Tropical Pineapple Coconut Curry Chicken
Experience a taste of Hawaii with this vibrant Tropical Pineapple Coconut Curry Chicken. Tender chicken simmered in a luscious coconut milk sauce, infused with sweet pineapple and aromatic spices, creates a mouthwatering entrée that transports you to paradise. Serve it over rice or with fresh cilantro for a striking and satisfying dish perfect for any occasion.
ingredients
- 1 lb boneless, skinless chicken thighs, diced
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 bell pepper, sliced
- 1 can (14 oz) coconut milk
- 1 cup fresh pineapple chunks (or canned)
- 2 tbsp red curry paste
- 1 tbsp soy sauce
- 1 tsp brown sugar
- 1 tsp lime juice
- Fresh cilantro, for garnish
- Salt and pepper, to taste
- Cooked rice, for serving
steps
- 1.
In a large skillet, heat olive oil over medium heat. Add the diced chicken and cook until browned, about 5-7 minutes.
- 2.
Remove the chicken from the skillet and set aside. In the same pan, sauté the chopped onion, garlic, and ginger until softened, about 3-4 minutes.
- 3.
Stir in the sliced bell pepper and cook for another 2 minutes, then add the red curry paste and cook for an additional minute to release the flavors.
- 4.
Slowly pour in the coconut milk, stirring to combine. Add the pineapple chunks, soy sauce, brown sugar, and lime juice. Bring the mixture to a simmer.
- 5.
Return the chicken to the pan and let it simmer for 10-15 minutes until cooked through and flavors meld. Season with salt and pepper to taste.
- 6.
Serve hot over cooked rice, garnished with fresh cilantro for a burst of color and flavor.
