Curried Pineapple Chicken with Coconut Cauliflower Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

Tender chicken simmered in a fragrant curried pineapple sauce served over creamy coconut-infused cauliflower rice for a tropical Whole30 dinner. This caribbean-inspired whole30 (gluten free) ready in about 35 minutes pairs chicken thighs, coconut oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, boneless and skinless, cut into 1-inch pieces chicken thighs
• 2 tbsp coconut oil
• 1 medium, diced yellow onion
• 4 cloves, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 2 tbsp curry powder
• 1 cup, fresh or canned in juice (not syrup) pineapple chunks
• 1 cup full-fat coconut milk
• 4 cups, fresh or frozen cauliflower rice
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/4 cup, chopped cilantro leaves
• for serving lime wedges

Instructions

1. Step 1: Heat 2 tablespoons of coconut oil in a large skillet over medium-high heat. Add 1 pound of chicken thigh pieces and sauté for 5-6 minutes until golden brown and cooked through. Remove chicken and set aside.
2. Step 2: In the same skillet, add 1 medium diced yellow onion, sauté for 3-4 minutes until softened and translucent.
3. Step 3: Stir in 4 minced garlic cloves and 1 tablespoon grated fresh ginger, cooking for 1 minute until fragrant.
4. Step 4: Add 2 tablespoons curry powder, stirring constantly for 30 seconds to toast the spices.
5. Step 5: Return the chicken to the skillet and add 1 cup pineapple chunks and 1 cup full-fat coconut milk. Stir to combine and bring to a simmer over medium heat.
6. Step 6: Reduce heat to medium-low and cook uncovered for 10 minutes, stirring occasionally, until the sauce thickens slightly and coats the chicken.
7. Step 7: Meanwhile, heat another skillet over medium heat and add 4 cups cauliflower rice with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper. Sauté for 5-6 minutes until tender and slightly creamy.
8. Step 8: Serve the curried pineapple chicken over the coconut cauliflower rice, garnished with 1/4 cup chopped cilantro leaves and lime wedges for squeezing.