Tangy Pineapple Chicken: A Refreshing Fruity Curry
30 minutes
1090 reads
About Tangy Pineapple Chicken: A Refreshing Fruity Curry
Craving a curry that's both vibrant and refreshingly different? This Tangy Pineapple Chicken breaks the mold, ditching the usual heavyweights like onion, garlic, and yogurt for a lighter, brighter experience you won't soon forget.Imagine juicy chicken infused with the sweetness of pineapple and a tangy burst of orange juice. Aromatic Kashmiri chili and meat masala add warmth and depth, creating a flavor explosion that's both comforting and exciting.Perfect for a quick weeknight dinner or a weekend feast, this Pineapple Chicken is a delightful escape from the ordinary.
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Recipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
For the Marinade
- 500 gm Chicken boneless
- ½ cup Orange Juice
- 2 tsp Ginger Paste
- 2 tsp Kashmiri Chili Powder red
For the Curry
- Oil as needed
- 1 cup Pineapple cubed
- 2 tsp Meat Masala
- 1 ½ tsp Salt or to taste
- Water as needed
Instructions
- In a bowl, combine the chicken, orange juice, ginger paste, and Kashmiri red chili powder. Mix well to coat the chicken evenly.
- Heat the oil in a large frying pan or skillet over medium-high heat. Add the marinated chicken and stir-fry until cooked through and lightly browned. This will take about 6-8 minutes.
- Add the cubed pineapple and meat masala to the pan. Stir to combine.
- Sprinkle a little water over the chicken and pineapple mixture. This will create a light sauce and help the flavors meld together. Season with salt to taste.
- Continue to cook for another 2-3 minutes, or until the sauce has thickened slightly and the pineapple is heated through. The dish is ready when the oil starts to separate from the sauce.
- Serve hot and enjoy your Tangy Pineapple Chicken!
Recipe Notes
Good To Know
- Serve with roti and paratha.
- For extra depth, lightly caramelize the pineapple pieces in a hot pan before adding them to the chicken—this intensifies their sweetness and adds subtle smoky notes.
- If you prefer a thicker sauce, dissolve a teaspoon of cornflour in a tablespoon of water and stir it in during the last few minutes of cooking for a glossy, restaurant-style finish.
- To make this dish suitable for vegetarians, substitute boneless chicken with paneer or tofu and marinate them in the same spice and juice mixture for at least 30 minutes before cooking.
- Garnish with a handful of freshly chopped mint or coriander and a few pomegranate seeds for a burst of color and a refreshing contrast to the warm spices and fruitiness.
Expert Tips
- For a richer flavor, use fresh pineapple juice instead of canned.
- Adjust the amount of chili to your preference for a milder or spicier dish.
- If you don't have roti or paratha, this dish also pairs well with rice.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
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Recipe Nutrition
Calories: 221kcalFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 6.3gMonounsaturated Fat: 12.6gSodium: 1710mg
Geeta Biswas
Articles: 919
4 Comments
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Such a tempting dish! Thank you.
What a delicious recipe! Thanks for posting.
I’m excited to make this at home!
Thanks for the inspiration! Looks tasty.