Easy Slow Cooker Pineapple Chicken Curry Recipe
Slow Cooker Pineapple Chicken Curry is an easy Thai dish loaded with flavor. This curry recipe is packed with coconut milk, red curry paste, and ginger to give and aroma and flavor that’s better than a restaurant!
Click HERE to save recipe to Pinterest
I’ve recently become obsessed, again, with Thai food.
There’s something irresistible about the lure of curry. The creamy coconut milk sauce and the hearty chicken and vegetables, it’s just delicious.
If you haven’t yet tried your hand at making chicken curry at home, I urge you to try this recipe first.
- It’s easy.
- It’s delicious.
- It’s made in the slow cooker.
Want to hear more about this easy Slow Cooker Pineapple Chicken Curry recipe? I’ve got plenty to say. Or you can scroll down to the end of the post and print the recipe for yourself!
How to make Pineapple Chicken Curry
STEP 1: Start by placing your chicken in the bottom of your large slow cooker. You can use boneless skinless chicken breasts or boneless skinless chicken thighs in today’s recipe.
I personally love using chicken thighs in crockpot recipes because I think they turn out juicier. Chicken breast tend to dry out when over cooked, which can happen in a crock pot at times.
STEP 2: Top the chicken with one can of pineapple chunks (or crushed pineapple), DRAINED. Add diced onion, red pepper slices, and baby carrots to the slow cooker.
STEP 3: In a small bowl, whisk the coconut milk and cornstarch together until smooth. Add in granulated sugar, garlic (minced), ginger, salt, pepper, lime juice, and red curry paste. Pour over the chicken and vegetables.
STEP 4: Cook on low for 6-8 hours, or high for 4 hours. When ready to serve, top with sliced green onions and serve with rice or potatoes. ENJOY.
TIPS for making Pineapple Curry
- Use fresh or canned pineapple. Either one will work just fine with today’s recipe.
- Change up the vegetables. Swap out the red pepper for green pepper, and toss some small red potatoes in the crockpot with the chicken.
- Serve in a hollowed out pineapple (like I did with this pineapple salsa recipe). Looks beautiful with a bed of rice too!
- Add a sliced green onion or some snipped fresh basil to garnish
What kind of Coconut Milk should I use in Thai Curry?
I get asked this often. Whether I’m making Massaman Curry or today’s Chicken Curry recipe, I always choose a can of unsweetened Coconut Milk from the Thai (Asian) section of the grocery store.
Typically I use Thai Kitchen brand (can be bought on Amazon too), but really any brand seems to work the same. I like the unsweetened milk so that I can control the sweetness of this dish.
If you don’t want to use coconut milk, you can substitute Almond Milk instead. It will have a little nuttier flavor, and you may need to increase the cornstarch slightly as I find coconut milk to be a little thicker!
Can I freeze Pineapple Chicken
Each month I have a group of friends that gets together to swap freezer meals. We each make 6-10 of the same meals (depending on the number of participants that month). We package them up and swap. So we all leave with 6-10 different dinner recipes.
One month I brought this Pineapple Chicken and I thought it was quite a hit. I even made two extra batches for my own family.
Here’s how to do it.
Place all the ingredients into a large, freeze safe ziploc bag. Then double bag it (just in case). Freeze for up to 6 months. When ready to enjoy, thaw overnight in the refrigerator, then dump the contents of bag into slow cooker in the morning and cook for 6-8 hours.
Or, if you’re like me, and you wake up and realize your forgot to thaw your bag, just snip the bag and peel it off the frozen contents. Dump that frozen block into the crockpot and cook accordingly. ENJOY.
What to serve with Pineapple Chicken Curry
Either a scoop of Jasmine rice, or some boiled small red potatoes are my favorite sides for curry.
In a pinch, I’ve even made some baked potatoes, cut them open, and poured the curry over the top. I love curry with potatoes personally.
You could also choose a healthier side for curry, like cauliflower rice! Or whip up a green salad as a side and opt for no extra starchy side dish!
Pineapple Chicken Curry Ingredients and Tools needed
I love a good takeout, fakeout meal. Since we’ve moved back to Illinois, we haven’t found a good Thai place we love. So making this at home is a great showstopper and perfect to serve family and friends too.
15 minutes prep time is all you need to get this dish going in the morning. You’ll come home to a meal that is hearty, flavorful, and truly satisfying.
- Slow Cooker – choose your favorite crockpot, just make sure it’s a big one!
- Small Bowl and Whisk – to mix the coconut milk and cornstarch
- Cutting board and Knife – for the peppers and onion
- Boneless Skinless Chicken Thighs (or breasts)
- Pineapple Chunks – fresh or canned
- Yellow Onion
- Red Bell Pepper
- Baby Carrots
- Coconut Milk
- Granulated Sugar
- Kosher Salt
- Black Pepper
- Red Curry Paste
Connect with Shugary Sweets!
Be sure to follow me on my social media, so you never miss a post!
Be sure to follow me on Instagram and tag #shugarysweets so I can see all the wonderful SHUGARY SWEETS recipes YOU make!
I created a fun little group on facebook and I’d love for you to join in! It’s a place where you can share YOUR favorite recipes, ask questions, and see what’s new with Shugary Sweets (so that you never miss a new recipe)! If you’d like to check it out, you can request to join HERE.
MORE Chicken Recipes
- Chicken Tetrazzini
- Chicken Pot Pie
- Tuscan Garlic Chicken
- Bourbon Chicken
- Cilantro Lime Chicken
- Chicken Enchilada Chili
- Buffalo Chicken Pasta
- Chicken Alfredo
- Orange Chicken Recipe
- 1 1/2 lb boneless, skinless chicken thighs (or breasts)
- 1 can (20oz) pineapple chunks, in juice
- 1/2 medium yellow onion, chopped
- 1 large sweet red pepper, cut into strips
- 6 oz baby carrots
- 1 can coconut milk
- 3 Tbsp cornstarch
- 3 Tbsp sugar
- 4 cloves garlic, pressed
- 1 1/2 tsp ground ginger
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 lime, juiced
- 2 Tbsp red curry paste
- In small bowl, whisk the coconut milk with the cornstarch until smooth. Add sugar, garlic, ginger, salt, pepper, lime juice and red curry paste. Set aside.
- In large slow cooker, place chicken on bottom.
- Top with pineapples, onion, red peppers and carrots. Pour coconut mixtures over chicken and vegetables.
- Cover and cook on low for about 6 hours. Serve with rice or potatoes.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving:Calories: 372 Total Fat: 15g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 96mg Sodium: 505mg Carbohydrates: 23g Fiber: 1g Sugar: 15g Protein: 37g
Recipe originally published April 30, 2012. Photos updated April 2019.
Slow Cooker Pineapple Chicken Curry recipe is a great takeout fakeout meal idea. Loaded with flavor and easy to make!
Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator. Her recipes have been featured in numerous magazines, and her passion is to share her love of cooking with the everyday home cook!
**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**