Hawaiian Chicken Curry

Francine Lizotte


With a delightful combination of ingredients, this tasty Hawaiian Chicken Curry dish is sure to please everyone and become your family's favorites!


☆☆☆☆☆ 0 votes

4 servings
15 Min
30 Min
Stove Top


  • 1 1/2 Tbsp
    olive oil
  • 3/4 c
    red onions, finely chopped
  • 3/4 c
    red peppers, finely chopped
  • 2 large
    chicken breasts, cubed into bite-size
  • ·
    freshly ground black pepper, to taste (i always use mixed peppercorns), divided
  • 1 Tbsp
    sesame oil
  • 2 Tbsp
    coconut oil
  • 2 large
    cloves garlic, pressed
  • 1 1/2 Tbsp
    fresh ginger, minced
  • 1/2 c
    (125 ml) mango chutney
  • 1 can(s)
    (13.5 oz./400 ml) coconut milk
  • 1 1/2 c
    fresh pineapple, cubed
  • 2 tsp
    curry powder
  • 2 tsp
    cornstarch mixed with 1/2 cup cold water
  • 1 Tbsp
    coconut flakes per plates, for garnish

How to Make Hawaiian Chicken Curry


  1. In a saucepan over medium, heat olive oil. Add onion and red pepper and cook until soft. Add sesame and coconut oil; add chicken. Cook chicken half thru and then add garlic and ginger. When chicken is no longer pink, add chutney and stir for a couple minutes.
  2. Add pineapple and coconut milk; cook for 2 minutes. Add curry and black pepper; cook for 5 minutes. Thicken sauce with cornstarch; stir well. Serve chicken curry over Rice-A-Roni Butter & Herb® rice and sprinkle with coconut flakes
  3. To view this recipe on YouTube, click on this link >>>> youtube.com/watch?v=tyEapTu1184

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