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Chicken Thighs in Pineapple-Coconut Curry Sauce

4 servings


Dairy Free Ethnic Cuisine

Nutritional Facts Per Serving

43.4 g
17 g
1.4 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 884
  • Fat 70 g
    • Saturated   30.2 g
    • + Trans 
  • Cholesterol 208 mg
  • Sodium   418 mg
  • Carbohydrate 17 g
    • Fibre   1.4 g
    • Sugars  
  • Protein 43.4 g
    • Vitamin A 10 %
    • Vitamin C 35 %
    • Calcium 5 %
    • Iron 43 %


Preheat the oven to 350 degrees F. Heat the oil in a large skillet. Season the chicken with salt, then coat in the cornstarch shaking off the excess. Brown the chicken on all sides and then place in a 9- x 13-inch casserole. Add the onion and bell pepper to the skillet and cook 3 to 4 minutes. Mix in the curry paste and cook 1 minute more. Add the coconut milk and pineapple and bring to a simmer. Pour over the chicken. Cover and bake 45 to 60 minutes, or until the chicken is tender and cooked through.

Serving Suggestions

Make a Southeast Asian-style meal by serving the curry with steamed jasmine rice, chutney, slices of cucumber and red onion, yogurt and pappadums, a crisp, cracker-like bread sold in the Asian-foods aisle.

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