Curried Chicken With Pineapple
Recipe type: Main Dish
Serves: 4
  • 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
  1. Cut chicken into half-inch cubes.
  2. Heat cast iron skillet with two tablespoons butter until the butter is bubbly.
  3. Place chicken cubes into skillet in a single layer.
  4. Lightly salt.
  5. Cook on medium heat until chicken is browned on the bottom and light pink on top.
  6. 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.
  7. Deglaze the skillet with 2 to 3 tablespoons of broth.
  8. Allow to boil for a few seconds, then add one tablespoon of butter, allow to melt, then add the pineapple cubes.
  9. Cook for about 5 minutes.
  10. Remove from skillet adding the pineapple to the chicken.
  11. Deglaze skillet with 2 to 3 tablespoons of broth.
  12. Add one tablespoon butter.
  13. Add in the sliced garlic, onions and red bell pepper.
  14. Add ¼ cup of broth, cover with a lid and cook on medium heat for 8 minutes.
  15. Remove lid, allow to cook for another minute or two.
  16. Turn off heat, add 2 teaspoons curry powder, 1 teaspoon red chili flakes and 1 teaspoon black pepper.
  17. Stir together until well blended.
  18. Remove from skillet, adding to the bowl with the chicken and pineapple.
  19. Clean the skillet at this point.
  20. 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.
  21. Rice one head of cauliflower, add one half cup of broth into clean skillet.
  22. Add one tablespoon butter.
  23. Bring to a simmer and add the riced cauliflower.
  24. Allow to cook on medium heat until cauliflower is done to your liking. It should be similar to rice in texture.
  25. Remove riced cauliflower from skillet.
  26. Place the chicken, peppers and onions, and pineapple into the skillet.
  27. Add 1 cup of coconut milk.
  28. Stir together until well blended.
  29. Heat over medium heat for five minutes, until the color of the sauce turns from a brighter yellow to a deeper brown "cooked" appearance.
  30. Salt to taste!
Recipe by GAPS Diet Journey at