Crock Pot Pineapple Chicken Curry

Crockpot Pineapple Chicken Curry is a sweet curry good for both kids and adults. Flavorful and tasty without too much spice.
We’ve finally done it. We repeated a Crock Pot Thursday recipe. This Pineapple Chicken Curry was our pick so long ago, some of us (me) didn’t even remember that we had made it before. I’ll admit, when I was compiling the ingredients it seemed familiar, but not completely. I’m happy we repeated it, though, because we made it pre-blog, so I didn’t write about it, and featuring in on Crock Pot Thursday makes this recipe official!
This curry is adapted from Taste of Home magazine, and while I didn’t remember making it before, The Doctor remembered eating it. He remembered it being too sweet, so when I made it last week, I kept that in mind, and modified the ingredients according to his feedback. When I rewrote the recipe, I quadrupled the sauce, added more carrots and beans, and decreased the sugar quite a bit. I also cut the chicken into pieces to add more flavor.
This updated version has the pineapple flavor, and is still a little bit sweet. It was just spicy enough for me, not spicy enough for my husband, and way to spicy for the kids.
Pineapple Chicken Curry

2 cans unsweetened pineapple chunks, drained (reserve 1/2 cup of the pineapple juice)
1 lb chicken (thighs or breasts), cut into 1 inch chunks
2 cans garbanzo beans (chickpeas), drained and rinsed
1 large onion, diced
2 cups carrots, julienned
1 red bell pepper, sliced
1 14 oz can coconut milk
6 tbsp corn starch
2 tbsp sugar
3 tbsp curry powder
6 garlic cloves, minced
6 tsp fresh ginger, minced
3 tsp salt
3 tsp pepper
3 tsp lime juice
1 tsp crushed red pepper
1/2 cup fresh basil, minced
dried coconut flakes, optional

Place pineapple, chicken, garbanzo beans, and vegetables into the slow cooker.
In a small bowl, combine coconut milk and corn starch until smooth. Add sugar, curry powder, garlic, ginger, salt, pepper, lime juice, crushed red pepper, and reserved pineapple juice. Pour over crock pot contents.
Cover and cook on low for 6-8 hours.
Serve over rice, and sprinkle with basil and (if desired) coconut.

Our family thought this meal had the perfect amount of spice. My husband who is not a fan of curry thought it was edible, and it gave me heartburn that started before I was done with my bowl and I could feel my stomach in knots until I went to bed. (Sarah’s pregnant. Not as superly duperly pregnant as Kim, but very pregnant nonetheless.) I added a 10 oz. bag of julienned carrots and next time I will add potatoes. This makes a big Crocker full and even though we liked it… I will be freezing at least half.

We liked this curry dish, but didn’t love it. I wouldn’t make it again without adjusting some of the ingredients. I thought the flavor lacked some depth, at least compared to the restaurant-style curries we are used to. I did some research around the interwebs and found that a lot of curries are made with fish sauce or shrimp paste instead of salt, so I’m going to try that next time. And I’ll try to find some kaffir lime leaves and Thai basil to make it more authentic (do I sound like a curry snob??) I think potatoes would be a nice thickener, and I’d probably add more veggies… another pepper, more carrots, etc. I love panang curry, so we may even try adding some peanut butter. The great thing about curries is it’s easy to experiment to meet your tastes!

I agree with Kim–this was a good recipe, but not as flavorful as most Thai food. However, in my house, with the non-Thai lovers, it was perfect. I also thought potato chunks would be a good addition, and I would also add more carrots!!

This recipe was perfect for my family. I love curry dishes, but my husband and son don’t as much. This dish pleased everyone! Looking at this recipe I knew right away it wasn’t going to be savory like my favorite curry dishes from a restaurant. It was going to be sweet. I added 3 chopped potatoes, and thought it was a nice change from the regular curry dishes I eat. I would make it again. For sure!

I really liked this, and The Doctor thought it was okay. I didn’t even make the kids try it because I knew it would be too spicy for them, and my baby and toddler niece and nephews must be much tougher than my kids if they liked it! Since the kids didn’t eat it, I wish I would have kicked up the spice a bit, and added another bell pepper. I would totally make this again, and probably will, but I don’t think my curry-loving husband will ever love a curry recipe that has pineapple in it. This dish made my house smell amazing, and the flavors got even better when we had it for leftovers. If you want a sweeter curry (maybe that’s why the little kids liked it) follow the original Taste of Home recipe, which calls for more sugar and more pineapple juice.

I used my 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker to make this Crock Pot Pineapple Chicken Curry.

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