I have noticed when I am feeling better I am inspired to create and explore with my cooking. I have been eating fruit again… and last Thursday night I found a perfectly ripe pineapple and I thought Pineapple Vinegar, another ferment! Wait, that was after I thought, How perfectly ripe is this pineapple, how yellow and beautiful and it smells delicious!
And I was able to make a swap with the cook at work… some organic, free range chicken breast was donated, and I asked if I brought in the “exact” same thing could I swap? I was granted permission, so this dish was actually made with organic, free range chicken!
This is how a lot of my recipes come about, by assessing what I have on hand, and imagining how it would taste together. I did consult with my official plastic food handler card carrying younger son to see if he thought curry and pineapple would marry. He approved and gave me some tips on how to put the dish together, which I promptly disregarded. Even if he has a “real” food handler's card and mine is only made of paper, I have still been cooking for 15 years longer than he has! Hah! You can find a printable recipe version below.
Curried Chicken with Pineapple
- 1-1/2 pounds of chicken breast (you can use any kind of meat you wish)
- 1-1/2 cups fresh pineapple, cubed
- 3 cloves [affiliate link] garlic, sliced thin
- 1 small red bell pepper, sliced lengthwise in thin slivers
- 1-1/2 cups of onion, sliced into thin strips
- 2 teaspoons curry powder
- 1 teaspoon red chili flakes
- 1 teaspoon black pepper [affiliate link]
- 2 cups broccoli florets
- 1 head cauliflower, riced
- 5 Tablespoons butter or your favorite GAPS-friendly fat
- 2 cups broth (this will be too much for following the recipe exactly but better to be safe and have enough)
- 1 cup lite Trader Joe's coconut milk [affiliate link]
Cut chicken into half-inch cubes. Heat cast iron skillet with two tablespoons butter until the butter is bubbly. Place chicken cubes into skillet in a single layer. Lightly salt. Cook on medium heat until chicken is browned on the bottom and light pink on top. Use a spatula to turn over sections of the chicken and continue cooking on the other side until lightly browned. It will take longer to cook on the first side than it will on the second side. In my large cast iron skillet I can cook 1-1/2 pounds of chicken at one time in this manner. Remove chicken to a separate bowl.
Deglaze the skillet with 2 to 3 tablespoons of broth. Allow to boil for a few seconds, then add one tablespoon of butter, allow to melt, then add the pineapple cubes. Cook for about 5 minutes. Remove from skillet adding the pineapple to the chicken.
Deglaze skillet with 2 to 3 tablespoons of broth. Add one tablespoon butter. Add in the sliced garlic, onions [affiliate link] and red bell pepper. Add 1/4 cup of broth, cover with a lid and cook on medium heat for 8 minutes. Remove lid, allow to cook for another minute or two. Turn off heat, add 2 teaspoons curry powder, 1 teaspoon red chili flakes and 1 teaspoon black pepper. Stir together until well blended. Remove from skillet, adding to the bowl with the chicken and pineapple. Clean the skillet at this point.
While onions and peppers are cooking, bring water to boil in a small pan. Once this boiling, blanch broccoli florets until bright green. Remove from heat and pour into a colander, rinse with cool water to stop the cooking process.
Shred one head of cauliflower, add one half cup of broth into clean skillet. Add one tablespoon butter. Bring to a simmer and add the riced cauliflower. Allow to cook on medium heat until cauliflower is done to your liking. It should be similar to rice in texture.
Remove riced cauliflower from skillet.
Place the chicken, peppers and onions, and pineapple into the skillet. Add 1 cup of coconut milk. Stir together until well blended. Heat over medium heat for five minutes, until the color of the sauce turns from a brighter yellow to a deeper brown “cooked” appearance.
Salt to taste!
This was a big hit with my non-GAPS son, and my oldest son who loves hot flavors loved it.
- 1-1/2 pounds of chicken breast (you can use any kind of meat you wish)
- 1-1/2 cups fresh pineapple, cubed
- 3 cloves garlic, sliced thin
- 1 small red bell pepper, sliced lengthwise in thin slivers
- 1-1/2 cups of onion, sliced into thin strips
- 2 teaspoons curry powder
- 1 teaspoon red chili flakes
- 1 teaspoon pepper
- 2 cups broccoli florets
- 1 head cauliflower, riced
- 5 Tablespoons butter or your favorite GAPS-friendly fat
- 2 cups broth (this will be too much for following the recipe exactly but better to be safe and have enough)
- 1 cup lite Trader Joe's coconut milk
- Cut chicken into half-inch cubes.
- Heat cast iron skillet with two tablespoons butter until the butter is bubbly.
- Place chicken cubes into skillet in a single layer.
- Lightly salt.
- Cook on medium heat until chicken is browned on the bottom and light pink on top.
- Use a spatula to turn over sections of the chicken and continue cooking on the other side until lightly browned. It will take longer to cook on the first side than it will on the second side. In my large cast iron skillet I can cook 1-1/2 pounds of chicken at one time in this manner. Remove chicken to a separate bowl.
- Deglaze the skillet with 2 to 3 tablespoons of broth.
- Allow to boil for a few seconds, then add one tablespoon of butter, allow to melt, then add the pineapple cubes.
- Cook for about 5 minutes.
- Remove from skillet adding the pineapple to the chicken.
- Deglaze skillet with 2 to 3 tablespoons of broth.
- Add one tablespoon butter.
- Add in the sliced garlic, onions and red bell pepper.
- Add ¼ cup of broth, cover with a lid and cook on medium heat for 8 minutes.
- Remove lid, allow to cook for another minute or two.
- Turn off heat, add 2 teaspoons curry powder, 1 teaspoon red chili flakes and 1 teaspoon black pepper.
- Stir together until well blended.
- Remove from skillet, adding to the bowl with the chicken and pineapple.
- Clean the skillet at this point.
- While onions and peppers are cooking, bring water to boil in a small pan. Once this boiling, blanch broccoli florets until bright green. Remove from heat and pour into a colander, rinse with cool water to stop the cooking process.
- Rice one head of cauliflower, add one half cup of broth into clean skillet.
- Add one tablespoon butter.
- Bring to a simmer and add the riced cauliflower.
- Allow to cook on medium heat until cauliflower is done to your liking. It should be similar to rice in texture.
- Remove riced cauliflower from skillet.
- Place the chicken, peppers and onions, and pineapple into the skillet.
- Add 1 cup of coconut milk.
- Stir together until well blended.
- Heat over medium heat for five minutes, until the color of the sauce turns from a brighter yellow to a deeper brown "cooked" appearance.
- Salt to taste!
If you love recipes like this, I have two cookbooks you really need to check out ASAP! Beyond Grain and Dairy for gluten-free recipes and Winter Soups.
This one sounds exceptionally yummy! Love your recipes . . . I don’t know which to try first!
Thanks, Nicole! 🙂 This one was so yummy… I especially loved the pineapple chunks. 🙂 Let me know if you try it and how you like it!
Looks delicious. I want that plate!
🙂 It was so delicious. And I still have three pineapples that need to have something done with them. My husband bought SIX! He juiced three… I am probably going to dehydrate them.