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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.

pineapple chicken stew recipe with rice healthy dairy free chicken recipes

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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?

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!

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More Easy Weeknight Chicken Recipes You’ll Love!

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Crispy Honey Garlic Chicken Bites Recipe

Coconut Chicken Curry Soup Recipe (Whole30, Keto, Low Carb)

Turmeric Black Pepper Chicken Recipe

Fast Coq Au Vin in 90 Minutes Recipe

If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!

Pineapple Chicken Stew

By:

Kelly Jensen

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 4 votes

Print Recipe Pin Recipe

Prep Time 5

Cook Time 40

Total Time 45

Course Dinner

Cuisine American

Servings 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

Did you make this recipe?Let us know how it was!

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