I'm usually not a huge fan of anything with cooked pineapple in it. I went to lunch with a friend and she ordered this dish. I tried a bite and I was converted. I loved it. This is my rendition. It comes really close. I hope you enjoy. It's really easy to make. One user found it too sweet. The curry is meant to be a mixture of sweet and salty. If you find too sweet, halve the amt of sugar and pineapple.

Ingredients

6 serv.

chicken breast↗1 lb
(cut into bite size pieces)
medium shrimp↗1 lb
(raw and peeled)
coconut cream↗1
(13 1/2 ounce) can
coconut milk↗1
(13 1/2 ounce) can (don't use light)
pineapple chunks1
(14 ounce) can (in water or natural juice, drained)
brown sugar↗1 tablespoon
fish sauce↗2 tablespoons
tamarind juice↗2 tablespoons
(I combined 1 tbsp of tamarind concentrate with 1 tbsp of water)
red curry paste↗2 tablespoons
(use more if you want it spicier)
jasmine rice↗
cooked

Step-by-step instructions

1
Put coconut cream in a pot. I used my dutch oven and heat it on low. Add the paste and whisk it in until the sauce becomes pinkish in color. Bring to a low boil and add the chicken.
2
Add fish sauce, drained pineapple chunks, coconut milk, sugar and tamarind juice and cook for about 10 minutes.
3
At 10 minutes add your shrimp and cook for about 5 minutes or until shrimp is pink. Don't overcook the shrimp because it will get chewy.
4
Serve over Jasmine rice.

Source: food.com

Original recipe ↗

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