Pineapple Chicken Stew Recipe

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This pineapple chicken stew recipe is made with fresh pineapple, bell peppers, ginger, onions, in a creamy dairy free coconut milk sauce. This delicious dinner is great to serve over rice or with lo mein noodles – a quick dinner the whole family will love.

It’s a little sweet, a little savory, and totally delicious. Serve with delicious garlic naan and a chopped salad for an easy weeknight meal.

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This pineapple chicken stew recipe is always a huge hit. I wanted to make something that was bright and flavorful, and this stew came through. Hubby gave it 10/10!  I love adding pineapple to stews and curries, as it’s such a fun and unexpected ingredient and adds great natural sweetness without sugar.
 
We had a pineapple leftover and it was the perfect touch for this dinner. It’s salty, sweet, and so good to serve over basmati or jasmine rice.

This Pineapple Chicken Stew Recipe Is:

  • Bright
  • Fresh
  • Creamy
  • Savory & sweet
  • Tropical
  • A great easy chicken dinner
  • Dairy free

Modern Meal Prep Chicken Recipes For the Win!

This pineapple chicken stew is the perfect recipe for homemade meal prep.  I am a huge fan of meal prepping, batch cooking, and making recipes ahead.  I love the convenience of cooking once and being able to enjoy easy homemade meals during the week when I don’t have time. Browse all our meal prep recipes.  With just a little planning and prep, you can have a week’s worth of recipes ready in the time it would take to make one portion. 

Just batch cook, divide into individual containers, and place in the fridge or freezer for later!

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What’s In This Pineapple Ginger Chicken Stew Recipe?

Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!

  • Chicken Breasts
  • Coconut Oil: I love keeping a few jars of organic coconut oil on hand.
  • Onion
  • Garlic
  • Fresh Ginger or Ginger Powder
  • Carrots
  • Bell Pepper
  • Diced Tomatoes:  I only use no salt added diced tomatoes, tomatoes are really great to stock up on! 
  • Jalapenos
  • Pineapple
  • Turmeric – a staple in our spice cabinet!  I try to add a teaspoon of turmeric into soups, stews, and rice dishes.
  • Smoked Paprika: give an additional depth of flavor to this dish.
  • Coconut Milk: I use unsweetened full-fat coconut milk, which I’d definitely recommend over lite coconut milk. The flavor makes this dish super rich and creamy without any dairy.
  • Salt and pepper to taste

How Do I Make This Dairy Free Pineapple Chicken Stew Recipe?

  1. In a large pot, heat 1 tablespoon of coconut oil over medium heat. Add the chicken to the pot and sauté the chicken for 8 to 10 minutes until brown.  Remove chicken from the pot and set aside in a bowl.
  2. Heat the other tablespoon of coconut oil and add the garlic and onions. Sauté for 4 to 5 minutes until vegetables begin to soften.
  3. Add the ginger, carrot, bell pepper, tomato, jalapeno, pineapple, turmeric, paprika, and vegetable stock. Bring to a boil and reduce heat to a simmer. Cover and simmer the stew for 30 minutes.
  4. Remove lid and stir in the coconut milk, and salt and pepper.  Serve over rice or lo mein noodles and enjoy!
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chicken stew with pineapple recipe dairy free stews no gluten

Pineapple Chicken Stew

This pineapple chicken stew recipe is made with fresh pineapple, bell peppers, ginger, onions, in a creamy dairy free coconut milk sauce. This hearty gluten free dinner is great to serve over rice or with lo mein noodles – and a quick dinner the whole family will love.
5 from 3 votes
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Dinner
Cuisine American
Servings 8 recipes
Calories 168 kcal

Equipment

  • Large Pot

Ingredients
  

  • 2 chicken breasts diced
  • 2 tablespoons coconut oil
  • 1 sweet onion
  • 4 cloves garlic
  • 1 inch knob ginger peeled and diced
  • 2 carrots sliced
  • 2 bell pepper sliced
  • 1 14-ouce can No-Salt-Added Diced Tomatoes
  • 2 jalapenos sliced
  • 2 cups pineapple chopped
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • 2 cups Chicken Stock
  • 1 13-ouce can coconut milk unsweetened
  • Himalayan Sea Salt and Pepper to Taste to taste

Instructions
 

  • In a large pot, heat 1 tablespoon of coconut oil over medium heat. Add the chicken to the pot and sauté the chicken for 8 to 10 minutes until brown.  Remove chicken from the pot and set aside in a bowl.
  • Heat the other tablespoon of coconut oil and add the garlic and onions. Sauté for 4 to 5 minutes until vegetables begin to soften.
  • Add the ginger, carrot, bell pepper, tomato, jalapeno, pineapple, turmeric, paprika, and vegetable stock. Bring to a boil and reduce heat to a simmer. Cover and simmer the stew for 30 minutes.
  • Remove lid and stir in the coconut milk, and salt and pepper.  Serve over rice or lo mein noodles and enjoy!

Nutrition

Calories: 168kcalCarbohydrates: 15gProtein: 15gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 38mgSodium: 167mgPotassium: 505mgFiber: 2gSugar: 9gVitamin A: 3683IUVitamin C: 66mgCalcium: 30mgIron: 1mg
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5 from 3 votes (1 rating without comment)

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