Pineapple Coconut Curry Chicken

I would like to preface this first recipe by saying: I prefer things clear cut and exact. I am a very black and white person; no gray area... therefore, no room for mistakes. In order to think outside the box, I had to get over these notions (in the cooking world anyway). Just about every time I make a recipe I try changing it a little, adding something new-- Every great recipe starts out as an experiment; you never know what you will come up with!
I have made this particular dish different each time. I have never measured my ingredients and am, apparently, not very good at documenting their quantities... or the exact ingredients for that matter. So, I think the best thing to do is tell you the base of the recipe and then all the parts that I manipulated. That way, you can experiment with it and make it just the way you like it. :)


Pineapple Coconut Curry Chicken is one of the first (real) dishes I made that didn't originate from a recipe my mom taught me. I make it in a crockpot, but you could make it on the stove if you don't have much time. I really love crockpot chicken that is fall-apart tender. It takes about 5-6 hours to get to that point, but--patience is a virtue.

You will need:

• 3-4 chicken breasts (this is good on salmon* too!)
• 4-5T butter/coconut oil (I usually do about half of each ie. 3T butter 2T coconut oil)
• 1c chicken broth (this can be replaced with fruit juice or something if you are making this for salmon)
• 1 can coconut milk
• 1/2 a pineapple or a small can of pineapple (and a splash of juice)
• 1/2 a small to medium sweet onion- chopped
• 5-10 cloves of garlic- minced (we really like garlic)
• 3-5T curry powder (I find this varies greatly depending on brand)
• 2t seasoning salt (more or less to taste)
• 2T brown sugar

Additional, optional ingredients:

• 1/2 a lime's juice
• 1 small can water chestnuts
• 1 small can bamboo shoots
• 1/2 can baby corn
• other "stir-fry"veggies
• carrots
• a pinch crushed red pepper flakes or cayenne pepper (if you like a little spice)
• orange and/or mango juice
• sliced mango (this ingredient is best if added at the very end, better yet, as a garnish on the plate)
• honey (instead of brown sugar)

If you try anything else in it that you like, let me know! I will add it to the list :)


The great thing about crockpots is you can just put all the ingredients in and forget it... pretty much.
I put almost all of the main ingredients (except half the pineapple and 1/2c of coconut milk) and whatever additional ingredients I choose to use that time into the crockpot and turn it on. It is good to cook some of the pineapple in the sauce the whole time to flavor the sauce, but I like to keep some of it out till the last hour-- That way it has a fresher texture and flavor. Also, I hold about 1/2 a cup of the coconut milk until right before serving to make the sauce a little creamier. Those steps aren't completely necessary but I feel they enhance the flavor.

Once all the ingredients are in, just turn the crockpot on, give it a good stir, and wait... . . .
If you are able, stir it every couple hours (sometimes I turn it on and leave and it comes out just fine). Then, about an hour or so before you are ready to eat, throw in the rest of the pineapple.
If you cook it in the crockpot, it is done once the chicken falls apart when you stir the pot. Right before you are ready to serve, pour in that last half cup of coconut milk.

I usually serve it over coconut rice. You can also use plain rice or pasta, whichever you prefer.

To make coconut rice:

Instead of using only water to make the rice, replace half the water with coconut milk. Sometimes I replace the remaining water with chicken broth too.

So, for my rice, I use:

• 1c Basmati rice
• 1c coconut milk
• 1c chicken broth 

Simmer for about 20 min or until tender.

I usually splash a little soy sauce on mine before I eat (because I am a salt addict).


And you're ready to eat!! Try something new and let me know how you like it!! :)

~Sarah