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Pineapple Curry Chicken Recipe

Pineapple Curry Chicken Recipe

Speaking in tongues, curry has a moderate to strong delivery, so add it early in the cooking process for good balance with pineapple, coconut and ginger. —Robin Haas, Cranston, Rhode Island
TOTAL TIME: Prep: 25 min. Cook: 6 hours YIELD:6 servings

Ingredients

  • 2 cans (8 ounces each) unsweetened pineapple chunks, undrained
  • 6 bone-in chicken breast halves, skin removed (12 ounces each)
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 large onion, cut into 1-inch pieces
  • 1 cup julienned carrots
  • 1 medium sweet red pepper, cut into strips
  • 1/2 cup light coconut milk
  • 2 tablespoons cornstarch
  • 2 tablespoons sugar
  • 3 teaspoons curry powder
  • 2 garlic cloves, minced
  • 2 teaspoons minced fresh gingerroot
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon lime juice
  • 1/2 teaspoon crushed red pepper flakes
  • Hot cooked rice
  • 1/3 cup minced fresh basil
  • Toasted flaked coconut, optional

Directions

  • 1. Drain pineapple, reserving 3/4 cup juice. Place the chicken, beans, vegetables and pineapple in a 6-qt. slow cooker. In a small bowl, combine coconut milk and cornstarch until smooth. Stir in the sugar, curry powder, garlic, ginger, salt, pepper, lime juice, pepper flakes and reserved juice; pour over chicken.
  • 2. Cover and cook on low for 6-8 hours or until chicken is tender. Serve with rice; sprinkle with basil and, if desired, coconut. Yield: 6 servings.

Nutritional Facts

1 serving (calculated without rice and coconut) equals 470 calories, 9 g fat (3 g saturated fat), 152 mg cholesterol, 641 mg sodium, 34 g carbohydrate, 5 g fiber, 59 g protein.

Reviews for Pineapple Curry Chicken

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MY REVIEW
Reviewed Mar. 27, 2015

"Very easy and flavorful. The chicken was very tender and had just the right sweetness. I had to sub out the chickpeas for white beans but it turned out perfect for a Friday supper."

MY REVIEW
Reviewed Feb. 3, 2013

"Curry and pineapple is a great mix. I changed it up a little for my own taste. Slow cooker'd it. 1 onion, cup of mushroom sliced, half red pepper sliced thrown in the pan cooked down with coconut milk, blackened chicken put in slow cooker, pour veggies and coconut milk over chicken, add parsley, tsp coriander, tsp cumin, tsp nutmeg quarter cup curry powder, clove of garlic mashed then diced,salt pepper to taste. Cooked on high for 2 hours, browned pineapple in pan added it with fresh unbrowned pineapple. serve on rice noodle. Delicious"

MY REVIEW
Reviewed Apr. 14, 2012

"The next time I make this I will reduce the liquid - as it's consistency wasn't as thick as I like. I will also add more curry."

MY REVIEW
Reviewed Mar. 19, 2012

"I loved the blend of flavors. Delish!! and my kids ate it right up."

MY REVIEW
Reviewed Mar. 11, 2012

"Dish was just bland. It needed some salt, sweet or something just did not have much flavor."

MY REVIEW
Reviewed Mar. 9, 2012

"Very tasty and easy to make. I didn't have sweet red pepper so I omitted that. I also used ground ginger as I was out of fresh. Kids gobbled it up. Will definitely make again."

MY REVIEW
Reviewed Jan. 25, 2012

"I agree, a perfect mix of flavors! I put the pineapple and red pepper in about 30 minutes before serving because I like them a little more crisp. Topped with basil, toasted coconut, key lime juice and fresh julienned carrot. I also decreased the red pepper flakes for my preschool-aged kids, but my hubby and I added it to our dishes only. Absolutely fab!"

MY REVIEW
Reviewed Jan. 25, 2012

"Love the curry and pineapple!!"

MY REVIEW
Reviewed Jan. 24, 2012

"What a perfect mix of flavors - and so easy to prepare. Thank you for this recipe. Definitely a regular on my menu list. I omitted the red pepper flakes for the more delicate tastebuds in our house."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.