Spiced pineapple chicken

Succulent chicken pieces absorb all the wonderful flavours of this delicious pineapple and kumara curry making a budget-friendly dish that's guaranteed to please.

  • 10 mins preparation
  • 45 mins cooking
  • Serves 4
  • Print


Spiced pineapple chicken
  • 1/2 cup plain flour
  • 1 teaspoon curry powder
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon olive oil
  • 20 gram butter
  • 8 chicken thigh fillets, cut into thirds
  • 500 gram kumara, peeled, chopped
  • 440 gram can pineapple pieces, drained
  • 1 cup chicken stock
  • 1/2 cup orange juice
  • micro coriander, steamed rice, to serve


Spiced pineapple chicken
  • 1
    In a shallow bowl, mix flour and spices together. Season.
  • 2
    Dust chicken in flour mixture, shaking off excess. In a large heavy based saucepan, heat oil and butter together on high. Brown chicken for 8-10 minutes, turning. Drain on paper towel.
  • 3
    In same pan, cook kumara on high for 4-5 minutes until just tender. Add pineapple, stock and juice. Bring to boil.
  • 4
    Return chicken to pan. Simmer on medium for 10 minutes until chicken is cooked through. Sprinkle with micro coriander leaves to serve and accompany with steamed rice.


Add some diced capsicum and green onion if liked.

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