Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 1 can pineapple
- 250 g chicken breast
- 2 spring onion (s)
- 2 cloves garlic)
- some oil
- 1 tablespoon honey
- 3 tablespoon curry powder, yellow
- 250 ml coconut milk
- 100 ml vegetable stock
- 1 chilli pepper (s), red
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Drain the pineapple while collecting the juice.
- Cut the chicken breast and pineapple into bite-sized pieces and the spring onions into rings. Peel the garlic and dice very finely or press.
- Heat the oil in a pan or wok and fry the chicken breast until it takes on a little color. Add honey, spring onions and garlic and fry briefly. Then add the pineapple pieces and curry powder and fry briefly. Add coconut milk, vegetable stock and the chilli pepper and simmer for approx. 10 minutes without the lid. Season to taste with salt, pepper, pineapple juice and curry powder.
- Rice goes well with this.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below