Pineapple Curry Chicken
Curry has a moderate to strong flavor, so add it early in the cooking process for good balance with pineapple, coconut and ginger. —Robin Haas, Cranston, Rhode Island
Ingredients
- 2 cans (8 ounces each) unsweetened DOLE pineapple chunks, undrained
- 6 bone-in chicken breast halves, skin removed (12 ounces each)
- 1 can (15 ounces) garbanzo beans, 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 sweetened shredded coconut, optional
Reviews
I cut the recipe in half and used boneless skinless chicken breasts. I also used regular coconut milk, not light. I put the chicken, pineapple, beans and "sauce" mixture in the slow cooker for about 4.5 hours. I then added in the carrots, onion and red pepper, and cooked an additional 30 minutes or so. This way the veggies didn't turn into mush and still had some crispness. We found that there was potential for a good flavor but it fell a little flat. I had to add salt to my bowl, something I very rarely do. I think next time I'd increase the curry powder and salt for a more robust flavor. Despite the blandness of the dish, I'd try it again and tweak it, because I think it had potential.
We very much enjoyed this dish and will be making again. Great flavor combinations with the chicken, red pepper, pineapple, garbanzo beans, coconut milk, curry, carrots. May add eggplant next time too! We did add a bit more salt and some cayenne pepper to the pot to kick it up a bit. Fantastic weekend meal, as it's a crockpot dish. But classy enough for guests! A keeper!
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.
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
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.
I loved the blend of flavors. Delish!! and my kids ate it right up.
Dish was just bland. It needed some salt, sweet or something just did not have much flavor.
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.
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!
Love the curry and pineapple!!