Chicken Pineapple Curry

Chicken Pineapple Curry

In this recipe:

based on 26 reviews
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10 min.
25 min.
4 servings

This Chicken Pineapple Curry recipe is the perfect way to introduce curry to your family. We've used a pleasant mild yellow curry to get you started and included sweet pineapple to balance the spices in this dish. It is ready in less than 30 minutes. Serve over rice.


  • 2 cups cooked white rice, kept warm
  • 1 tablespoon vegetable oil
  • 2 boneless, skinless chicken breast halves, cut into bite-size pieces
  • 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
  • 1 1/2 teaspoons cornstarch
  • 1 to 2 teaspoons yellow curry powder
  • 1 MAGGI Chicken Flavor Bouillon Cube
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon red pepper flakes or to taste
  • 1 red bell pepper, cut into 1/2-inch pieces
  • 3 cups fresh or frozen broccoli florets, thawed and drained
  • 1 can (8 ounces) pineapple chunks in juice, drained
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HEAT oil in large, nonstick skillet over medium-high heat. Add chicken; cook, stirring occasionally, for 3 minutes or until chicken is no longer pink. Reduce heat to medium; stir in evaporated milk, cornstarch, curry powder, bouillon, ginger and red pepper flakes. Continue cooking until mixture begins to gently simmer and bouillon is dissolved.

STIR in bell pepper and broccoli (if using frozen broccoli, add for last 3 minutes). Cover; gently simmer for 6 minutes or until broccoli is tender. Remove from heat; stir in pineapple. Serve with cooked rice.

• If your family is new to curry, start with 1 teaspoon of curry powder. Taste and add more, if desired.

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Add unsweetened coconut flakes

Add unsweetened coconut flakes when serving and it was a hit. I wonder if it could be adapted to a crock pot by adding the evaportated milk at the end of the cooking.

- Christine Hanson from Eagle River, AK

Simply Delicious!

Great recipe and easy to make! Comes together quickly and everyone enjoyed. I used crush pineapple to offset the larger vegetables and made for a nice heavier sauce.

- Kim Riewerts from ELK GROVE VILLAGE, IL

Chicken Pineapple Curry

This recipe was so easy to make and the taste was wonderful. I can't wait for my daughter to try a taste. She loves curry and I know she'll have to have the recipe.

- Linda Kraskewicz from Ashland, OH

Chicken Pineapple Curry

This dish was very good and easy to put together, my family loved it. Since my family do not like broccoli I use cauliflower,the pineapple and chicken combination was wonderful.

- Salisha Mohammed from SPRINGFIELD GARDENS, NY

A must try!

We love chicken curry. This is a fun twist on my chicken curry that I make once a week. I served it rolled up in a tortilla wrap. Sooo very good!

- Laura Watson from BOISE, ID

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Nutrition Facts

Serving Size: 1/4 of Recipe

Servings Per Recipe: 4

  • Amount Per Serving
  • Calories: 440
  • Calories from Fat: 100
  • Total Fat: 11g (17% of DV)
  • Saturated Fat: 5g (25% of DV)
  • Cholesterol: 95mg (32% of DV)
  • Sodium: 450mg (19% of DV)
  • Carbohydrates: 45g (15% of DV)
  • Dietary Fiber: 3g (12% of DV)
  • Sugars: 14g
  • Protein: 36g
  • Vitamin A: 50% of DV
  • Vitamin C: 150% of DV
  • Calcium: 25% of DV
  • Iron: 15% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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