One-Pan Chicken Pineapple Curry

# What You’ll Need:

→ Protein & Produce

01 - 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces

02 - 1 medium onion, finely chopped

03 - 2 cloves garlic, minced

04 - 1 tablespoon fresh ginger, grated

05 - 1 red bell pepper, sliced

06 - 1 cup fresh pineapple, cut into chunks

07 - 2 tablespoons vegetable oil

→ Liquids & Canned Goods

08 - 1 can (14 fluid ounces) full-fat coconut milk

09 - 1/2 cup chicken broth

10 - 2 tablespoons soy sauce or tamari for gluten-free

11 - 1 tablespoon fish sauce, optional

12 - Juice of 1 lime

→ Spices & Seasonings

13 - 2 tablespoons curry powder

14 - 1 teaspoon ground turmeric

15 - 1/2 teaspoon chili flakes, or to taste

16 - Salt and pepper, to taste

17 - Fresh cilantro, for garnish

# How to Make It:

01 - Heat vegetable oil in a large deep skillet over medium-high heat. Add chicken pieces and brown on all sides for 4 to 5 minutes. Transfer chicken to a plate and set aside.

02 - In the same pan, add onion and red bell pepper. Sauté for 3 to 4 minutes until softened.

03 - Add minced garlic and grated ginger to the pan. Cook for 1 minute until fragrant.

04 - Sprinkle curry powder, turmeric, and chili flakes into the pan. Stir for 30 seconds to release the essential oils and flavors.

05 - Return the seared chicken to the pan. Add pineapple chunks and mix thoroughly.

06 - Pour in coconut milk, chicken broth, soy sauce, and fish sauce if using. Stir until all ingredients are well combined.

07 - Bring the mixture to a gentle simmer. Cover and cook for 15 to 18 minutes, stirring occasionally, until chicken is cooked through and sauce reaches desired thickness.

08 - Stir in lime juice and adjust salt and pepper to taste.

09 - Serve hot, garnished with fresh cilantro. Pair with steamed jasmine rice or coconut rice.

# Additional Tips::

01 -

Everything happens in one pan, so you're not drowning in dishes while dinner is still hot.
The sweet pineapple cuts through the spice in a way that feels almost effortless, making this dish unexpectedly balanced.
Tender chicken thighs stay juicy even after simmering, unlike chicken breast which can turn tough if you blink.
It tastes like you spent hours in the kitchen when you actually invested barely forty-five minutes.

02 -

If your sauce looks too thin after cooking, don't panic—mix a tablespoon of cornstarch with a splash of cold water and stir it in; it thickens beautifully without changing the flavor.
Coconut milk separates as it sits, so shake the can or stir the can vigorously before opening, otherwise you'll grab all the cream and miss the liquid your curry needs.

03 -