Chicken with curry and pineapple


There is something about the combination of salty, slightly spicy chicken and sweet, juicy pineapple that always makes me drool.

This meal is one of my faves right now to fall back on when I lack time and inspiration.

A very tasty variation is when you mix it up and replace the pineapple with apricots or mango. Make sure to take a firm, not too ripe mango.

You will love the simplicity of it and the big flavor as a reward. Perfectly rich with a little kick. It’s like that nice takeout dish only much healthier and made within 30 min!



  • Chicken with curry and pineapple
  • Chicken with curry and pineapple


3 servings

10 oz / 275 g nut rice

14 oz / 400 g diced chicken thigh filet

2 teaspoons curry powder

9 oz / 250 g chestnut mushrooms

7 oz / 200 g halved green beans

1 red onion

2 tablespoons olive oil

12 oz / 350 g pineapple cubes

4 oz / 125 ml sour cream

optional: cassave chips


  1. Cook the rice according to the instructions on the package

  2. Slice the chicken if necessary. Mix the chicken with the curry powder. Season with salt and pepper.

  3. Clean the mushrooms and cut in slices. Wash the beans, cut off the ends and slice in half if necessary. Cook the beans for 5 min. In the meantime, finely slice the onion.

  4. In a frying pan; heat up the oil, sauté onion over medium high heat. Turn up the heat, add the chicken and mushrooms with the onion in the pan, stir-fry 4-5 min. Add sour cream beans and pineapple, mix it all up. Season with salt and pepper.

  5. Serve with nut rice and cassave crisps.



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