This Thai Pineapple Chicken Curry with Coconut Milk is a quick, family-friendly weeknight dinner that’s ready in about 20 minutes. Tender chicken thighs simmer in a creamy coconut curry sauce with juicy pineapple and vegetables for a balanced sweet-and-savory meal that’s mild enough for kids but full of flavor.
A Quick Look At The Recipe
- ⏲️ Ready In: 20 minutes
- 👪 Serves: 5
- 🍽 Nutrition (per serving): ~539 kcal, 25 g protein
- 📋Main Ingredients: Boneless chicken thighs, Thai green curry paste, full-fat coconut milk, pineapple chunks, broccoli, red bell pepper.
- 📖Dietary Notes: Dairy-free and gluten-free when using gluten-free curry paste and sauces.
- ⭐ Why You’ll Love It: Fast to make, comforting and creamy, and full of bright tropical flavor. Great for busy nights and leftovers.
This Thai-inspired pineapple curry delivers the familiar takeout flavors using simple pantry ingredients. The coconut milk keeps the sauce smooth and mild while pineapple adds natural sweetness to balance the curry paste. It reheats well, making it ideal for meal prep or quick family dinners. Canned pineapple works fine, though fresh pineapple will add extra brightness.
Why You’ll Love This Recipe
Easy: Most of the work is piling ingredients into a skillet and simmering for a few minutes. It’s perfect for busy weeknights.
Versatile: Swap vegetables, proteins, or fruit to suit preferences—shrimp, tofu, or steak all work.
Comforting: Creamy coconut milk and tender chicken make this a cozy, family-friendly curry with a tropical twist.
Ingredients and Substitutions
- Thai green curry paste: Check the label for gluten-free status if needed. Adjust quantity to taste.
- Coconut milk: Use full-fat canned coconut milk and scoop the thick cream for the richest sauce.
- Pineapple: Fresh pineapple gives the best flavor and texture; canned drained pineapple works in a pinch.
- Chicken thighs: Boneless, skinless thighs stay juicier than breasts. You can use breasts if you prefer.
- Vegetables: Broccoli is used here, but zucchini, green peas, snap peas, or bell peppers are great alternatives.
See the recipe card below for exact amounts and full instructions.
Flavor Variations
Customize this curry to suit your family’s tastes. Here are some easy variations to try:
- More heat: Add cayenne, sliced jalapeño, or extra green curry paste.
- Alternate fruit: Peaches or nectarines make a pleasant seasonal swap for pineapple.
- Different protein: Shrimp, tofu, or steak cubes all work well in this sauce.
- Fresh herbs: Garnish with basil, cilantro, or parsley for a bright finish.
How To Make Thai Pineapple Curry With Coconut Milk
Step 1: Cut chicken into bite-sized pieces and season with sea salt and black pepper. Heat oil in a large skillet over medium heat and sear the chicken until lightly browned, about 3 minutes.
Step 2: Add diced red bell pepper, broccoli florets, chopped cilantro, green curry paste, and coconut milk. Stir to combine, then simmer for about 5 minutes until the chicken is cooked through and vegetables are tender-crisp.
Step 3: Stir in pineapple chunks and warm through for another minute so flavors meld without overcooking the fruit.
Step 4: Remove from heat and serve over steamed rice, quinoa, or cauliflower rice. Finish with lime wedges and extra cilantro if desired.
Expert Tips To Make It
For deeper flavor, marinate the chicken in a little green curry paste and coconut milk for 30 minutes before cooking. Adjust spice by adding more or less curry paste. To make the curry milder for children, use less paste and increase coconut milk and pineapple. When reheating leftovers on the stove, add a splash of water or coconut milk to loosen the sauce.
Storage: Cool completely and store in an airtight container in the refrigerator for up to 5 days. Reheat gently in a skillet over medium heat until warmed through. Freezing is possible for up to 2 months; thaw overnight in the fridge and reheat, adding a little coconut milk to refresh the texture.
How To Serve It
Serve over steamed basmati rice, jasmine rice, cooked quinoa, or cauliflower rice for a lower-carb option. It also pairs well with gluten-free noodles or gluten-free flatbreads for scooping. Garnish with lime wedges and fresh herbs for brightness.
Thai Pineapple Chicken Curry FAQs
This recipe is mildly spicy, but heat largely depends on the brand and amount of green curry paste you use. Start with less paste and add more after tasting if you want extra heat. More coconut milk and pineapple will tone down the spice.
Yes—make the curry, cool it, and store it in the fridge without rice. Reheat on the stove with a splash of water or coconut milk until warmed through.
Canned pineapple is fine; drain it well to avoid thinning the sauce. Fresh pineapple will deliver better texture and brighter flavor.
Yes. Freeze cooled curry in an airtight container for up to two months. Thaw overnight in the fridge and reheat on the stove. Add a splash of coconut milk to restore creaminess if needed.
More Gluten-Free Dinner Ideas
- Slow Cooker Gluten-Free Beef and Broccoli
- Inside-Out Egg Roll Skillet (gluten-free)
- Teriyaki Chicken and Broccoli Skillet
- Gluten-Free Crispy Chicken Bites
If you make this Thai Pineapple Chicken Curry, please consider leaving a rating and a note about how you liked it—feedback helps others and makes it easier to tweak the dish for your family.
Thai Pineapple Chicken Curry With Coconut Milk
Shelby Stover
Equipment
- Sharp knife
- Measuring cups and spoons
- Large non-stick skillet
Ingredients
- 1 ½ pounds boneless, skinless chicken thighs (680 g), cut into chunks
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 tablespoon avocado or vegetable oil
- 1 red bell pepper, diced (about 125 g)
- 1 cup broccoli florets (150 g)
- 1 tablespoon chopped cilantro
- 3 tablespoons Thai green curry paste (adjust to taste)
- 1 can full-fat coconut milk (14 oz | 400 ml)
- 1.5 cups pineapple chunks (fresh or canned, drained) (300 g)
Instructions
- Season the chicken chunks with sea salt and black pepper.
- Heat 1 tablespoon of oil in a large non-stick skillet over medium heat.
- Sear the chicken for about 3 minutes, flipping occasionally to brown evenly.
- Add diced red bell pepper, broccoli, cilantro, green curry paste, and coconut milk to the skillet. Stir to combine.
- Simmer for 5 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
- Stir in pineapple chunks and warm through for another minute.
- Remove from heat and serve hot over steamed rice or your preferred grain. Garnish with additional cilantro and lime wedges if desired.
Notes
If you have time, marinate the chicken in a little green curry paste and coconut milk for 30 minutes for more depth of flavor.
Adjust spice by adding more curry paste or a sliced green chili with the vegetables.
Fresh pineapple offers brighter flavor and firmer texture than canned.
Nutrition is calculated per serving based on 5 servings; final values will vary with brands and exact portions.
Nutrition
Carbohydrates: 17 g
Protein: 25 g
Fat: 43 g
