Pineapple Curry Strips with Coconut Milk

5 from 7 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 138 kcal


  • 800 g Chicken breast fillet
  • 4 tbsp Oil
  • 1 medium Onion
  • 1 big can Pineapple
  • 200 ml Coconut milk
  • 2 tbsp Flour
  • 300 ml Vegetable broth
  • 2 tbsp Curry
  • Salt pepper


  • Cut the meat into small pieces, dice the onions, drain the pineapple and collect the juice. Fill up the juice with the vegetable stock so that there are 700 ml of liquid.
  • Fry the meat together with the onion in the oil. Season and dust with the flour. Pour in the liquid and bring to the boil briefly. Add the coconut milk and season to taste if necessary.
  • Rice goes best with it.


Serving: 100gCalories: 138kcalCarbohydrates: 3.4gProtein: 13.3gFat: 7.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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