A Sri Lankan spicy pineapple curry cooked the Sinhalese way.

 

It’s a curry that can easily be used for a savory side dish for all you lovers of spicy food.

The best Sri Lankan Pineapple curry I’ve cooked so far.

 

This Pineapple curry has all the taste you will expect in Sri Lankan dishes that have the look and tastes of the Sinhalese way of cooking. 

And I have to be honest, it’s one of those spicy vegetarian dishes you just might cook every week.

It’s that good!

Diets that can include Sinhalese style, Sri Lankan spicy pineapple curry into their meal plans.
Vegan, vegetarian, gluten-free, low sodium, low-carb.

How to clean and cut a Pineapple.

You can follow visual instructions by watching this video.

You can read the instruction by reading this post.

 

 

Save the recipe to your favorite Pinterest board!

5 ways to choose Pineapple

at the store.

 

• The leaves of the Pineapple should be firm and green, not discolored. 

 

• Do not choose Pineapple that is overly yellow in color but have a mix of light yellow and green. 

 

• The Pineapple should be firm to the touch and not give in. 

 

• If the Pineapple is too ripe, you’ll notice a very sweet smell on it. 

 

• Check closer to the stem of the Pineapple, avoid any fruit that has a brownish, soft skin around the stem. 

 

Can I use canned pineapple

to make the spicy Pineapple curry?

 

Yes, you can, make sure you avoid using the spoon as you can turn the canned pineapple pieces into chutney, rather than the chunky Pineapple curry you see here.

 

How to cut pineapple cubes

for this spicy pineapple curry.

 

Cut the Pineapple into 1-inch pieces, this way should you want to break the Pineapple pieces into smaller pieces you can do it without any problems.

You do this by just cutting into the Pineapple while it’s cooking with your regular wooden spoon.

 

Can I adjust the spiciness of this pineapple dish?

 

Yes, if you think this dish will be too spicy for your family then reduce the amount of chilli powder mentioned but I find that adding coconut milk actually removes most of the spiciness of this dish.

If you want a really kid-friendly recipe then I suggest you try the mildly-spiced Pineapple curry, I’ve given the link below.

 

Other Pineapple recipes you might like.

Summer salad with cucumber, melon, Pineapple salad.
Spicy Pineapple Coleslaw.
Sri Lankan mildly-spiced Pineapple curry.
Sri Lankan Pineapple chutney.

 

 

Sri Lankan

spicy

pineapple

curry

 Sinhalese style.

 

Watch the short video guide above to help you make the Pineapple curry.

Please make sure to read the recipe instructions carefully to avoid mistakes.

Ingredients

Ingredients mentioned below use standard measuring cups and spoons.

1 whole Pineapple cut into 1-inch cubes

A sprig of curry leaves(you can also substitute with basil and lime zest as suggested by one reader who tried the recipe)

1 large Onion sliced fine

2 tablespoons of garlic minced

2 cardamom pods slightly bruised

1-inch piece of cinnamon stick

1 teaspoon of mustard seed

1 and 1/2 teaspoon of chillie powder

1/2 teaspoon of turmeric powder

1 teaspoon of raw curry powder

1/2 teaspoon of roasted curry powder

1 teaspoon of sugar

2 tablespoons of oil

1/2 cup of thick coconut milk

Salt to season

 

Method

How to marinate the Pineapple for the curry.

Add the cubed Pineapple into a large bowl.

 

Add curry powder, roasted curry powder, red chilli powder turmeric and salt to the Pineapple. combine well, let it marinate for 5 minutes.

 

How to cook the spicy Pineapple curry.

Place a pan over medium-low heat and pour in the oil.

 

Once the oil is warm, reduce heat to low and add curry leaves, mustard seeds, cook until the mustard starts popping. less than 2 minutes.

 

Once the mustards start popping, add garlic, cardamom, cinnamon stick and sliced onions, continue frying the ingredients over low heat for a few minutes.

 

Cook for 3 minutes or until Onions is translucent.

 

Add the marinated pineapple to the pan and cook over low-medium heat for 10-12 minutes.

 

As the pineapple changes color and the natural juice of the Pineapple is reduced, add the sugar and coconut milk. Combine coconut milk with the Pineapple.

 

Reduce heat to low, cover and slow simmer the curry for 12-15 minutes.

 

10 minutes into cooking time, check the taste of the curry, season with salt, sugar and add chilli powder if necessary.

 

Cook until the gravy thickens and coats the pineapple curry, then remove from heat.

Serve warm with your favorite rice and curry recipe.

 

Made this recipe?

Please don’t forget to rate the recipe on the recipe card so other readers find it helpful and show me your recipe by tagging me #islandsmile178 on Instagram.

Yield: 4

spicy pineapple curry | Sri Lankan, sinhalease style.

Print

A SRI LANKAN SPICY PINEAPPLE CURRY COOKED THE SINHALESE WAY.
IT’S A CURRY THAT CAN EASILY BE USED FOR A SAVORY SIDE DISH FOR ALL YOU LOVERS OF SPICY FOOD.
THE BEST SRI LANKAN PINEAPPLE CURRY I’VE COOKED SO FAR.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• Ingredients mentioned below use standard measuring cups and spoons.
• 1 whole Pineapple cut into 1-inch cubes
• A sprig of curry leaves(you can also substitute with basil and lime zest as suggested by one reader who tried the recipe).
• 1 large Onion sliced fine
• 2 tablespoons of garlic minced
• 2 cardamom pods slightly bruised
• 1-inch piece of cinnamon stick
• 1 teaspoon of mustard seed
• 1 and 1/2 teaspoon of chillie powder
• 1/2 teaspoon of turmeric powder
• 1 teaspoon of raw curry powder
• 1/2 teaspoon of roasted curry powder
• 1 teaspoon of sugar
• 2 tablespoons of oil
• 1/2 cup of thick coconut milk
• Salt to season

Instructions

Watch the short video guide above to help you make the Pineapple curry.

1. How to marinate the Pineapple for the curry.
2. Add the cubed Pineapple into a large bowl.
3. Add curry powder, roasted curry powder, red chilli powder turmeric and salt to the Pineapple. combine well, let it marinate for 5 minutes.

How to cook the spicy Pineapple curry.

1. Place a pan over medium-low heat and pour in the oil.
2. Once the oil is warm, reduce heat to low and add curry leaves, mustard seeds, cook until the mustard starts popping. less than 2 minutes.
3. Once the mustards start popping, add garlic, cardamom, cinnamon stick and sliced onions, continue frying the ingredients over low heat for a few minutes.
4. Cook for 3 minutes or until Onions is translucent.
5. Add the marinated pineapple to the pan and cook over low-medium heat for 10-12 minutes.
6. As the pineapple changes color and the natural juice of the Pineapple is reduced, add the sugar and coconut milk. Combine coconut milk with the Pineapple.
7. Reduce heat to low, cover and slow simmer the curry for 12-15 minutes.
8. 10 minutes into cooking time, check the taste of the curry, season with salt, sugar and add chilli powder if necessary.
9. Cook until the gravy thickens and coats the pineapple curry, then remove from heat.
10. Serve warm with your favorite rice and curry recipe.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Naturally Grown Curry Leaves Whole Air Dried 0.7 oz
• 
  Spicy World Green Cardamom Pods, 3.5 Ounce
• 
  Rodelle Cinnamon Sticks, 8 Ounce
• 
  Jiva USDA Organic Mustard Seeds Black 7 Ounce - Nearly 1/2 Pound
• 
  Organic Turmeric Powder - 1LB Jar - 100% Raw w/Curcumin From India - by Jiva Organics
• 
  SIGIRI HOUSE SPECIAL ROASTED SRI LANKAN CURRY POWDER (3)
• 
  Wijaya Products Sri Lankan Curry Powder 500g (1.1lbs)
• 
  Aroy-d Coconut Milk 100% Original Net 8.5 Oz.(pack of 12)

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 342Total Fat: 27gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 304mgCarbohydrates: 26gFiber: 4gSugar: 13gProtein: 4g

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