Seasonal Cooking” brings you delicious home-cooked recipes with the freshest ingredients of the season.

Melt those winter blues away with this tropical-inspired curry featuring pineapple and Cushman’s HoneyBells. The sweetness from the fruit complements the earthy ginger and coriander and zesty cayenne, while the tender chicken brings it all together.

Served on top of fluffy forbidden rice (also known as black rice) and alongside a crunchy mixed green salad, this comforting meal will warm you from the inside out.

Pineapple Chicken Curry with Orange Ginger Salad

4.50 from 2 votes
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4


For the curry

  • 1 tablespoon avocado oil (or canola oil)
  • 1 medium yellow onion (diced)
  • 2 large carrots (diced)
  • 3 garlic cloves (minced or grated)
  • 1 ½- inch fresh ginger (grated)
  • 2 teaspoons turmeric
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • ½ teaspoon cinnamon
  • ¼ to 1 teaspoon cayenne pepper (depending on your preference)
  • 1 15- ounce Diced tomatoes (including the juice)
  • 1 ½ cups low sodium chicken broth
  • 1 pound boneless (skinless chicken thighs)
  • 1 ½ cups fresh pineapple (chopped)
  • 8 ounces sugar snap peas (cut in 1-inch pieces)
  • 2 cups forbidden rice (cooked, for serving)
  • Kosher salt (to taste)
  • Freshly ground black pepper (to taste)
  • Fresh cilantro (roughly chopped, for garnish (optional))

For the salad dressing

  • 2 scallions (roughly chopped)
  • 1 garlic clove (peeled)
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons tamari or coconut aminos
  • 2 tablespoons rice wine vinegar (unseasoned)
  • 1 ½- inch fresh ginger (peeled)
  • 1 tablespoon honey
  • 1 HoneyBell (zested and juiced)
  • ¼ cup avocado oil

For the salad

  • 6 ounces mixed salad greens
  • 3 radishes (thinly sliced)
  • 2 scallions (thinly sliced)
  • 1 HoneyBell (segmented)
  • ½ cup mixed nuts (roughly chopped)
  • Freshly ground black pepper (as needed)


For the curry

  • Add the oil to a medium sized pot and put on the stove over medium heat. Add the onion and carrots, cooking for about eight minutes or until the onions are translucent and the carrots have begun to soften. Stir in the garlic and ginger, and cook until aromatic, about one minute.
  • Sprinkle in the turmeric, coriander, cumin, cinnamon and cayenne pepper, and stir, cooking for one minute. Stir in the diced tomatoes with their juices and chicken broth, scraping the bottom of the pot to release any fond (browned bits).
  • Nestle the chicken thighs in the liquid, pour in the pineapple, and stir gently to combine. Cover and cook for 30 minutes, until the chicken is tender and the liquid has reduced by one-third.
  • Add the sugar snap peas and cover, cooking for five minutes. Remove from the heat and taste; season as needed.
  • Serve on top of the forbidden rice. Garnish with fresh cilantro.

For the salad dressing

  • In the pitcher of a blender, combine the scallions, garlic, sesame oil, tamari, vinegar, ginger, honey, HoneyBell zest, and juice, and blend on high until the scallions, garlic, and ginger have broken down. Lower the speed to slow and drizzle in the avocado oil.
  • Once all the oil has been added, turn the speed back up to high for one more minute to fully emulsify. Taste and adjust seasoning as needed.

For the salad

  • In a large bowl, combine the mixed greens, radishes, scallions, and HoneyBell segments until all the ingredients are evenly distributed.
  • Toss the salad with three tablespoons of dressing, adding more as needed so the greens are just lightly coated in dressing.
  • Sprinkle with the chopped mixed nuts. Add freshly ground pepper if desired.
  • Serve alongside the curry and rice.


Course: Main Course
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