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    Home » Dinners » Slow Cooker Pineapple Chicken Curry

    Slow Cooker Pineapple Chicken Curry

    Published: Jan 21, 2015 · Modified: Jul 17, 2021 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Slow Cooker Pineapple Chicken Curry

    Curries are great. They pack so much flavor into one little bowl!

    Plus, they're so much easier to make than most people realize.

    Since this one is made in the slow cooker, it's pretty toss and go.

    You just add in the last round of ingredients when you start the rice, and everything should be ready at the same time.

    This Slow Cooker Pineapple Chicken Curry is really a favorite.

    I love how well the sweet/tart pineapple goes with the curry paste and coconut milk. It's has nice flavor from the curry paste but not a lot of heat.

    Feel free to adjust the spice level for your family's tastes by adding in more or less of the curry paste.

    Whether you go mild or spice it up, you really can't go wrong with this pineapple chicken curry!

    More slow cooker recipes!

    • Slow Cooker Sesame Chicken
    • Slow Cooker Korean Beef
    • Slow Cooker Pineapple Chipotle Beef
    • Slow Cooker Garlic Rosemary Chicken
    Slow Cooker Chicken Pineapple Curry

    Slow Cooker Pineapple Chicken Curry

    Slow Cooker Pineapple Chicken Curry
    5 from 1 vote
    Print Rate
    Course: Main Course
    Cuisine: Thai
    Prep Time: 20 minutes
    Cook Time: 6 hours
    Total Time: 6 hours 20 minutes
    Servings: 8 servings
    Calories: 282kcal
    Author: Kate @ I Heart Eating

    Ingredients

    • 20 oz can pineapple chunks in juice drained, reserving 2 tablespoons
    • 7 T . red curry paste
    • 3 T . fish sauce
    • 2 T . fresh lime juice
    • 2 T . fresh grated ginger
    • 1 T . brown sugar
    • 1 small white onion halved and sliced
    • 3 lbs . chicken breast cut into 1-inch chunks
    • ½ c . coconut milk lite is ok
    • 2 bell peppers seeded and cut into chunks
    • Rice chopped peanuts, and cilantro

    Instructions

    • Stir together reserved pineapple juice, curry paste, fish sauce, lime juice, ginger, and sugar. Set aside
    • Place onion across the bottom of the crock pot.
    • Place chicken in crock pot over onion.
    • Pour sauce over chicken.
    • Cook on low 6-7 hours.
    • Add coconut milk, pineapple chunks, and bell peppers during the last 30 minutes of cooking.
    • Serve over rice, garnished with chopped peanuts and cilantro, if desired.

    Notes

    Nutrition values are estimates. 

    Nutrition

    Serving: 1serving | Calories: 282kcal | Carbohydrates: 17g | Protein: 37g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 108mg | Sodium: 731mg | Potassium: 819mg | Fiber: 2g | Sugar: 15g | Vitamin A: 3085IU | Vitamin C: 49.9mg | Calcium: 53mg | Iron: 1.4mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!

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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Caroline

      May 15, 2018 at 2:08 pm

      5 stars
      This curry is so much easier to make than I thought it would be! It might have to go into our regular dinner rotation!

      Reply
      • Kate

        May 15, 2018 at 11:11 pm

        Glad you liked it! Thank you!

        Reply
    2. Shelby @ Go Eat and Repeat

      January 23, 2015 at 7:37 pm

      I L.O.V.E curry and it's nice to see a sweetened version of it on your site!

      Reply
      • Kate

        January 25, 2015 at 10:05 pm

        Thank you!

        Reply

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    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

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