Best 3 Pineapple And Chicken Curry Recipes

Pineapple and chicken curry is an aromatic and vibrant dish that combines the sweetness of pineapple with the savory flavors of chicken and spices. Originating from Southeast Asia, this delectable dish is a delectable explosion of flavors, textures, and colors. The tender chicken, juicy pineapple chunks, and a creamy and flavorful sauce make this curry an absolute delight. It is a quick and easy meal that can be prepared with a few simple ingredients, making it perfect for busy weeknights or a special occasion feast.

Check out the recipes below so you can choose the best recipe for yourself!

PINEAPPLE AND CHICKEN CURRY

Pineapple and Chicken Curry image

This is a wonderful sauce of pineapple, apple, onion, curry, and bacon that mixes together to make the most flavorful sauce for chicken on rice.

Provided by ANGELA97303

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h

Yield 5

Number Of Ingredients 11

Ingredients

6 slices bacon, sliced into small strips
1 onion, chopped
1 tart apple, chopped
1 ½ cups chicken broth
1 (8 ounce) can crushed pineapple, drained and juice reserved
1 (8 ounce) can pineapple rings, drained and juice reserved
2 tablespoons tomato puree
2 tablespoons all-purpose flour
1 ½ tablespoons curry powder
salt to taste
5 skinless, boneless chicken breast halves - pounded to about 3/4-inch thickness

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Heat a large skillet over medium-high heat. Saute bacon, onion, and apple in hot skillet until onion is slightly softened, about 5 minutes.
Stir chicken broth, reserved pineapple juices, tomato puree, flour, and curry powder into bacon mixture; bring to a simmer, reduce heat to medium-low, and cook, stirring often, until flavors blend and sauce thickens, about 10 minutes. Remove skillet from heat; stir crushed pineapple and salt into curry sauce.
Place chicken in a single layer in a glass baking dish. Pour curry sauce over the chicken.
Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish with pineapple rings.

Nutrition Facts : Calories 293.8 calories, Carbohydrate 26.2 g, Cholesterol 78.2 mg, Fat 7.9 g, Fiber 2.6 g, Protein 29.1 g, SaturatedFat 2.3 g, Sodium 630 mg, Sugar 19 g

CHICKEN AND PINEAPPLE SALAD WITH CURRY MAYONNAISE

Chicken and Pineapple Salad With Curry Mayonnaise image

This is nice, I have used ordinary roast chicken. CHICKEN AND PINEAPPLE SALAD WITH CURRY MAYONNAISE

Provided by Doreen Randal

Categories Whole Chicken

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 barbecued chicken
1/2 cup coconut, shredded
1 (440 g) can unsweetened pineapple slices, drained
4 spring onions, chopped
1 teaspoon curry powder
1/4 teaspoon five-spice powder
1 garlic clove, crushed
1 teaspoon grated fresh ginger
3/4 cup mayonnaise
1/4 cup coconut milk

Steps:

CURRIED MAYONNAISE:.
Combine all ingredients thoroughly.
CHICKEN AND PINEAPPLE SALAD:.
Toast coconut on oven tray in moderate oven for about 5 minutes.
Cut chicken and pineapple into chunks; place in bowl, mix in coconut, shallots and Mayonnaise.
Refrigerate 1 hour before serving.
Serves 4.
Cheers, Doreen Doreen Randal, Wanganui.
New Zealand.

PINEAPPLE AND COCONUT CHICKEN CURRY

PINEAPPLE AND COCONUT CHICKEN CURRY image

Categories Chicken Soup/Stew Buffet Dinner Braise

Number Of Ingredients 13

Ingredients

1 1/2 tablespoon Madras Curry Powder
1 teaspoon Turmeric
1 1/2 teaspoon Cayenne Pepper
4 Large Chicken Legs, skin on, legs and thighs separated
3 tablespoons Olive Oil
1 Pineapple, peeled, cored, and cut into 1 inch cubes
4 cloves Garlic
1/2 cup Coconut Flakes
1/2 cup Pineapple Juice
2 cans Coconut Milk (13.5 oz can)
1 stick Cinnamon Stick 3" long
4 Medium Sweet Potatoes or Yams peeled and cut into 1 inch cubes
1 bunch Cilantro, leaves only chopped roughly

Steps:

Combine the spices in a small bowl.
Coat chicken with 2 tbsp of oil
Cover chicken with half the spices and marinate for 2 hours, chilled.
Preheat oven to 325.
Warm 1 tbsp olive oil in dutch oven over medium heat
Add chicken in single layer and brown on all sides.
Saute pineapple, garlic, 2/3 of coconut flakes until golden brown (est 4 minutes)
Add juice, milk, stock, remaining spices, cinnamon stick, and potatoes. Stir to combine.
Arrange chicken on top. Bring to simmer, then transfer to oven, UNCOVERED.
Braise for 45 minutes, basting chicken twice.
Remove cinnamon stick
Adjust salt and pepper seasoning to taste
Serve on top of curried rice, garnished with reserved coconut flakes and cilantro.

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and prevent any scrambling.
Use fresh ingredients: Fresh pineapple and chicken will give your curry the best flavor. If you can, try to buy organic ingredients.
Don't be afraid to adjust the spices: The amount of curry powder and other spices you use can be adjusted to your taste. If you like a milder curry, use less spice. If you like a spicier curry, use more.
Don't overcook the chicken: Chicken should be cooked through, but not overcooked. Overcooked chicken will be tough and dry.
Serve with rice or naan: Curry is traditionally served with rice or naan. Rice is a good choice for soaking up the curry sauce, while naan is a good choice for dipping in the sauce.

Conclusion:

Pineapple and chicken curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of sweet pineapple, savory chicken, and aromatic spices creates a flavorful and satisfying curry that is sure to please everyone at the table. So next time you're looking for a new dinner recipe, give pineapple and chicken curry a try. You won't be disappointed!