Spiced Curried Pineapple and Chicken Skillet

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken cooked with a vibrant blend of curry spices and sweet pineapple chunks, perfect for a flavorful Whole30 dinner. This indian-inspired whole30 ready in about 30 minutes pairs pounds boneless skinless chicken thighs, tablespoons coconut oil, tablespoons 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Frequently asked questions

How long does Spiced Curried Pineapple and Chicken Skillet take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Spiced Curried Pineapple and Chicken Skillet?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tablespoons coconut oil from drying out.

Can I substitute ingredients in Spiced Curried Pineapple and Chicken Skillet?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spiced Curried Pineapple and Chicken Skillet for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Spiced Curried Pineapple and Chicken Skillet whole30?

Yes — this recipe is tagged whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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