Pineapple Chicken Curry

Featured in the Honolulu Star-Advertiser on March 6, 2013.



Pineapple Chicken Curry

  • 1/4 cup red curry paste
  • 2 (13.5 ounce) cans coconut milk
  • 2 1/2 tablespoons fish sauce (available in the Asian section at local supermarkets)
  • 1/4 cup granulated sugar
  • 2 boneless, skinless chicken breast halves, cut into 1/4 slices
  • 1 1/2 cups sliced bamboo shoot, drained
  • 1/2 red bell pepper, julienned
  • 1/2 small onion, chopped
  • 1 cup fresh, ripe local pineapple, chunked (can substitute with canned pineapple chunks, drained)
  • Chopped fresh cilantro and peanuts for garnish (optional)


  1. In a large skillet or wok, mix curry paste, coconut milk, fish sauce, and sugar over medium-high heat, until dissolved.
  2. Add chicken and bamboo shoots.
  3. Over high heat, bring to a boil and cook for 15 minutes, until chicken is tender.
  4. Mix in red bell peppers and onion.
  5. Continue cooking until bell pepper and onion are tender, about 5 minutes.
  6. Stir in pineapple.
  7. Garnish with chopped cilantro and peanuts (optional) and serve over jasmine or sticky rice.

Makes 4 servings.

Approximate Nutrient Analysis per serving (not including optional peanut garnish):
580 calories, 43 g fat, 37 g saturated fat, 55 mg cholesterol, 1250 mg sodium, 30 g carbohydrate, 2 g fiber, 20 g sugar, 24 g protein


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