Paleo Recipes - Pineapple and Coconut Curry Recipe -
from our Indian Banquet Menu

One of our favourite paleo recipes - this pineapple and coconut curry is really mild and rather sweet. It is the perfect foil to the hotter, more substantial bombay potatoes that are included in our Indian Banquet menu.

It's ever so quick and easy to make, and is a great way to use up any left over chicken you might have, perhaps after making up a batch of chicken stock. 

One of the Paleo Recipes from our Indian Banquet Menu, this mild, sweet pineapple and coconut curry recipe is an absolute delight to the tastebuds from

It would also be a great way of using up the ubiquitous left over Christmas turkey, for an easy Boxing Day or post Thanksgiving meal.

Pineapple, Coconut & Chicken Curry - Nutritional Info

One of the Paleo Recipes from our Indian Banquet Menu, this mild, sweet pineapple and coconut curry recipe is an absolute delight to the tastebuds from

1 cup of coconut milk provides 87% of the RDA of manganese. Many people who eat a processed food diet are deficient in this mineral, which, as it helps with the blood sugar regulation and fat and carbohydrate metabolism, could perhaps play a role in why so many people are becoming obese these days?

Pineapple provides a good source of thiamin, vitamin B6, magnesium, potassium, copper, and an excellent source of vitamin C.

Chicken  is packed full of protein and amino acids that help the body grow and repair itself, it contains calcium, magnesium, phosphorous, potassium, niacin and vitamins B12 and A. As well as being a really versatile and tasty ingredient!

Pineapple & Coconut Curry - Ingredients - Serves 6 as part of a banquet or 3 - 4 as a main meal

  • 1 onion, chopped
  • 430g canned pineapple chunks with juice
  • 1 dsp coconut oil
  • 2 cups left over chicken (or 2 cooked chicken breasts)
  • 1/4 tsp fenugreek
  • 1 tbsp garam massala
  • 1/4 tsp salt
  • 1 1/2 cups shredded coconut
  • 1 1/2 cups coconut milk
  • 1 tbsp lemon or lime juice
  • 1 tbsp fresh chopped coriander/cilantro (optional)


  1. Heat the coconut oil and gently fry the chopped onions until soft.
  2. Throw in the fenugreek and garam massala and fry off for 1 minute.
  3. Add the pineapple chunks and juice.
  4. Stir in the shredded coconut and coconut milk.
  5. Add the chicken, salt and lemon or lime juice.
  6. Cook until piping hot then stir in the fresh coriander/cilantro if using.

Serve with cauliflower pilau rice as part of our Indian Banquet Takeaway menu.

Our paleo recipe collection is growing daily, so if you've been inspired by something we've made, do check back regularly as you're bound to find something else to enjoy cooking with us. We love to hear from our readers and you can now submit your own recipes here or your experiences with our paleo recipes here - don't hold back, if you've improved it we want to know!

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