why make this recipe
This dish is easy, bright, and full of flavor. It mixes sweet pineapple with creamy sauce and mild curry. You get protein, veggies, and a sauce that coats everything. If you like simple weeknight meals, this is a good pick. You can also try a similar creamy chicken pasta idea like this Creamy Rotisserie Chicken Broccoli Pasta for another easy dinner.
introduction
This recipe cooks in one dish. You sear the chicken, add bell pepper, broccoli, onion, and pineapple, then pour a creamy coconut curry mix over it. The oven finishes the cooking. The dish is warm, slightly sweet, and creamy. It is great with rice or noodles. If you want a different creamy chicken idea, check this Creamy Rotisserie Chicken Broccoli Pasta for inspiration.
how to make Creamy Pineapple Chicken Bake with Broccoli & Peppers
- Preheat the oven to 200°C (390°F).
- Heat 1 tbsp olive oil in a pan. Sear chicken chunks 4–5 minutes until lightly brown. Season with salt and pepper.
- In a large baking dish, mix the seared chicken, chopped red bell pepper, broccoli florets, sliced onion, and pineapple chunks.
- Whisk coconut milk or cream with curry powder, garlic powder, and the cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water).
- Pour the sauce over the chicken and veggies so it covers them evenly.
- Bake 20–25 minutes until the sauce bubbles and the chicken is fully cooked.
- Garnish with chopped parsley and serve with rice or noodles.
Ingredients :
- 600g chicken breast or thighs, cut into chunks
- 1 tbsp olive oil
- Salt & pepper, to taste
- 1 red bell pepper, chopped
- 1 1/2 cups broccoli florets
- 1 cup pineapple chunks (fresh or canned, drained)
- 1/2 onion, sliced
- 200ml coconut milk or cream
- 1 tbsp curry powder
- 1 tsp garlic powder
- 1 tsp cornstarch (mixed with 1 tbsp water)
- Chopped parsley for garnish
Directions :
- Preheat oven to 200°C (390°F).
- Sear chicken in olive oil for 4–5 minutes until lightly browned. Season with salt and pepper.
- In a large baking dish, combine chicken, bell pepper, broccoli, onion, and pineapple.
- Whisk together coconut milk, curry powder, garlic powder, and cornstarch slurry.
- Pour over the chicken and veggies.
- Bake for 20–25 minutes until bubbling and chicken is fully cooked.
- Garnish with chopped parsley and serve with rice or noodles.
how to serve Creamy Pineapple Chicken Bake with Broccoli & Peppers
Serve hot over steamed rice or toss with cooked noodles. Spoon extra sauce over the rice. Add a green salad on the side for freshness. For a fuller meal, serve with roasted vegetables or bread.
how to store Creamy Pineapple Chicken Bake with Broccoli & Peppers
Cool to room temperature, then place in an airtight container. Store in the fridge for up to 3 days. Reheat in the oven at 160°C (320°F) until warm, or microwave in short bursts. Do not freeze the dish with coconut milk if you want the best texture, but you can freeze cooked chicken and veggies separately for up to 2 months.
tips to make Creamy Pineapple Chicken Bake with Broccoli & Peppers
- Cut chicken into even pieces so it cooks at the same rate.
- Sear chicken first to lock in flavor and give a light brown color.
- Drain canned pineapple well to avoid extra liquid.
- If the sauce is thin after baking, stir in a little more cornstarch slurry and heat until it thickens.
- For a quick side, bake apples with honey and feta to serve after the meal; try this easy recipe idea: Baked Apples with Feta, Honey and Cranberries.
variation (if any)
- Make it spicy: add 1/2 tsp chili flakes or a splash of hot sauce.
- Use yogurt or cream instead of coconut milk for a different flavor.
- Swap pineapple for mango for a milder sweet taste.
- Use thighs if you want juicier meat, or breast for leaner meat.
FAQs
Q: Can I use frozen broccoli?
A: Yes. Thaw or add a few minutes more baking time. Do not add frozen broccoli straight from the freezer or it can make the sauce watery.
Q: Can I make this dairy-free?
A: Yes. Use coconut milk (as in the recipe) and no dairy. It is already dairy-free with coconut milk.
Q: How do I know the chicken is fully cooked?
A: Cut the largest piece in the center; the meat should be white with no pink and juices run clear. Or use a meat thermometer; the internal temp should reach 75°C (165°F).
Q: Can I make this ahead of time?
A: Partly. You can chop veggies and mix the sauce ahead. Keep chicken and sauce separate until you bake to keep textures fresh.
Conclusion
If you like the mix of coconut, pineapple, and curry, you may enjoy a similar dish with more coconut flavor — see this recipe for Creamy Pineapple Coconut Chicken Curry.
Creamy Pineapple Chicken Bake
Ingredients
Method
- Preheat the oven to 200°C (390°F).
- Heat 1 tbsp olive oil in a pan. Sear chicken chunks for 4–5 minutes until lightly brown. Season with salt and pepper.
- In a large baking dish, mix the seared chicken, chopped red bell pepper, broccoli florets, sliced onion, and pineapple chunks.
- Whisk coconut milk or cream with curry powder, garlic powder, and the cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water).
- Pour the sauce over the chicken and veggies so it covers them evenly.
- Bake for 20–25 minutes until the sauce bubbles and the chicken is fully cooked.
- Garnish with chopped parsley and serve with rice or noodles.