Spiced Curried Pineapple and Chicken Skillet

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken cooked with a vibrant blend of curry spices and sweet pineapple chunks, perfect for a flavorful Whole30 dinner. This Indian-inspired Whole30 recipe, ready in about 30 minutes, pairs boneless skinless chicken thighs, coconut oil, yellow curry powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 10 min Cook: 20 min Serves 4 Indian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tablespoons coconut oil in a large skillet over medium-high heat until melted and shimmering. Add 1.5 pounds boneless skinless chicken thighs cut into 1-inch pieces and sear for 5-6 minutes until browned on all sides but not fully cooked.
  2. Step 2: Add 3 minced garlic cloves, 1 tablespoon minced fresh ginger, 2 tablespoons yellow curry powder, 1 teaspoon ground turmeric, and 1 teaspoon ground cumin to the skillet. Stir constantly for 1 minute until the spices are fragrant.
  3. Step 3: Stir in 1 cup pineapple chunks and 1/2 cup coconut milk, scraping up any browned bits from the bottom of the pan. Reduce heat to medium-low and simmer for 8-10 minutes until the chicken is cooked through and the sauce has thickened slightly.
  4. Step 4: Season with 1 teaspoon sea salt, stir in 1/4 cup chopped fresh cilantro, and cook for an additional 1 minute before removing from heat.
  5. Step 5: Serve hot, garnished with extra cilantro if desired.

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