One-Pan Chicken Pineapple Coconut (Printable)

Tender chicken cooked with pineapple, creamy coconut, and aromatic spices in one pan for simple meals.

# What You 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 - ½ 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 - ½ teaspoon chili flakes, or to taste
16 - Salt and black pepper to taste
17 - Fresh cilantro for garnish

# How-To Steps:

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 to a plate and set aside.
02 - In the same pan, add chopped onion and sliced bell pepper. Sauté for 3 to 4 minutes until softened.
03 - Add minced garlic and grated ginger to the pan and cook for 1 minute until fragrant. Sprinkle in curry powder, turmeric, and chili flakes. Stir continuously for 30 seconds to release spice flavors.
04 - Return seared chicken to the pan. Add pineapple chunks and stir well to combine with vegetables and spices.
05 - Pour in coconut milk, chicken broth, soy sauce, and fish sauce if using. Stir until all ingredients are evenly distributed.
06 - Bring mixture to a gentle simmer. Cover and cook for 15 to 18 minutes, stirring occasionally, until chicken is cooked through and sauce thickens slightly.
07 - Remove from heat. Stir in lime juice and adjust salt and black pepper to taste.
08 - Transfer to serving dishes and garnish with fresh cilantro. Serve immediately with steamed jasmine rice or coconut rice.

# Expert Advice:

01 -
  • Everything cooks in one pan, which means less cleanup and more time enjoying your meal with people you actually want to spend time with.
  • The coconut milk creates this silky, naturally creamy sauce without any dairy, making it naturally kind to most dietary restrictions.
  • Chicken thighs stay tender and juicy no matter what, so there's no risk of ending up with dry, disappointing protein.
  • The pineapple chunks caramelize slightly as the curry simmers, creating these pockets of brightness that make each bite feel special.
02 -
  • Don't skip the browning step on the chicken because that golden crust is where the deepest flavor lives, and rushing it means you'll end up with a curry that tastes flat.
  • The fish sauce smells absolutely terrible in the bottle, but once it hits the heat and combines with everything else, it becomes invisible and adds a savory complexity that people won't be able to name.
  • Fresh lime juice at the end is absolutely essential because without it the whole dish tastes heavy and one-dimensional, but with it everything becomes bright and alive.
03 -
  • Save a spoonful of the sauce before serving so you can drizzle it over rice on second helpings, because watching people go back for more is the best part of cooking.
  • If your sauce breaks or looks separated, whisk in a teaspoon of cornstarch mixed with cold water and it'll come back together beautifully within a minute or two.
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