Ingredients:

  • 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tbsp (30ml) soy sauce
  • 1 tbsp (15ml) lime juice
  • 1 tsp (5g) garlic powder
  • 1 tsp (5g) ground ginger
  • 1 can (13.5 oz / 400ml) coconut milk (full fat recommended)
  • 1 cup (240g) fresh pineapple, diced (or canned, well-drained)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp (15ml) vegetable oil
  • 1 tsp (5g) curry powder
  • 1 tsp (5g) ground coriander
  • Salt and black pepper, to taste
  • Fresh cilantro leaves for garnish
  • Lime wedges for garnish

Instructions:

  1. In a bowl, combine chicken, soy sauce, lime juice, garlic powder, and ground ginger. Let marinate for at least 10 minutes.
  2. Heat vegetable oil in a large skillet over medium heat. Add diced onions and sauté until translucent.
  3. Add minced garlic and cook for an additional minute until fragrant.
  4. Add the marinated chicken to the skillet. Cook until browned, about 5-7 minutes.
  5. Stir in coconut milk, diced pineapple, curry powder, ground coriander, salt, and black pepper. Mix well.
  6. Bring to a gentle simmer. Cook for 15-20 minutes, stirring occasionally, until chicken is fully cooked and sauce has thickened slightly.
  7. Remove from heat. Serve hot, garnished with fresh cilantro and lime wedges.