Slow Cooker Pineapple Chicken Curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Slow cooker pineapple chicken curry simmers with coconut milk, red curry paste, and ginger until chicken is tender. A restaurant-quality Thai curry that's easy and fills the kitchen with aroma.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 1/2 pounds boneless (skinless chicken thighs (or breasts))
- 1 can pineapple chunks, in juice (20 ounce )
- 1/2 medium yellow onion (chopped)
- 1 large sweet red pepper (cut into strips)
- 6 ounce baby carrots
- 1 can coconut milk
- 3 Tablespoons cornstarch
- 3 Tablespoons sugar
- 4 cloves garlic (pressed)
- 1 1/2 teaspoons ground ginger
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 lime (juiced)
- 2 Tablespoon red curry paste
At a glance
PER SERVING · TIME 370M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 6h
- Sodium
- 441mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 560mg
- Calcium
- 35mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 441MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.