soy sauce, and brown sugar until well integrated.
07 - Bring to a gentle simmer, cover, and cook for 20 minutes, stirring occasionally.
08 - Remove lid and simmer uncovered for 5 to 10 minutes to achieve desired sauce thickness.
09 - Taste and adjust seasoning with salt and pepper as needed.
10 - Serve hot over jasmine rice, garnished with fresh cilantro and lime wedges.

# Expert Tips:

01 -
  • Everything cooks in one pot, which means less cleanup and more time actually enjoying dinner.
  • The sweet pineapple balances the savory curry paste in a way that keeps you coming back for more spoonfuls.
  • It tastes restaurant-quality but comes together faster than ordering takeout.
02 -
  • Don't skip the step of toasting the curry paste—those few extra seconds of cooking make it taste more complex and less one-dimensional.
  • Chicken thighs won't dry out like breasts will, so you can actually leave them simmering without stress.
  • Fresh pineapple is noticeably better than canned, but canned in juice is fine if that's what you have.
03 -
  • Full-fat coconut milk is non-negotiable—the light versions won't give you that silky texture that makes this feel indulgent.
  • Taste and adjust at the very end because the flavors evolve as everything simmers together.
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