Thai chicken with Pineapple Recipe | Food Diaries | Zarnak Sidhwa | Street Food

hai chicken with Pineapple Recipe | Food Diaries
hai chicken with Pineapple Recipe | Food Diaries

Thai chicken with Pineapple is the ideal dish to make on the weekend to celebrate everything good in life. Try this dish today!

Watch this Masala TV video to learn how to make Thai chicken with Pineapple , Thai Yellow Curry Paste and Torta Caprese Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 1 October 2020.






  • Chicken breasts, cubed 300 gm
  • Pineapple, cubed 1/2 cup
  • Thai yellow curry pastes 2 tbsp
  • Onion, sliced 1
  • Cloves garlic, chopped 4
  • Ginger, chopped 1 inch
  • Coconut milk 1 cup
  • Basil leaves 5-6
  • Salt to taste
  • Sugar 1 pinch
  • Butter 1 tbsp
  • Oregano 1 tbsp

Heat butter. Add onion, ginger and garlic. Sauté until the onion softens. Add chicken, salt, sugar, Oregano and the yellow curry paste and sauté for 5 minutes. Add in the coconut milk, pineapple chunks, 1/4 cup of water and cook the curry till chicken is done. Add basil leaves lastly. Serve the pineapple chicken curry with steamed rice.


  • Lemongrass, chopped 5 Stalks
  • Galangal or ginger, chopped 1 inch
  • Onion, chopped 1
  • Dry Red chilies 4
  • Kaffir lime leaves or basil leaves 4-5
  • cloves Garlic 6
  • Coriander Seeds 1 tbs
  • Cumin seeds 1 tsp
  • Whole Black Peppercorns 1 tbsp
  • Turmeric powder 1/4 tsp


To make the Yellow Thai Curry Paste, first soak the dried red chilies in warm water until softened, about 10 minutes. Once soaked, strain and set aside. In a pan, dry roast the coriander seeds, cumin seeds and whole peppercorns for a few minutes until fragrant. Allow it to cool. In a mixer grinder, combine whole chilies, coriander seeds, whole black pepper, lemon grass, dry red chilies, galangal, garlic cloves, kaffir leaves, salt to taste into a smooth paste adding a few tablespoons of water. The yellow curry paste should be thick and not watery. The curry paste can be used in soups, vegetables, curries, pad thai etc. The Curry Paste stores well in the refrigerator for about a couple of weeks or in the freezer for about 6 months.


  • Blanched ground almonds 125 grams
  • Dark chocolate 125 grams
  • Unsalted butter, chopped 125 grams
  • Sugar 125 grams
  • Orange zest 1 tsp
  • Eggs separated 3
  • Icing sugar for dusting

Place the chocolate and the butter in a pan and let melt on low till smooth. Then add the sugar and the ground almonds. Once the mixture is no longer hot, add the egg yolks and stir to combine with a wooden spoon. Add the zest. In a separate bowl, whip the egg whites with beaters to soft, fluffy peaks. Fold the whites gently through the chocolate and almond batter.
Pour the batter into a greased and lined 8” cake tin, smooth over the top and bake for approximately 40 minutes at 180 degrees c or until the top appears dry and a skewer inserted in the middle comes out with a few moist crumbs attached. It is important not to overcook this cake so that it retains its moist consistency. Let cool completely in the tin before removing. Dust with icing sugar.

Thai chicken with Pineapple Recipe in Urdu and English

At Masala TV you can check complete Thai chicken with Pineapple Recipe in Urdu and English. This is one of the best recipes by chef Zarnak Sidhwa at Masala TV show Food Diaries. Check out the other best recipes of chefs Zarnak Sidhwa.

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