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Slow Cooked Pineapple Curry

Slow Cooked Pineapple Curry

Prep Time: 15 mins Cooking Time: 8 hours


  • 700g chicken breasts, diced
  • 3 teaspoons minced garlic
  • 400g tin of chopped pineapple (use the juice as well)
  • 4 spring onions, diced
  • 500g low salt chicken stock
  • ½ cup (125g) apricot jam
  • ¼ cup (62ml) low salt soya sauce
  • 2 tablespoons teriyaki sauce
  • 2 tablespoons hoisin sauce
  • 4 tablespoons cornflour



Place all of the ingredients, except the cornflour, into the slow cooker – stir well and cover with the lid


Cook on low for 8 hours


Just before serving, mix the cornflour with 4 tablespoons of cold water and stir into the curry for 2 minutes


Once the sauce has thickened, remove the curry from the heat


Serve once cooled.

Pineapple is at the heart of this curry so it is very sweet. If your baby is more of a savoury food lover I would stick with Annabelle’s Chicken Korma recipe or Chicken Korma with Chunky Veg.

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