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Slow cooker pineapple chicken curry
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5 from 2 votes

Slow cooker pineapple chicken curry

Easy to make, this curry is gently sweet and comforting.
Prep Time10 mins
Cook Time5 hrs
Total Time5 hrs 10 mins
Course: Main Course
Cuisine: Fusion
Servings: 4
Calories: 573kcal
Author: Caroline's Cooking


  • 1 ½ lb chicken 675g, boneless thighs, breast or a mix
  • 1 shallot large, or ¼ onion
  • 2 tsp garlic crushed/grated
  • 1 ½ tsp ginger
  • 20 oz crushed pineapple in pineapple juice 567g - 1 can
  • ½ tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp fish sauce
  • ¼ tsp chili powder or up to 1tsp, or 1-2 fresh chilis, to taste
  • ¾ cup coconut milk 180ml, divided
  • ¼ cup shredded coconut 20g, desicated - unsweetened


  • Dice the chicken into bite-sized pieces.
  • Grate the shallot/onion and finely grate the garlic and ginger. Add them along with the pineapple, spices and ½cup of coconut milk into the slow cooker and mix. Add the chicken and mix so that the chicken is covered by the sauce. Cook on low for around 5 hours.
  • After it has cooked and cooled slightly, add the remaining coconut milk and the shredded coconut.
  • Suggested served over rice.


Calories: 573kcal | Carbohydrates: 28g | Protein: 33g | Fat: 36g | Saturated Fat: 17g | Cholesterol: 127mg | Sodium: 263mg | Potassium: 639mg | Fiber: 2g | Sugar: 23g | Vitamin A: 360IU | Vitamin C: 17.4mg | Calcium: 56mg | Iron: 4mg