Recipe By ANGELA97303
Published Jun 8th
Prep 15m Cook 45m Additional - Ready In 60m
Servings 5 servings Calories 293.8

This is a wonderful sauce of pineapple, apple, onion, curry, and bacon that mixes together to make the most flavorful sauce for chicken on rice.

Recipe Ingredients

  • 6 slices bacon, sliced into small strips
  • 1 onion, chopped
  • 1 tart apple, chopped
  • 1 ½ cups chicken broth
  • 1 (8 ounce) can crushed pineapple, drained and juice reserved
  • 1 (8 ounce) can pineapple rings, drained and juice reserved
  • 2 tablespoons tomato puree
  • 2 tablespoons all-purpose flour
  • 1 ½ tablespoons curry powder
  • salt to taste
  • 5 skinless, boneless chicken breast halves - pounded to about 3/4-inch thickness

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Heat a large skillet over medium-high heat. Saute bacon, onion, and apple in hot skillet until onion is slightly softened, about 5 minutes.
  3. 3 Stir chicken broth, reserved pineapple juices, tomato puree, flour, and curry powder into bacon mixture; bring to a simmer, reduce heat to medium-low, and cook, stirring often, until flavors blend and sauce thickens, about 10 minutes. Remove skillet from heat; stir crushed pineapple and salt into curry sauce.
  4. 4 Place chicken in a single layer in a glass baking dish. Pour curry sauce over the chicken.
  5. 5 Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish with pineapple rings.

Nutrition Facts

  • Calories 293.8
  • Carbohydrate 26.2 g
  • Cholesterol 78.2 mg
  • Fat 7.9 g
  • Fiber 2.6 g
  • Protein 29.1 g
  • Saturated Fat 2.3 g
  • Sodium 630 mg
  • Sugar 19 g

Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, RedCipes will earn an affiliate commission if you click through the link and finalize a purchase.


  1. Very good as is but next time I will add some cashews or peanuts for crunch and Tabasco for heat.
  2. I’m giving the recipe five stars for flavor. But the recipe is quite a bit of trouble if you brown the chicken first as I did. (Clean-up is messy.) I used chicken thighs browned in olive oil and garlic, added green pepper for color, saw no need for pineapple slice garnish, but did add a - Read more ...
  3. This was so easy and the flavors of curry and pineapple were perfect!! The only thing I altered was the tomato purée I didn t have any but used Mexican salsa instead (something I always have in the fridge). I will definitely be making this again!!!
  4. Well I made several changes because I used what I had on hand. 1)called for pineapple used peaches instead 2)called for chicken broth used vegetable broth instead 3)called for tomato purée used tomato sauce instead 4)called for a tart apple used a sweet one instead. It tasted delicious. I wish I would ve had the - Read more ...
  5. This is my recipe. It is not typical curry fare but it makes your mouth water for more. I like to serve it over rice. A couple of things they altered is that I like to take my cuts of chicken (thighs my favorite for this) and dredge them in a flour/salt/curry powder mix and - Read more ...
  6. This was wonderful and so easy. My curry eating friends really enjoyed it. I will definitely make this again and often!
  7. This was amazing. Holy moles.
  8. I used fresh pineapple because I had it on hand. The recipe was easy and the family ate it all!
  9. I make no claim to know anything about curry. I only know that this recipe is delicious and I need to make this again! It has a lovely combination of flavors--sweet savory salty--that are just downright good. Though there is more preparation than I usually do for a weeknight this dish is worth the trouble. - Read more ...