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5 from 1 vote

Chicken Pineapple Curry

Love making Thai food restaurant favorites at home, for a fraction of the cost. This fakeout takeout Chicken Pineapple Curry Recipe will not disappoint!
Prep Time15 minutes
Cook Time15 minutes
Servings - 4 servings


  • 15 oz. canned coconut milk
  • 15 oz. canned coconut cream not the pina colada kind :)
  • 3 Tbsp red curry paste
  • 1 Tbsp curry powder
  • 1 tsp ground ginger
  • 1 tsp garlic powder
  • 15 oz. can pineapple chunks well drained
  • 1/2 red bell pepper sliced
  • 1/2 yellow bell pepper sliced
  • 2 large boneless, skinless chicken breasts diced or sliced
  • Cilantro and green onion optional garnish
  • 1 1/2 cups brown, white or basmati rice


  • Cook the rice, as directed.
  • In a large saucepan or skillet, whisk the coconut milk and coconut cream, curry paste, curry powder, ginger, garlic powder. If your coconut milk has separated in the can, it will become smooth again when it heats up.
  • Stir in the pineapple chunks, bell pepper slices and pieces of chicken. 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.