Caribbean Mini Banana And Pineapple Curry Recipe

Name: Caribbean Mini Banana And Pineapple Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon canola oil; 12 ounces boneless skinless chicken breasts, chopped to bite size pieces; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 onion, chopped; 1 small sweet red pepper, chopped; 2 garlic cloves, minced; 1 tablespoon mild curry paste (I use Caribbean or Jamaican curry) or 1 tablespoon curry powder (I use Caribbean or Jamaican curry); 1 1/2 cups chicken stock; 1 bay leaf; 3 bananas, mini firm and ripe (use 2 small bananas if you can't find the mini); 1 cup fresh pineapple, chopped, you can use canned; 1 tablespoon cornstarch; 1 tablespoon water; coriander leaves, chopped (optional)

Servings: persons

1 tablespoon canola oil
12 ounces boneless skinless chicken breasts, chopped to bite size pieces
1/2 teaspoon salt
1/2 teaspoon pepper
1 onion, chopped
1 small sweet red pepper, chopped
2 garlic cloves, minced
1 tablespoon mild curry paste (I use Caribbean or Jamaican curry) or 1 tablespoon curry powder (I use Caribbean or Jamaican curry)
1 1/2 cups chicken stock
1 bay leaf
3 bananas, mini firm and ripe (use 2 small bananas if you can't find the mini)
1 cup fresh pineapple, chopped, you can use canned
1 tablespoon cornstarch
1 tablespoon water
coriander leaves, chopped (optional)

1
In a large non-stick skillet, heat oil over medium-high heat.
2
Add chicken and sprinkle with salt and pepper, cook, stirring for 5 minutes.
3
Remove to a plate.
4
Add onions, red pepper, and garlic to the pan, cook stirring for about 3 minutes or until softened.
5
Add curry paste and cook stirring for 1 minute.
6
Add the chicken stock and bay leaf and bring to a boil.
7
Peel and chop bananas into 1-inch chunks and add to skillet along with the reserved chicken.
8
Simmer about 5 minutes, or until chicken is no longer pink inside.
9
Add pineapple and stir to combine.
10
In a small bowl, whisk together cornstarch and water.
11
Add to the pan stir for one minute or until thickened slightly.
12
Sprinkle with coriander leaves.

522

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon canola oil, 12 ounces boneless skinless chicken breasts, chopped to bite size pieces, 1/2 teaspoon salt, 1/2 teaspoon pepper, and more.

Yes, Caribbean Mini Banana And Pineapple Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Caribbean Mini Banana And Pineapple Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions