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Super Easy Pineapple Chicken Curry

This is delicious and really easy to make. About once a week, depending on what meals I have planned, I roast a whole chicken in the slow cooker. That whole chicken is good for 2 or 3 meals during the week. This is a great dish to make with some of that chicken. You can also use fresh chicken breast or thigh and cook that right in the sauce.


Prep time: 10-15 minutes

Cooking time: 10-15 minutes

Serves 4


  • 2 cans Organic full fat coconut milk or coconut cream.

    • You can mix and match here. Coconut cream makes the sauce, well… creamier. But full fat milk works great too. I like Native Forest Organic Coconut Milk Classic. It’s BPA free. Trader Joe’s Organic Coconut Milk or Organic Coconut Cream works well for cooking also. But not for smoothies. All Trader Joe’s coconut milk product cans are also BPA free.

  • 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 T coconut oil

  • ½ yellow or white onion, sliced

  • 1 organic red bell pepper, sliced

  • 1 organic yellow bell pepper, sliced

  • 2 or 3 cups of fresh chicken breast or thigh, diced. Or, use pre-cooked Slow Cooker Roast Chicken

  • Optional: Cilantro and green onion garnish

  • Optional: Chili paste if you like it spicy!

  • Cooked white rice if you’re into that.



  • In a large cast iron skillet, heat the coconut oil until melted and add the onions, red pepper and yellow pepper. Saute for less than 5 minutes - you want the vegetables to stay crispy. Add the coconut milk or cream, curry paste, curry powder and garlic powder and pineapple chunks. After the coconut milk has warmed and melted, stir until everything is well blended.

  • If you’re using fresh (raw) chicken, add and cook through, about 10-15 minutes.

  • If you’re using cooked roasted chicken, you can add that at the end and cook until the chicken is warm, about 5-10 minutes.

  • Serve on white rice if you like but it’s really good without rice. Garnish with the red chili paste, cilantro and green onion if desired.