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Freezer to Slow Cooker Thai Pineapple Curry

Here’s a recipe for Slow Cooker Thai Pineapple Curry that’s absolutely delicious.  I can’t count the number of times that I’ve made it recently – probably five times in two months!  The combination of spicy and sweet can’t be beat, and I love that it’s healthy too.

Freezer to Slow Cooker Thai Pineapple Curry

This is one of the recipes from my new Slow Cooker Freezer Meals mini eCookbook and I’m excited to share it for free.

Inside the eCookbook, you’ll find:

  • Seven hearty slow cooker freezer meals that can be made with OR without meat and frozen for up to three months
  • Delicious recipes with 10 ingredients or less
  • Full nutritional info
  • Recipes that are formatted to print on regular 8.5×11″ computer paper
  • A super-organized grocery list (that’s printer-friendly too!)
  • Color photos of the cooked meals
  • Cooking instructions that you can print on Avery water-resistant labels and stick to your freezer bags
  • Tips for preparing and cooking slow cooker freezer meals safely and efficiently

CLICK HERE FOR MORE INFO OR BUY NOW

Freezer to Slow Cooker Thai Pineapple Curry

I like to assemble my meals and freeze them for later (The directions below will walk you through the process step-by-step).  You don’t have to do any cooking ahead of time, so the meals are super quick to prep and there’s nothing easier than dumping a meal into your slow cooker in the morning.  Plus, the meals cook for the first time out of the freezer and don’t taste like leftovers at all.  Yay!

While I love having assembled dinners waiting in my freezer, there’s no reason why you can’t skip the freezing step and place all of the ingredients directly into your slow cooker instead.  Enjoy!

Freezer to Slow Cooker Thai Pineapple Curry

Freezer-to-Slow Cooker Thai Pineapple Curry

This is a sweet and spicy curry that tastes great served over rice. I would rate the spiciness 5/10. If you want to decrease, add less red pepper flakes. Serve with jasmine rice.

Yields: 6 serving

Ingredients

  • 15oz can of chickpeas, drained and rinsed
  • 1 fresh pineapple, cored and chopped into 1-inch pieces
  • 1 pound sweet potatoes (2 med or 1 large), peeled and cut into 1-inch pieces
  • 1 green bell pepper, sliced into thin strips
  • 1 small yellow onion, chopped (about one cup)
  • 2 large cloves of garlic, minced
  • 13.5oz can of unsweetened coconut milk
  • 3 tablespoons curry powder
  • 1.5 teaspoons salt
  • 1/2 teaspoon crushed red pepper flakes

Materials

  • 1 gallon-sized plastic freezer bag

Prep

  1. Label your freezer bag.
  2. Add all ingredients to your freezer bag, remove as much air as possible, and seal.
  3. Freeze for up to three months.

Cook

  1. Thaw overnight in refrigerator.
  2. Add to slow cooker and cook for 6-8 hours on “low” setting or until onions and peppers are tender.

+ Meat Option: Add one pound boneless, skinless chicken breasts, cut into bite-sized pieces to your freezer bag (raw).

CLICK HERE FOR A FREE PRINTABLE VERSION OF THE RECIPE WITH NUTRITIONAL INFO AND FREEZER MEAL LABEL.

Freezer to Slow Cooker Thai Pineapple Curry

Thoughts or questions?  Please leave a comment below and I’ll respond as soon as I can.  I’d love to hear from you. 

 


Over 10,000 people purchased my Freezer Cooking eBook Bundle this year and changed the way they cook dinner.  Join them today!

12 Comments

  • sleaders26 says:

    I just ordered several of your ebooks but gave the wrong email address (I used part of my personal email and part of my work email). I really want to use the ebooks as soon as possible. Can I fix my error?

  • Laura says:

    I just found your website and love it! I’m excited to get started with crock pot freezer meals! I just have one question for you first before I get started. I just recently purchased a food saver, and as I was reading the instructions, it said not to vacuum seal raw mushrooms, onions, and garlic and then freeze because bacteria could grow even without oxygen in the bags. Is it OK to vacuum and freeze these ingredients raw as long as they are cooked when you are ready to use them? A lot of the crock pot recipes that I want to vacuum freeze call for chopped onions and garlic. I just want to make sure they are safe to eat. Have you heard of this? Thoughts and suggestions?
    Thank you for your time and lovely website 🙂

    • Kelly says:

      I’ve never heard that recommendation before. The USDA Food Safety and Inspection Service says that freezing to 0 degrees F inactivates microbes present in food (like bacteria, yeasts, and molds). The standard freezer setting in the United States is 0 °F so I think we should be fine.

  • Kris says:

    Loved it, as did my husband. We’ve been searching for solid meatless recipes, and this is, hands down, one of the best slow cooker dishes I’ve ever tried, period. Thank you, Kelly, for the recipe.

  • Nadine says:

    Good Morning,

    I ordered some of your eBooks yesterday and am not seeing the link to the books i ordered. What do i do?

    • Kelly says:

      Hi Nadine! You should have received an email with links to download immediately after purchase. I just emailed you new copies! Thank you for your purchase!!

  • K. Custer says:

    This is such a delicious recipe! I used red curry paste and added chicken breast and 1 cup broth.
    Thank you for sharing your recipes for freezer to crockpot meals! They got me through the first months after having my second child.

  • Roze says:

    I’m not going to lie, this recipe was straight up gross. As someone who regularly makes proper curry, I was really excited about it due to the convenience. I was skeptical at first due to the non-traditional inclusion of chick peas and sweet potatoes, but was still down. I also questioned the use of curry powder (which I have never used before). Oh my gosh it was so gross. Please, please only ever use ACTUAL CURRY PASTE – NEVER POWDER. There also wasn’t any spiciness added, which was unusual.

    This recipe could be good. But it definitely needs actual curry paste, some form of spice (cayenne pepper would have been fine), maybe some Thai chilis, and definitely leave out the chick peas. Maybe drain the pineapple a bit, too. The dish was very watery due to the juicy pineapple.

    So yeah… I’m going to try this again with curry paste and make it spicy. Crushed red pepper flakes have no place in a curry. Like whoever’s idea that was probably thinks ketchup is spicy.

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