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+ servings

Multi-Cooker Chicken Pineapple Curry

A bit of a splurge, but a cheaper option than takeout!
Prep Time15 minutes
Cook Time30 minutes
Servings - 4 servings


  • 30 oz coconut milk
  • 3 Tbsp red curry paste
  • 1 Tbsp curry powder
  • 1 tsp ground ginger
  • 1 tsp garlic powder
  • 15 oz pineapple chunks, well drained
  • 1/2 green bell pepper, sliced
  • 1/2 red bell pepper, sliced
  • 1/2 yellow bell pepper, sliced
  • 2 chicken breasts, diced
  • Cilantro and green onion, optional garnish
  • 1 1/2 cups brown, white or basmati rice


  • Cook the rice, as directed.
  • In the multi-cooker, turn on Stovetop High or Saute at 400 F. Whisk the coconut milks, curry paste, curry powder, ginger, and garlic powder in the multi-cooker insert. If your coconut milk has separated in the can, it will become smooth again when it heats up.
  • Stir in the pineapple, bell pepper slices and pieces of chicken. Bring to a slow bubbling and let cook for about 15 minutes, allowing the chicken to cook through and the flavors to mingle.
  • Serve Chicken Pineapple Curry over rice with cilantro and green onion garnish.