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Thai served

Pineapple Chicken Curry

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4


  • 1 Whole Pineapple (or a can pineapple)
  • 2 Tablespoons Fish Sauce
  • 2 Tablespoons Curry powder
  • 1 Pound Chicken Breast (diced)
  • 2 Tablespoons Brown Sugar
  • 1/2 Red bell pepper (Julienne)
  • 1/2 Green bell pepper (Julienne)
  • 1/2 Cup Chicken broth or water
  • 1 Cup Coconut milk (you can use more)
  • 1/2 Cup Peas or any vegetable of your choice
  • 2 Tablespoons Vegetable Oil
  • 1 Onion (chopped)
  • Salt and pepper


  1. Place a saucepan or a pot over a medium-low heat.

  2. Saute the chopped onion and add chicken (personal preference) you can add chicken later.

  3. Add curry powder. (sorry I forgot to take picture of this stage)

  4. Add half of the coconut milk, mix and let all the components combine very well.

    Pineapple Chicken Curry add coconut milk
  5. If you didn't add chicken after you saute onion you might want to do so now.

  6. Add chicken broth or water whichever one you are using.

  7. Let the mixture sit on a low heat for about 10 minutes.

  8. Add the fish sauce, brown sugar.

  9. Mix and add the bell peppers and bring the mixture to a boil.

    Pineapple Chicken Curry add bell peppers
  10. Add peas or any vegetable you're using. You can use eggplant, bamboo shoots etcetera. Add the rest of the coconut milk.

    Pineapple Chicken Curry add peas
  11. Pour in the pineapple. Season with salt and pepper.

    Pineapple Chicken Curry add pineapple
  12. Mix and turn the heat. Leave the saucepan on the residual heat.

    Pineapple Chicken Curry mix
  13. Serve and enjoy. 

    Pineapple Chicken Curry served

Recipe Notes


Feel free to adjust the recipe to suit your preference. You can use storebought can pineapple, just drain the liquid.