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!
Love easy dinner recipes? Try our Butter Chicken, made in the Instant Pot! Or give our Chicken Taco Soup recipe a try next, can be made in slow cooker or stove top!
Why this Recipe Works
I’ve recently become obsessed, again, with Thai food. Recently had some Thai Basil Chicken that was out of this world.
But, 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!
Get ready to enjoy an easy family dinner recipe!
How to make Pineapple Chicken Curry
Chicken. 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.
Seasoning. 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.
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.
Cook. 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 and Tricks
- 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?
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
Yes. Absolutely.
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 cauliflower mash! Or whip up a copycat Olive Garden salad as a side and opt for no extra starchy side dish!
More Chicken Recipes
- Chicken Tetrazzini
- Chicken Pot Pie
- Tuscan Garlic Chicken
- Bourbon Chicken
- Cilantro Lime Chicken
- Orange Chicken Recipe
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Slow Cooker Pineapple Chicken Curry
Ingredients
- 1 ½ pounds boneless skinless chicken thighs (or breasts)
- 1 can pineapple chunks, in juice 20 ounce
- ½ medium yellow onion chopped
- 1 large sweet red pepper cut into strips
- 6 ounce baby carrots
- 1 can coconut milk
- 3 Tablespoons cornstarch
- 3 Tablespoons sugar
- 4 cloves garlic pressed
- 1 ½ teaspoons ground ginger
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 lime juiced
- 2 Tablespoon red curry paste
Instructions
- 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.
Notes
- 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
Family Dinner Recipes
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Slow Cooker Pineapple Chicken Curry recipe is a great takeout fakeout meal idea. Loaded with flavor and easy to make!
I’ve been looking for a recipe that mimics the pineapple curry I get at a local Thai carry out place. This is it! Simple and delicious. So happy I can make this at home now.
So glad you enjoyed the recipe!
This sure looks and sounds delicious! Unfortunately, I have to be on a low sodium diet right now. Do you have any ideas about how I could make it with less sodium? If not, no problem. I’ll probably go ahead and make it anyway. 🙂
I put the pineapple in with juice. Did I just ruin the dish?
Such a delicious and flavorful meal! I love that you can freeze it and enjoy it later too!!!
This dish is sooo flavorful and so delicious! Thanks so much for sharing!
My family loved this recipe! The pineapple added the perfect amount of sweetness!
This look so good! I’m looking forward to trying it.
Can you substitute curry powder for the curry paste?
I thought red curry was the hot spicy one and yellow curry was the milder sweeter tasting curry…
Well that just looks lovely!
I’ve been looking for a new slow cooker recipe! This sounds great!
Crock pot recipes rock out for when you want a good dinner without the work. And I just love that you used pineapple…sounds great!!!
Curry in a crock-pot? Life doesn’t get better than that! This is going on the menu for next week! Thanks for sharing!!
This simply looks delicious and flavorful and something I’d love!! It’s great that it’s easy too. Wonderful dish! Pineapple and curry sounds amazing
Looks delicious and oh so easy! I love pineapple and chicken combined! Thanks for sharing, looks wonderful as always!
Looks delicious and oh so easy! I love pineapple and chicken combined! Thanks for sharing, looks wonderful as always!
That looks so delicious and easy. I cannot wait to try this recipe. Thanks for sharing it.