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Ramona's Cuisine » Recipes

Easy Pineapple Curry (Ready in 25 minutes)

Modified: Jun 16, 2022 · Published: Jun 16, 2022 · by Ramona

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This healthy and easy pineapple curry is a must-make dish especially if you are a curry or pineapple lover. Makes an amazing side or main dish. Budget-friendly and super easy not to mention how quick it is to put together this. It makes that perfect working-from-home lunch. It only takes a little preparation and ta-da!

Pineapple curry in a green ceramic pot sprinkled with black pepper and curry leaves

Definitely, a delicious vegan curry option that everyone will enjoy. If you think it may taste too sweet or too fruity, it actually doesn't. It is just perfect.

Jump to:
  • Ingredients
  • How To Make Pineapple Curry
  • Substitutions
  • Variations
  • Why Pineapple Curry?
  • FAQs
  • Serving Suggestions
  • Easy Pineapple Curry

Ingredients

There are only a few ingredients you will need for this curry side dish.

  • pineapple - is always good to use a nice and ripe one. Or, ripe at home if the pineapple you have in hand isn't ripened to perfection;
  • onion - I normally use shallots for the best flavour
  • turmeric
  • black pepper - I use long pepper as it has a wonderful flavour
  • fresh curry leaves - a must-have and must-add for the best flavours
  • garlic - oh yes, please do not forget the garlic for this dish
  • coconut milk - find one that is lighter and not the creamiest
  • seeds - caraway, mustard and fennel seeds are my favourite in this vegan curry side dish

See the recipe card below for quantities.

How To Make Pineapple Curry

This dish is a very easy one to put together, it takes very little preparation and it's ready in just under 30 minutes.

  1. Add oil into a skillet or a pan and place on medium fire  
  2. Toss in onions, garlic, and spices. Cook until the onions are translucent. 
  3. Add the cubed pineapple and continue to cook for a further couple of minutes.
  4. Add a dash or two of pineapple juice and light coconut milk. Cook for 10 minutes. 

Hint:

I sometimes crush the pineapple when I made this curry. This time I did not but I find this gives a great texture. Do not forget to hold on to some of the pineapple natural juices as you will need some when cooking. 

Substitutions

  • Coconut milk - instead of this, you can use almond, soya milk or regular dairy milk
  • Long pepper - use regular freshly crushed black pepper
  • Fresh Curry Leaves - we are lucky to get these fresh here in the UK. If you cannot find these, substitute them with fresh coriander/cilantro which you can add right at the end 3 minutes before turning the heat off. Keep 4-5 sprigs to use as a generous sprinkle to garnish before serving.

Variations

Other ingredients that you could add to this delicious pineapple curry.

  • Spicy - add chilli pepper flakes while cooking to imbue heat into this wonderful pineapple curry dish.
  • Extra vegetables - add carrot, cauliflower, peppers, spinach, squash or
  • Bring some extra protein - add tofu, chickpeas, cashew nuts, prawns, pork 
  • Serve with Naan bread, paratha or homemade flatbread.
Birdseye of curry with pineapple (Sri Lankan style) ready to be tucked in

Why Pineapple Curry?

  • It is healthy
  • A nice vegan curry option
  • Makes the perfect side to a curry night
  • It is gluten-free
  • It's low-carb
  • Makes a superb and delicious addition to your lunch or dinner
  • It is a curry dish that is perfect for those that cannot take spicy

FAQs

Can I use fresh pineapple or canned?

I tend to use fresh pineapple for this curry dish but canned pineapple is also a great option. You may find the canned one to be a little sweeter than the fresh one. Just make sure the canned one has no sugar added or you will end up with a savoury dish that's not

What can you do with loads of pineapple?


Pineapple curry is the answer! Use some in magnificent fruit desserts like this Pineapple, Berries And Coconut Cake or this Pineapple And Mixed Berries Cake to make a great summer drink. A salsa like this one is a great option too if you want to impress.

How do you make red pineapple curry?


Follow this recipe entirely and when reaching step 2, add some red curry paste or a tablespoon of curry powder. Shrimp works well if making this red pineapple curry

What are the benefits of pineapple?

- it is loaded with nutrients
- pineapple contains antioxidants - fights disease
- it is thought to help with digestion - due to its digestive enzymes
- boosts the immune system and suppresses inflammation
- helps with post-workout or surgery recovery due to high levels of bromelain
These are to enumerate a few benefits but overall, pineapple is such a great ingredient, versatile and delicious.

What does pineapple taste like when cooked?

You might expect the pineapple to retain its flavours but it doesn’t really.
When pineapple it’s cooked, in this low-carb savoury pineapple dish the pineapple loses its natural sweetness and acidity making it a great side dish option to accompany any meat or seafood mains, curries in particular.

How to store any leftover curry?

Store any leftover curry in an airtight container refrigerated for up to 3 days.

Can I freeze it?

Yes, this can be frozen in airtight container and thowed overnight in the refrigerator before reheating properly to piping hot and serve as desired.

Closeup of pineapple curry in a nice green ceramic serving dish topped with two lemon slices and a sprinkle of black pepper
Pineapple curry ready to get tucked in

Serving Suggestions

A pineapple curry like this is best served with this nice n' fluffy Instant Pot Coconut Rice or this Red Lentil Dhal With Coconut Milk And Quail Eggs or Red Split Lentil Curry (Dhal). It also pairs well with this Butternut Squash and Chickpea Curry, Delicious Monkfish Curry or any meat curry.

Serve over cauliflower cous-cous for a low-carb option.

Pineapple curry in a green ceramic pot sprinkled with black pepper and curry leaves

Easy Pineapple Curry

Pineapple Curry is a creamy and flavorful dish that makes an easy and budget-friendly dinner. This 25-minute curry is one of my favourite go-to vegan curry recipes! 
5 from 47 votes
Print Pin Rate
Course: Dinner, Lunch, Main Dish, Side Dish
Cuisine: Asian, Sri Lankan
Prep Time: 5 minutes
Cook Time: 20 minutes
0 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 360kcal
Author: Ramona Sebastian
Cost: £3

Equipment

  • pan
  • wooden spoon
  • knife
  • chopping board

Ingredients

  • 1 large pineapple nicely ripen or 2 cans
  • 4 medium shallots or 1 medium onion
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon black pepper I use long pepper
  • 15 curry leaves fresh
  • 2 cloves garlic
  • 1 can coconut milk light
  • ⅔ teaspoon mixed seeds *see notes
  • 1 medium green chilli
  • 1 tablespoon olive oil coconut oil or ghee

Instructions

  • Make all the preparation ahead. Clean and chop the pineapple, chop the onion, peel, crush and chop the garlic. Add the green chilli now if you chose to use it.
  • Place a pan over medium heat. Add the olive oil/ghee or coconut oil.
  • Sweat the onion, garlic and the mixed the seeds for about 3–4 minutes.
  • Add the cubed pineapple, turmeric and black pepper and half of the fresh curry leaves. Toss and cook for 2-3 min until flavours are well infused. You may cover if you wish.
  • Pour in the coconut milk and cook uncovered for 12-13 min.
  • Garnish with the leftover curry leaves, black pepper and serve as desired. See above for serving suggestions.

Notes

  • Mixed Seeds - I have my own blend which I add to any non-meat curry and this consists of equal amounts of mustard seeds, caraway, cumin and fennel seeds. 
  • Pineapple - make sure you chose a ripe one and if it is a little too green when you buy it, keep it for a 2-3 days and ripe at home

Nutrition

Calories: 360kcal | Carbohydrates: 39g | Protein: 4g | Fat: 24g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 56mg | Potassium: 560mg | Fiber: 5g | Sugar: 25g | Vitamin A: 279IU | Vitamin C: 188mg | Calcium: 78mg | Iron: 5mg
Tried this Recipe? Tag me Today!Mention @ramonas.cuisine or tag #ramonascuisine!

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Reader Interactions

Comments

  1. Lori | The Kitchen Whisperer says

    September 18, 2022 at 4:59 pm

    5 stars
    Such a lovely and flavorful dish! I love that it comes together quickly and is so easy to make!

    Reply
  2. Kristina says

    September 18, 2022 at 9:49 am

    5 stars
    This was a super easy and fantastic tasting recipe. For the seed blend, I used cumin, caraway and sunflower seeds (not a big fan of fennel) and I loved how it came out. Highly recommend this for an easy weeknight dinner.

    Reply
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