Pineapple Chicken Curry

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings


  • 2 tablespoons coconut oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1 small red chili pepper minced
  • 2 tablespoons curry powder
  • 1 pound boneless skinless chicken thighs chopped*
  • 1 cup frozen chopped pineapple
  • 1 1/2 cups canned unsweetened coconut milk
  • 2 cups chopped kale
  • Sea salt and freshly ground black pepper to taste


  • Melt the coconut oil in a large skillet with a tight-fitting lid over medium heat.
  • Add next 5 ingredients (onion through chicken); cook for 10 minutes or until chicken has browned and vegetables are slightly tender.
  • Stir in remaining ingredients (pineapple through salt and pepper).
  • Reduce skillet heat to low; cover and simmer for 10 minutes or until chicken is cooked through and pineapple is tender.
  • Serve warm.


SERVING SUGGESTION: Serve over Cauli-Rice (Process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain; salt and pepper to taste then fluff with a fork.) Add steamed baby carrots and snow peas on the side.
NUTRITION: 495 Calories; 34g Fat; 27g Protein; 28g Carbohydrate; 5g Dietary Fiber; 95mg Cholesterol; 133mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 1 Fruit; 6 Fat.
Tried this recipe?Let us know how it was!