Caramelized Pineapple Thai Chicken Curry

This authentic Thai Chicken Curry features buttery caramelized pineapple for the perfect sweet-savory balance. A 30-minute, one-pan meal your family will love!

5 from 1 vote

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Prep Time: 10

Servings: servings

Calories: 1617kcal

Author: Anjali

INGREDIENTS

For the caramelized pineapple 🍍

1½ cup fresh pineapple cut into bite-sized chunks (match the size to your chicken pieces)
1½ tablespoon honey
¼ teaspoon cinnamon
A pinch of salt
1 teaspoon coconut oil

For the chicken 🍗

1 lbs boneless chicken thighs or breasts, cut into chunks (same size as your pineapple
1½ tablespoon coconut oil
Salt to season

For the curry 🥘

2 tablespoon Thai red curry paste (Mae Ploy or Maesri recommended)
1 can full-fat coconut milk unshaken (400ml)
½ cup coconut cream
2 teaspoon coconut sugar to taste
1 teaspoon fish oil
2 stalks lemongrass bruised and halved (plus extra for garnish)
1 medium sized red bell pepper thinly sliced
fresh cilantro roughly chopped
1 tablespoon coconut oil (for blooming the paste)

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INSTRUCTIONS

Caramelize the pineapple: Heat a wide skillet over medium-high heat and add 1 teaspoons coconut oil (for pineapple). Add 1.5 cups fresh pineapple, cut into bite-sized chunks, drizzle over 1.5 tablespoons honey, sprinkle in ¼ teaspoons cinnamon and 1 pinch salt (for pineapple).
Let the chunks sit without stirring too much — you want golden, caramelized edges, not steamed fruit. Cook until sticky and fragrant, then remove and set aside.
Sear the chicken: In the same skillet (don't wash it — those caramelized bits are pure flavor), add 1.5 tablespoons coconut oil (for chicken) over medium-high heat.
Season the boneless chicken thighs or breasts, cut into bite-sized chunks with a little salt and sear until golden on the outside.
You're not cooking them through yet, just building color. Remove and set aside with the pineapple.
Bloom the curry paste:
Turn the heat down to medium.
Add 1 tablespoons coconut oil (for curry paste) to the skillet (or use the thick cream from the top of your unshaken coconut milk can instead of oil (a great traditional trick).
Add 3 tablespoons Thai red curry paste and cook, stirring and pressing it into the pan, until deeply fragrant. This step is non-negotiable.
Build the sauce: Pour in 1 can full-fat coconut milk (do not shake the can) and ½ cups coconut cream.
Add 2 pieces lemongrass stalks, bruised and halved. Stir everything together — it will turn a gorgeous blush-orange almost immediately. Bring to a gentle simmer and let it cook, allowing the flavors to deepen.
Simmer everything together: Add the caramelized pineapple and seared chicken back into the curry.
Stir gently to combine, making sure the chicken is mostly submerged in the sauce.
Simmer on medium-low heat until the chicken is fully cooked through and the sauce has wrapped itself around everything beautifully. Taste, then stir in 1 teaspoons coconut sugar to balance the flavors.
Garnish and serve: Remove from heat. Scatter 1 pieces red bell pepper, roughly chopped over the top fresh — do not cook the peppers in, they should stay crisp and vibrant. Pile on ½ cups fresh cilantro, roughly chopped.
Add 2 pieces extra lemongrass stalks (for garnish) for aroma and presentation. Serve immediately over steamed jasmine rice.

Nutrition

Nutrition Facts

Caramelized Pineapple Thai Chicken Curry

Amount Per Serving (100 g)

Calories 1617 Calories from Fat 1269

% Daily Value*

Fat 141g217%

Saturated Fat 100g625%

Trans Fat 0.2g

Polyunsaturated Fat 9g

Monounsaturated Fat 21g

Cholesterol 222mg74%

Sodium 235mg10%

Potassium 1594mg46%

Carbohydrates 61g20%

Fiber 4g17%

Sugar 31g34%

Protein 46g92%

Vitamin A 4476IU90%

Vitamin C 140mg170%

Calcium 123mg12%

Iron 12mg67%

* Percent Daily Values are based on a 2000 calorie diet.

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