One-Pot Chicken Pineapple Curry

There's something about the sizzle of onions hitting hot oil that signals dinner is about to get delicious, and this curry was born from exactly that moment. My partner had just brought home a perfectly ripe pineapple from the market, and I found myself thinking about how its sweetness could play against savory spices. Within an hour, we had this golden, fragrant pot bubbling away, and the smell alone had everyone drifting toward the kitchen. It became the kind of meal that tastes like you spent all day cooking, but somehow fits into a busy weeknight.

I made this for friends who were skeptical about fruit in their curry, and watching their faces light up when they took that first bite taught me something about not judging flavors until you've tasted them together. Someone asked for the recipe before dessert was even served, which is the highest compliment a cook can get. Now it's become the dish I turn to when I want to impress without fussing, or when I just need something that feels warm and special on an ordinary evening.

Ingredients

• Boneless, skinless chicken thighs (600 g): Thighs stay juicy and forgiving during cooking, unlike breasts which can dry out if you're not watching them like a hawk.
• Yellow onion (1 medium, finely chopped): The foundation that sweetens and softens as it cooks, creating the base for all those other flavors to build on.
• Garlic and ginger (2 cloves and 1 thumb-sized piece): These two are your flavor powerhouses; don't skip them or rush them when they're cooking, because that's when their magic releases into the oil.
• Red bell pepper and carrot (1 pepper, 1 medium carrot): They add color, texture, and natural sweetness that rounds out the whole dish.
• Fresh pineapple chunks (1 cup): Fresh is lovely if you have it, but canned pineapple in juice works beautifully and costs less; just drain it well so you're not adding extra liquid.
• Coconut milk (400 ml, full fat): Full fat is non-negotiable here because it creates that silky, luxurious sauce; the light stuff never quite tastes the same.
• Chicken broth (1 cup): This keeps everything from becoming too heavy and lets the other flavors shine.
• Thai red curry paste (2 tbsp): This is where the soul lives; a good quality paste makes all the difference between a decent curry and an unforgettable one.
• Fish sauce, soy sauce, and brown sugar: The holy trio that brings depth, salt, and just enough sweetness to tie everything together.
• Fresh cilantro and lime wedges: These aren't just garnish; they're the final notes that make each bite feel bright and alive.

Instructions

Start with the base:

Heat your vegetable oil in a large pot over medium heat, then add your chopped onion and let it cook for a few minutes until it's soft and golden. You're building layers of flavor here, so don't rush this part; your patience gets rewarded with a sweeter, deeper foundation.

Wake up the aromatics:

Add your minced garlic and grated ginger, cooking for about a minute until the kitchen smells absolutely incredible. This is the moment where you know something good is happening.

Introduce the curry:

Stir in the red curry paste and let it cook for another minute, letting those spices bloom and deepen in the hot oil. This step transforms the paste from a concentrated dollop into something that's ready to flavor the entire pot.

Brown the chicken:

Add your chicken pieces and cook them for four to five minutes, stirring occasionally, until they've picked up some color on the outside. You're not trying to cook them all the way through yet; you're just giving them a golden exterior that'll taste better in the end.

Build the full picture:

Add your bell pepper, carrot, and pineapple chunks, stirring everything together so each piece gets coated in that fragrant curry oil. This is when the dish starts to look like what you imagined.

Add the creamy element:

Pour in your coconut milk and chicken broth, then stir in the fish sauce, soy sauce, and brown sugar, mixing well. Taste a tiny spoon of liquid and let yourself get excited about what's coming.

Simmer gently:

Bring everything to a gentle simmer, cover the pot, and let it cook for about twenty minutes, stirring occasionally so nothing sticks and everything cooks evenly. The chicken will become tender, the vegetables will soften, and flavors will meld into something greater than the sum of their parts.

Thicken and finish:

Remove the lid and let it simmer uncovered for another five to ten minutes, depending on how thick you like your sauce. Some people like it more brothy, others prefer it clinging to each bite; cook it to your preference.

Taste and adjust:

Give it one final taste and adjust the salt and pepper if needed, remembering that the fish sauce is already salty and the soy sauce adds depth. You're looking for that perfect balance where no single flavor dominates but everything sings together.

Serve with joy:

Ladle it over jasmine rice, scatter cilantro on top, and serve with lime wedges so everyone can squeeze a little brightness into their bowl.

Save

There was a rainy evening when I made this for my sister who'd just moved back to town, and we ate it straight from the pot while catching up, passing the lime wedges back and forth. That's when I realized this curry had become more than just a recipe; it was a way to say hello, to celebrate, to comfort someone without making a big deal about it. Simple food shared with people you love somehow tastes better, and this dish seems to know that.

The Magic of One-Pot Meals

There's a certain peace that comes with knowing you'll only have one pot to wash, and that peace translates into the food somehow. Your cleanup is effortless, yes, but more importantly, everything stays in one place where flavors can mingle and strengthen. The chicken doesn't dry out because it's sitting in that creamy sauce the whole time, and every vegetable absorbs all those wonderful spice-infused notes.

Why Pineapple Works Here

Pineapple might seem like an unusual choice to someone who's never ventured beyond traditional curry, but it's actually a quiet genius in the pot. The sweetness plays against the spice and salt like a conversation where neither person is trying too hard; they just complement each other. Some fruits can get mushy, but pineapple holds its shape and texture, staying slightly firm even after simmering, which keeps each bite interesting.

Making It Your Own

This recipe is forgiving, which is one of its greatest gifts, and once you've made it once, you'll understand where you can bend the rules. If you're craving more heat, fresh sliced chilies or chili flakes stirred in with the curry paste will light things up, and if you prefer mild, you can reduce the curry paste slightly. You can swap the chicken for thighs, breasts, tofu, or even skip the protein entirely and double the vegetables; the sauce stays beautiful and the cooking time barely changes.

• Vegetarians can replace chicken with firm tofu and swap the fish sauce for soy sauce or miso paste without losing anything important.
• Leftover curry tastes even better the next day because the flavors have had time to deepen, so don't hesitate to make extra.
• This freezes wonderfully, so you can make a double batch and thank yourself later on a night when you have zero energy.

Save

This curry has quietly become one of my go-to dinners because it works for weeknight scrambles, unexpected guests, and those moments when you just need something that tastes like care. Make it once and you'll understand why.

Recipe Questions

→ Can I substitute chicken breasts for thighs?

Yes, chicken breasts can be used, but reduce cooking time to avoid drying out the meat since breasts cook faster than thighs.

→ Is it possible to make this dish vegetarian?

Replace chicken with firm tofu and use vegetable broth instead of chicken broth for a plant-based variation.

→ What can I add to increase the spiciness?

Incorporate sliced fresh chili or a pinch of chili flakes along with the red curry paste for added heat.

→ What sides pair well with this curry?

Serving over jasmine rice is traditional, but steamed noodles or quinoa can also complement the dish nicely.

→ How do I thicken the sauce if it’s too thin?

Simply simmer uncovered for 5–10 minutes after cooking to reduce the sauce to your preferred consistency.