EN DE FR ES PT IT
Pineapple-Curry Chicken over Rice (with Canned Fruit Salad)
Recipe

Pineapple-Curry Chicken over Rice (with Canned Fruit Salad)

Quick & Easy

Quick coconut curry with chicken strips, finished with a small spoonful of drained canned fruit salad for a sweet-tangy twist, served over fast-simmered rice.

Why smarter

20 minutes is realistic if the rice goes on first (15 min simmer + short rest) while chicken strips cook in parallel (6–8 min), then coconut milk curry sauce finishes in 2–3 min and fruit is folded in at the end.

Chef tip

Drain the fruit very well so the sauce stays creamy; add it at the end so it keeps its shape and doesn’t make the curry watery. Shortcut: Use chicken breast already cut into strips; use canned fruit salad drained; use canned coconut milk (store-bought).

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 150 g basmati rice 150.000 g basmati rice
2 250 g chicken breast strips 250.000 g chicken breast strips
3 200 ml coconut milk 200.000 ml coconut milk
4 120 g canned fruit salad, drained 120.000 g canned fruit salad, drained
5 2 tsp curry powder 2.000 tsp curry powder

Method

  1. Start the rice: rinse, then simmer in lightly salted water until tender (about 12–15 min). Rest 2 min covered.
  2. Meanwhile, drain the canned fruit salad well. Pat chicken strips dry and season with salt and pepper.
  3. Heat a pan with a little oil. Sear chicken strips on high heat, stirring, until cooked through and lightly browned (6–8 min).
  4. Add curry powder, stir 20 seconds. Pour in coconut milk and simmer 2–3 min to a glossy sauce.
  5. Fold in a small handful of the drained fruit salad and warm through 30–60 seconds (don’t boil hard).
  6. Serve curry chicken over rice. Spoon a little extra drained fruit salad on top or on the side.