Pineapple Chicken Curry

Mains, Poultry
chicken, curry powder



  • 1 medium onion, chopped
  • ½ medium bell pepper, chopped
  • 4 cloves garlic, chopped or ½ tsp. garlic powder
  • ½ tsp. black (a dash of cayenne too if available)
  • 2 tsp. curry powder
  • 1/8 tsp. ground ginger
  • 1/4 tsp. ground cumin
  • 2 tbsp. water
  • 2 tbsp. oil
  • 3 chicken breasts, cut into 2 inch cubes
  • ½ tsp. salt
  • 1 14 oz. can crushed or chunk pineapple, packed in juice
  • 1 cup chicken broth or stock




  1. Place chopped onion and bell pepper in a bowl, sprinkle with spices. Dribble 2 tbsp. water over and stir to coat.
  2. Heat oil in a large non-stick skillet or large pot over medium heat.
  3. Add onion / pepper mixture to oil and reduce heat to medium low. Sauté for about 2 or 3 minutes stirring constantly.
  4. Add chicken pieces and salt to mixture and stir until well mixed.
  5. Stir in pineapple with juice. Let simmer over medium low heat for about 10 minutes, stirring occasionally.
  6. Add chicken broth to mixture and bring to a boil. Reduce heat, cover and allow to simmer for about 30 minutes until chicken is cooked through and sauce starts to thicken, stirring occasionally.
  7. Serve over cooked rice. Garnish with chopped green onions or cilantro if available.
  8. Add a side salad to round out the meal!


Serves 6