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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 216.2
  • Total Fat: 7.0 g
  • Cholesterol: 34.2 mg
  • Sodium: 142.5 mg
  • Total Carbs: 24.4 g
  • Dietary Fiber: 2.0 g
  • Protein: 15.6 g

View full nutritional breakdown of Coconut Curry Pineapple Chicken calories by ingredient
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Coconut Curry Pineapple Chicken

Submitted by: KINI08
Coconut Curry Pineapple Chicken

Introduction

A homemade version of our favorite Thai food from a Whidbey Island restaurant. A homemade version of our favorite Thai food from a Whidbey Island restaurant.
Number of Servings: 4

Ingredients

    1 tsp Olive Oil
    1 boneless skinless chicken breast
    1/2 cup chopped onion
    2 green bell peppers; seeded and chopped
    1 (20oz) can Dole Pineapple Chunks; drained
    1 Tbsp panang curry paste (A Taste Of Thai *pouch)
    1 can Lite Coconut Milk (A Taste of Thai)

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Directions

1. Place chicken breasts in baking dish and bake uncovered in oven at 425 for 15-20 minutes or until cooked through.

2. In a covered skillet, heat oil and add onions and peppers; saute until soft, then add drained pineapple, cover and set aside.

3. In a saucepan, mix 2 Tbsp curry paste with the coconut milk; whisk & follow directions on back of paste package. If this is finished before the chicken is done cooking, mix together with veggie/pineapple mixture and set aside [spiciness will increase the longer it's sitting over heat].

4. When chicken is done, cut into bite-size pieces and mix in with veggies, pineapple and sauce.

Serve over rice (not in nutritional states) in soup bowls and enjoy!

[Note: I like to double the recipe so I don't waste any of the paste, and just reheat for an even easier dinner again later in the week]

Number of Servings: 4

Recipe submitted by SparkPeople user KINI08.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    Thank you! It was delicious. I didn't have green peppers but I had one orange pepper in the fridge. Served over Basmati rice. YUMMY - 1/23/10

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  • You may want to edit your recipe. You say to follow the back of the paste jar...well, if that is the case, then you should tell people they will also need brown sugar, fish sauce, chicken broth, bamboo shoots, and snap peas.

    I ended up using half the jar of paste and there was no flavor or heat. - 12/12/10

    Reply from KINI08 (12/12/10)
    Thanks Ael, but the recipe calls for "A Taste Of Thai" panang curry from a package, not from a jar. It sounds as though you used a different curry entirely (the panang should be SPICY).


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  • Delish!!! Even got a "that was an awesome dinner hun" instead of the usual "its ok" from the hubby!!! lol I served it wth a spicy basmati rice and it was wonderful. Kids loved it. - 4/21/10

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  • very good, thanks - 2/12/10

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  • Easy,fresh and fast.This was an awesome change of pace. I couldn`t find the curry paste recommended so I got some at my local oriental market. I used green curry paste and it was great. This goes into regular rotation at my house. - 2/7/10

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  • I usually like spicy curries so I was very surprised by how much I liked this curry. It was delicious and it made such a large amount that I had it for dinner (with family) twice and had plenty left for a few days of lunch. I will make this again! - 2/6/10

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  • I loved almost everything about this recipe. The spice overwhelmed the flavor just a bit, so I might use less next time. The whole family liked it though. - 1/29/10

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  • Tried with brown rice and it was amazing... will be replacing our thai red curry - 1/28/10

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  • This turned out awsome.
    Served over Rice!
    My friends loved it!
    Great for re-heating. Prepare ahead, put into containers and keep for premade lunches and dinner! - 1/17/10

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  • Lucky me! I have all these nigredients on hand. So that's what's for dnner! Woo hoo! - 1/15/10

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