Retro Chicken and Pineapple Curry

This simple chicken and pineapple curry is a bit of a throwback to the British Indian Curries of the late 70’s and it is delicious!

Portrait overhead image of a chicken and pineapple curry in a thick sauce with a chiffonade of green chilli and white rice served in a white bowl

A Fruity Chicken Curry.

This stupidly simple chicken curry recipe really is quite the departure from my usual curry offerings.

It is a throwback to memories of British curries in the 1970’s and 80’s rather than what they have become today.

So yeah, it’s a retro recipe, and I’m not sure where it comes from.

I must have read at least parts of it somewhere as it really is right out of leftfield.

However, since I first made it my wife fell in love with it.

The sauce for this recipe freezes wonderfully and as a result, this makes a great freezer meal!

Sure it is not an “authentic” Vindaloo or Madras but this fruity curry is really rather special!

Close up portrait image of a chicken and pineapple curry in a thick sauce with a chiffonade of green chilli

How to Prepare the Pineapple.

I recommend using fresh pineapple in this recipe, but you can get away with good quality canned stuff so long as it is in its own juices.

It is way too sweet if it is in syrup.

Preparing the pineapple may seem intimidating if you are new to it. But it is simple!

  1. Cut off the top and bottom and stand on a board.
    Step 2 in how to prepare a pineapple, stand on end
  2. Using a large sharp knife remove the skin creating a barrel shape following the natural lines of the pineapple.
    Step 3 in how to prepare a pineapple remove skin
  3. You are now left with a pineapple with lots of black dots on.
  4. These eyes follow a natural spiral pattern.
  5. Flip it on to its side and cut “V” shaped channels following this natural spiral.
    Step 4 in how to prepare a pineapple cut angle v shaped cut following spiral of eyes Step 5 in how to prepare a pineapple, remove eyes with second side of v shaped cut
  6. You can now dice or slice as you wish.
  7. For this recipe I want dice, so I stand on its end and cut into 8 wedges.
    Optional Step 7 in how to prepare a pineapple, cut into 8 wedges
  8. Remove the inner core and dice.
    Optional Step 8 in how to prepare a pineapple, remove core

Pineapple will last 3-4 days in the fridge after preparing.

So if you are cooking for the smaller family, then planning in advance to use it up helps.

My Thai Red Duck Curry is a stunning way to keep the curry theme going. My pineapple pork belly goes off on a Chinese vibe and my Pineapple Salsa is eat it from the bowl good!

Or you could just prepare up lots of this sauce.

Portrait image of a chicken and pineapple curry in a thick sauce with a chiffonade of green chilli and white rice served in a white bowl

Batch Cooking and Serving Suggestions.

I have eluded to the fact that I will often make up lots of this sauce and freeze it.

It is perfect for making up a quick dinner and works just as well with pork as it does chicken.

The recipe scales linearly for serving numbers and within reason, the cooking time remains the same.

Simply follow the instructions 1-9 in my recipe below. Then portion into bags and freeze, it will keep well in the freezer for up to 3 months.

I like to serve this recipe with simply cooked rice and a few shreds of green chilli.

Chicken and Pineapple Curry Recipe

Chicken and Pineapple Curry Recipe

Yield: 2 Servings
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

Welcome to my interpretation of a 1970's retro British Indian Curry. This pineapple chicken curry may sound unusual but it tastes phenomenal, is super simple to make and is a fun nod to my memories of British Indian food in the late 70's early 80's!


  • 400 g Chicken Breast
  • 1 Tbsp Ghee
  • 75 g Onion
  • 50 g Carrot
  • 125 g Pineapple
  • 125 g Apple
  • 2 Cloves Garlic
  • 1 Tbsp Tomato Puree
  • 250 ml Pineapple Juice
  • 1 Tbsp Curry Powder
  • 1 Pinch Salt
  • 1 Green Chili pepper


  1. Dice the chicken breast into 2-3cm cubes.
  2. Dice the onion, carrot, pineapple and apple into a 1 cm dice.
  3. Slice the garlic and chili pepper.
  4. Melt the ghee in your pan over a medium heat.
  5. When hot add the onion, carrot, pineapple, apple (reserving 50g of pineapple and apple for finishing) and garlic and cook for 3-4 minutes.
  6. Stir in the curry powder for 60 seconds.
  7. Then add the tomato puree, pineapple juice and salt, reduce the temperature and cook for 45 minutes on a very low simmer.
  8. Remove the sauce from the heat and blend the sauce doing a quick test for seasoning and pass through a sieve.
  9. Now return to the pan, turn up the heat to medium low add the chicken and cook for 10 minutes with a lid on.
  10. Finally add in the remaining apple and pineapple and just bring to temperature before serving with white rice and sliced green chili if you like things hot!


Passing the sauce is of course optional.

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 572Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 186mgSodium: 240mgCarbohydrates: 45gFiber: 6gSugar: 30gProtein: 65g
Calorific details are provided by a third-party application and are to be used as indicative figures only.

13 thoughts on this Recipe:

  1. Thanks for this delicious recipes, I’m going to try this tomorrow. Just a concern is the calories 1020 ? are you sure ? Seems pretty healthy no creams or yoghurts? Thanks

    • Hey Leigha… Thanks for taking the time to write to me and give me a heads up. I have recently shifted to an automated nutrition calculator and due to the naming protocols, a few of my nutritional values are greatly exaggerated. I’ve run this through again after checking the names and the figure has fallen greatly (572).

      If nutritional data is critical to you, then please always double check as all automated calculators are flawed in some way πŸ™‚

  2. I remember pineapple curry being on the menu in the 1970s at the Light of Asia in Dudley (cliche flock wallpaper, and and extra charge for ‘off the bone’ on all dishes). We ate in there often after staggering out of the local nightclub, but I was never tempted by that interesting combo. Much as I like your other curry recipes, I think I’ll be giving this one a miss Brian. πŸ™‚

    • lol, I’m glad someone gets the retro link… This recipe is definitely an out there one for the hardcore curry fans who read my site, but it is really good and whether it is curry or otherwise fruit in a savoury dish is definitely something I indulge in more than occasionally. My wife loves it and we always have batches fo this sauce frozen up in the freezer for a quick midweek cheat dinner.

  3. You know I’ve NEVER tried pineapple in a curry but seeing as this is one of your recipes I know it will be fab πŸ˜€

  4. Apple in curry is a joy and I like how adaptable you’ve left this recipe Brian, giving us the choice of curry powder to use.

    • Thanks Julie… I rarely use curry powder main preferring to blend my own spices, however this dish is meant to be a throwback to a bygone era when curry was made with curry powder. Given my global audience it would be impossible for me to name check brands, so go with what you like πŸ™‚ I usually opt for something rich in fenugreek and turmeric and typically something fairly mild as I can add heat with Kashmiri chili powder but cannot take it away.

  5. I love adding fruit to curries, but I’ve never tried pineapple before. I always love your ‘controversial’ ingredients and will definitely be trying this! πŸ™‚

    • What can I say I’m a child of the 70’s although I will not be attempting what was a fvourite in our house growing up… Bananas in curry #shudder


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