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!
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.
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
- 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.
- Add oil into a skillet or a pan and place on medium fire
- Toss in onions, garlic, and spices. Cook until the onions are translucent.
- Add the cubed pineapple and continue to cook for a further couple of minutes.
- Add a dash or two of pineapple juice and light coconut milk. Cook for 10 minutes.
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.
- 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.
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.
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
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
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.
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
- 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.
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.
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.
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.
Easy Pineapple Curry
- wooden spoon
- chopping board
- 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
- 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.
- 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
Lori | The Kitchen Whisperer says
Such a lovely and flavorful dish! I love that it comes together quickly and is so easy to make!
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.