Simple Chicken and Pineapple Curry

This simple chicken and pineapple curry is a fun take on pineapple chicken and fuses a little Indian inspiration with fruit!

Tall image of a colourful fruity pineapple chicken curry served in a blue bowl with white basmati rice set against a dark backdrop

Pineapple 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.

Close up portrait image of a colourful fruity pineapple chicken curry served in a blue bowl with white basmati rice set against a dark backdrop

Can I Freeze the Curry Sauce?

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

It’s quite hard to believe how quickly this quirky little recipe has embedded itself in our recipe routine.

It usually takes an awful lot longer for a new recipe to become popular in casa Jones! But this chicken curry recipe has muscled in real damn quick.

Sure it is not a Vindaloo or Madras but this fruity curry is really rather special!

Tall overhead image of a colourful fruity pineapple chicken curry served in a blue bowl with white basmati rice set against a dark backdrop

Fruity Curry Recipes.

Regular readers will know I am always up for retro recipes and I am definitely not shy of adding ‘controversial’ ingredients to foods.

Whether it is raisins in my biriyani recipe or anchovies, well anywhere, I don’t really care.

For me, the sweetness of fruit in a curry is a wonderful addition.

Indian food is quite often served with sweet and sour chutneys as a side so the flavours certainly work.

This curry with pineapple is certainly not the first fruity curry on offer here.

In fact, it features in my Thai Red Duck Curry! Mango Chutney is also the base of my ever-popular Chicken Pathia recipe.

Square image of a colourful fruity pineapple chicken curry served in a blue bowl with white basmati rice set against a dark backdrop

Simple Cooking.

There seems to be a modern interpretation that simple food must equal quick food. It is an association I really do not understand.

This pineapple chicken curry takes a shade over an hour to cook but it is eye wateringly simple.

The video recipe shows you all you need to know!

It is a simple case of chopping some ingredients and chucking them in a pan.

Most cooking is exceptionally simple and just because something takes time does not mean that it is difficult.

This simple curry recipe requires no precise cooking so you can float around chat, or even grab a beer whilst this is cooking.

Most importantly, as I have mantioined above, you can prepare and freeze the curry sauce for this recipe.

Landscape overhead image of a colourful fruity pineapple chicken curry served in a blue bowl with white basmati rice set against a dark backdrop
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: 572 Total Fat: 15g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 186mg Sodium: 240mg Carbohydrates: 45g Fiber: 6g Sugar: 30g Protein: 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 🙂

  2. I remember chicken 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 chicken 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. 🙂

    • 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 😀

  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 🙂 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! 🙂

    • 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

  6. I love how simple this curry is. I bet the pineapple adds lots of sweetness, without adding lots of extra calories.

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