Curry Chicken Pineapple Coconut Salad Recipes

CURRY CHICKEN PINEAPPLE COCONUT SALAD

Curry Chicken Pineapple Coconut Salad image

I needed a cold salad for a potluck dinner, and put together this salad from makings I had in my refrigerator, and everyone just raved about it, and wanted the recipe, so here it is. When I made it the first time, I just threw it together, so the ingredients are all estimates of what I used the first time.

Provided by Holly Lyman

Categories Poultry

Time 25m

Yield 10 serving(s)

Number Of Ingredients 9

Ingredients

2 cups chicken, diced
2 tablespoons olive oil
1 teaspoon curry powder
1 (7 ounce) box macaroni, rings
1 (20 ounce) can pineapple tidbits, drained
4 green onions, sliced
1/4 cup fresh cilantro, fresh and chopped
1 cup mayonnaise
1/4 cup coconut milk

Steps:

Heat oil in a frying pan or wok, add spices, then cook diced chicken, let cool.
Cook macaroni rings according to package, drain and rinse with cool water.
Mix together chicken, rings, drained pineapple tidbits, sliced green onions (including the greens), cilantro, mayo and coconut milk.
Refrigerate until serving, at least 2 hours.

Nutrition Facts : Calories 233.8, Fat 12.3, SaturatedFat 2.8, Cholesterol 6.1, Sodium 173.7, Carbohydrate 28.9, Fiber 1.8, Sugar 7.8, Protein 3.5

CURRIED CHICKEN SALAD WITH PINEAPPLE AND GRAPES

Curried Chicken Salad with Pineapple and Grapes image

This fun and flavorful beauty turns last night's cooked chicken into a delightful salad that's perfect for lunch. -Linda Bevill, Monticello, Arkansas

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

4 cups cubed cooked chicken
1 can (20 ounces) pineapple tidbits, drained
1 cup halved seedless grapes
1/2 cup mayonnaise
1/2 teaspoon curry powder
Fresh cilantro leaves, optional
Bibb lettuce leaves, optional

Steps:

In a large bowl, combine the chicken, pineapple and grapes. In a small bowl, combine mayonnaise and curry; pour over chicken mixture; toss to coat. Cover and refrigerate until serving. If desired, top with cilantro and serve in lettuce leaves.

Nutrition Facts : Calories 364 calories, Fat 22g fat (4g saturated fat), Cholesterol 90mg cholesterol, Sodium 185mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 1g fiber), Protein 27g protein.

CHICKEN AND PINEAPPLE SALAD WITH CURRY MAYONNAISE

Chicken and Pineapple Salad With Curry Mayonnaise image

This is nice, I have used ordinary roast chicken. CHICKEN AND PINEAPPLE SALAD WITH CURRY MAYONNAISE

Provided by Doreen Randal

Categories Whole Chicken

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 barbecued chicken
1/2 cup coconut, shredded
1 (440 g) can unsweetened pineapple slices, drained
4 spring onions, chopped
1 teaspoon curry powder
1/4 teaspoon five-spice powder
1 garlic clove, crushed
1 teaspoon grated fresh ginger
3/4 cup mayonnaise
1/4 cup coconut milk

Steps:

CURRIED MAYONNAISE:.
Combine all ingredients thoroughly.
CHICKEN AND PINEAPPLE SALAD:.
Toast coconut on oven tray in moderate oven for about 5 minutes.
Cut chicken and pineapple into chunks; place in bowl, mix in coconut, shallots and Mayonnaise.
Refrigerate 1 hour before serving.
Serves 4.
Cheers, Doreen Doreen Randal, Wanganui.
New Zealand.

CHICKEN AND PINEAPPLE CURRY

Chicken and Pineapple Curry image

Pineapple curry is very popular in Sri lanka. Here is a recipe that uses chicken, pine apple, coconut milk and yogurt to make a super curry. This is a dish we have often as it's not too hot for first timers to a curry, ( not us but visitors).

Provided by Brian Holley

Categories Curries

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 lbs chicken, cubed
2 tablespoons curry powder
1 teaspoon chili powder
1 teaspoon lemon juice
100 ml plain yogurt
1 ounce butter
1 medium onion, sliced
1 teaspoon gingerroot, chopped
1 teaspoon garlic, chopped
150 ml coconut water
75 ml coconut milk
150 g pineapple chunks
1 tablespoon fresh coriander leaves, chopped

Steps:

Mix together the curry powder, chilli powder, lemon juice and yogurt. Marinate the chicken in this mix for 30 minutes.
Melt the butter in a pan and fry the onion till light brown. Add the ginger and garlic and cook for 2 minutes.
Add the chicken and cook for 5 minutes.
Strain the water from a tin of coconut milk, save the solids for later. Add the milk to the pan,cover pan and simmer over low heat for 15 minutes.
Add the coconut milk solids and stir till it melts.
Add the pineapple cover pan and cook for 5 minutes.
Serve garnished with the chopped coriander leave and a vegetable dish and rice.

Nutrition Facts : Calories 517, Fat 36.9, SaturatedFat 15.2, Cholesterol 146.1, Sodium 198.4, Carbohydrate 12.8, Fiber 2.1, Sugar 8, Protein 34

PINEAPPLE COCONUT CHICKEN CURRY

Pineapple Coconut Chicken Curry image

Make and share this Pineapple Coconut Chicken Curry recipe from Food.com.

Provided by Queenkungfu

Categories Curries

Time 1h

Yield 3 serving(s)

Number Of Ingredients 20

Ingredients

1 lb cut up chicken
1 cup fresh pineapple chunk
1/2 cup pea aubergines or 1/2 cup berry brinjals
3 -4 kaffir lime leaves, torn
4 tablespoons red curry paste
1 cup thick coconut milk
1 1/2 cups thin coconut milk
1 tablespoon fish sauce
1 tablespoon sugar
2 -3 tablespoons lime juice
1 teaspoon instant chicken bouillon granules
30 g dried red chilies, soaked
25 g thinly sliced lemongrass
1 slice galangal (thick slice)
1 teaspoon sliced kaffir lime zest
1 1/2 tablespoons sliced coriander
1 teaspoon coriander powder
25 g chopped shallots
25 g chopped garlic
1/4 teaspoon pepper

Steps:

Combine red curry paste ingredients (A) in a blender and puree with a little water until you get a paste. Remove and set aside.
Simmer thick coconut milk in a saucepan or heavy-based wok over medium low heat for 1-1½ minutes. Work in 4-5 tablespoons of the red curry paste and continue to fry over low heat for about 5-6 minutes or until fragrant and the oil rises.
Add the chicken and the thin coconut milk. Bring to a low simmering boil until meat is tender and the coconut cream is rather oily.
Put in pineapple cubes and seasoning. Cook for an extra 1-2 minutes. Add pea aubergines, kaffir lime leaves and cover the saucepan for 30-40 seconds. Check the seasoning before serving. The curry should taste sweet, sour and salty with a distinctive fragrance from the kaffir lime leaves.

Nutrition Facts : Calories 1292.3, Fat 63.3, SaturatedFat 44.7, Cholesterol 113.6, Sodium 1055.3, Carbohydrate 152.3, Fiber 2.2, Sugar 138, Protein 33.2

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