Yield: 6-8 servings

Slow Cooker Pineapple Chicken Curry

Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes

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!


  • 1 ½ lb boneless, skinless chicken thighs (or breasts)
  • 1 can (20oz) pineapple chunks, in juice
  • ½ 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 ½ tsp ground ginger
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 lime, juiced
  • 2 Tbsp red curry paste


  1. 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.
  2. In large slow cooker, place chicken on bottom.
  3. Top with pineapples, onion, red peppers and carrots. Pour coconut mixtures over chicken and vegetables.
  4. Cover and cook on low for about 6 hours. Serve with rice or potatoes.


  • 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

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 372Total Fat: 15gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 96mgSodium: 505mgCarbohydrates: 23gFiber: 1gSugar: 15gProtein: 37g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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