Photo of Japanese-style chicken, pineapple & butternut squash curry by WW

Japanese-style chicken, pineapple & butternut squash curry

Points® value
Total Time
50 min
15 min
35 min



2 tablespoon(s), level

Pineapple in juice, drained

432 g, (chunks) juice reserved

Pineapple Juice

100 ml

Chicken stock cube(s)

1 cube(s), to make 800ml stock

Soy Sauce

2½ tablespoon(s)

Sunflower Oil

2 tablespoon(s)


2 large, diced

Curry Powder

9 teaspoon(s)


1 teaspoon(s)

Butternut Squash

500 g, peeled and cut into bite-size chunks

Chicken breast, skinless, raw

500 g, cut into bite-size chunks


  1. Put the conflour in a large jug and gradually whisk in the reserved pineapple juice until you have a smooth paste. Whisk in the stock and soy sauce until combined, then set aside.
  2. Heat the oil in a deep frying pan or flameproof casserole set over a medium heat. Cook the onions for 6-8 minutes until soft. Stir in the curry powder and turmeric and cook for 1 minute until fragrant, then gradually stir in the stock mixture. Bring to a simmer, then add the butternut squash. Cover with a lid and cook for 10 minutes.
  3. Add the chicken to the pan and simmer, uncovered, for 8-10 minutes until the chicken and squash are cooked through and the sauce has thickened.
  4. Stir in the pineapple and heat for 1 minute before serving. Serve with a green vegetable such as baby pak choi.


Cook 175g jasmine rice to pack instructions and serve with the curry. Remember to adjust the SmartPoints.