Creamy Pineapple Chicken Curry

If you’re looking to get more vegetables into your family, here is the recipe for you – cream of mushroom soup is a magic ingredient; it makes children eat vegetables.  You can use just about any combination of vegetables, so use this recipe to clean out your veggie crisper the day before you go shopping, or unearth some frozen veggies when you tidy up your freezer and throw them in.  If you want to go vegetarian, skip the chicken and throw in some chickpeas…

4 boneless skinless chicken breasts, cut into 1” cubes

1 tsp. oil (optional)

1 medium onion, chopped

1 tsp. each chopped garlic and chopped ginger

2-3 tsp. curry powder or curry paste – adjust this to your liking.  If you don’t like really spicy food, use mild curry, but use at least 2 teaspoons.

1 can pineapple tidbits in juice

2-4 cups of chopped vegetables

1 can cream of mushroom soup

Cut chicken into cubes.

In a large pan or pot, heat oil, if using, over medium heat.  Add onions and cook for about 5 minutes, until they are softened and translucent.  Add chicken, garlic and ginger, and stir to coat.  Add curry powder and cook for 3-5 minutes, stirring occasionally.

Open the can of pineapple and save the lid.  Use the lid to keep the pineapple pieces in the can while you pour the juice into the chicken mixture.  Stir to coat, and add in any hard uncooked vegetables like raw carrots or celery.

Cover and simmer for 10-15 minutes, until chicken and vegetables are tender, stirring occasionally.

Stir in the can of soup and any softer or pre-cooked vegetables.  Stir in the pineapple.  Taste and add salt if necessary – but the soup is probably salty enough.

Serve with brown or basmati rice

Substitution – to make this recipe lactose-free and gluten-free, use half a can of coconut milk in place of the cream of mushroom soup.


  1. Yum! I’m bookmarking this page and I’m going to try it.

    Thanks Julie!

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