One-Pot Chicken Pineapple Curry (Printable)

A vibrant blend of chicken, pineapple, and coconut milk cooked in one pot for easy, flavorful dinners.

# What You'll Need:

→ Proteins

01 - 1.3 lbs 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
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

# Steps:

01 - Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté for 3–4 minutes until softened.
02 - Add garlic and ginger; cook for 1 minute until fragrant.
03 - Stir in red curry paste and cook for another minute to activate flavors.
04 - Add chicken pieces and brown on all sides for 4–5 minutes.
05 - Add bell pepper, carrot, and pineapple chunks. Stir to combine.
06 - Pour in coconut milk and chicken broth. Stir in fish sauce, soy sauce, and brown sugar.
07 - Bring to a gentle simmer, cover, and cook for 20 minutes, stirring occasionally.
08 - Remove the lid and simmer uncovered for 5–10 minutes to thicken the sauce to desired consistency.
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 Advice:

01 -
  • Everything happens in one pot, so you won't be staring down a sink full of dishes at 8 PM.
  • The sweet pineapple and creamy coconut balance the savory spices in a way that feels elegant but tastes like comfort food.
  • It's flexible enough to adapt to whatever protein or vegetables you have on hand without losing its soul.
  • The whole thing comes together in under an hour, making it perfect for those nights when cooking needs to fit into real life.
02 -
  • Don't skip browning the curry paste in the oil—it's the difference between a one-dimensional heat and a complex, rounded spice flavor that unfolds across your palate.
  • Chicken thighs are forgiving, but if you're using breasts, keep your timer close and check at 15 minutes because they can dry out surprisingly fast in a hot pot.
  • The pineapple chunks should go in at the same time as the larger vegetables so they soften slightly but don't disintegrate into the sauce.
03 -
  • Let the curry paste bloom in the oil for exactly one minute; any less and it tastes raw, any more and you risk burning the spices into bitterness.
  • Save a splash of the cooking liquid before serving so you can adjust the consistency at the table—some people love it saucier than others, and that accommodation feels generous.
Go Back