Heat the coconut oil in a large skillet over medium heat. This oil will add a subtle coconut flavor to the dish.

Add the chicken pieces to the skillet and season with salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.

Remove the chicken from the skillet and set aside. This prevents overcooking and allows the chicken to stay tender.

In the same skillet, add the chopped onion and sauté for 3-4 minutes until translucent. This step builds the base flavor of the curry.

Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

Add the red curry paste and stir well, cooking for another 2 minutes to release the flavors.

Pour in the coconut milk, stirring to combine everything. The coconut milk will create a rich and creamy sauce.

Add the pineapple chunks, soy sauce, brown sugar, and lime juice. Stir well and bring to a gentle simmer.

Return the cooked chicken to the skillet, mixing it into the sauce. Let it simmer for 10 minutes, allowing the flavors to meld.

Taste the curry and adjust seasoning with more salt or lime juice if needed.

Serve hot, garnished with chopped cilantro and lime wedges on the side. This adds freshness and brightness to the dish.