Tasty Tuesday: Pineapple Coconut Chicken Curry

A few weeks ago I did some experiments with pineapple-marinating-in-rum because I just couldn’t resist the beautiful bright yellow of the fresh pineapple on my counter. Well, last night we enjoyed the rummy fruit of our labors on that particular experiment as a part of a delicious Pineapple Coconut Chicken Curry. And it was WOW.

Pineapple coconut chicken curry on rice and spinach

This recipe will also work with fresh pineapple that hasn’t been soaking in rum for 4 weeks, but this is definitely worth a try.

Pineapple Coconut Chicken Curry

  • 3 pounds of boneless, skinless chicken breast, sauteed and diced
  • 2 cans of coconut milk
  • 3 T. red curry paste
  • 2 t. turmeric
  • 2 T. curry powder
  • 2 T. sugar
  • 1 t. salt or to taste
  • 2 medium onions (I used one red onion and one yellow onion)
  • 2 T. minced garlic
  • 2 T. olive oil
  • fresh pineapple cut up into chunks (I used the rum-soaked pineapple for this)
  • 1/2 c. unsweetened coconut
  • 1 ½ c. water
  • basmati rice, cooked
  • fresh spinach leaves, washed

Saute onions and garlic in olive oil and set aside.sauteed onions and garlic

Saute chicken and chop into 1″ chunks. While the chicken is cooking, whisk together the coconut milk, curry paste, curry powder, turmeric, salt, water, and sugar.

sauteing chicken breasts

Once the chicken is cooked through, pour the coconut milk mixture over the chicken. Stir in the pineapple chunks and the shredded coconut. Simmer for 8-10 minutes.

chunks of pineappleunsweetened coconut in chicken curry

Serve over basmati rice and fresh spinach.

This made a very large batch of curry that fed six adults and had enough leftovers to feed five adults lunch the next day. In my book, that is a highly successful meal. (I love leftovers!) If you don’t want that much curry, you can cut everything in half and end up with a great dinner that will serve about six adults.

Pineapple Coconut chicken Curry

The perfect finish for this spicy dinner is a fresh fruit pie or Key Lime pie from Stickboy Bread Co. If you add a little extra cayenne pepper to the curry, you practically NEED to rush out and buy a Stickboy pie for dessert.

Barb, writing at My Sister’s Kitchen

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