Pineapple curry is a delightful dish that combines the sweetness of pineapple with the rich flavours of curry spices and creamy coconut milk.

This Sri Lankan spicy pineapple curry is cooked the Sinhalese way.

It’s a pineapple curry recipe that can easily cooked in 30 minutes with fresh cubed pineapple or canned pineapple.

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

And I have to be honest, it’s one of those spicy vegetarian curries 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 instructions by reading this post.

how to choose and pick a ripe Pineapple.

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

• Do not choose Pineapple which is overly yellow in colour but has 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 brownish, soft skin around the stem. 

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What to serve with spicy pineapple curry.

• Serve with any type of rice dish.
  
  • how to cook rice on the stove.
  • Sri Lankan Yellow Rice(turmeric rice)
  • egg biryani (one-pot rice dish/stove-top)
  • chicken biryani(hyderabadi).
  • teriyaki chicken fried rice
  • Easy lemon rice recipe.
  • Indian fragrant ghee rice(nei choru).

• Sri Lankan vegetarian recipes to pair with the pineapple curry.
  
  • Sri Lankan cashew curry(kaju maluwa curry).
  • Pumpkin curry(Sri Lankan wattakka curry).
  • Sri Lankan spicy potato, green bean stir-fry.
  • Sri Lankan Potato curry(ala kiri hodi). or a sweet potato curry(sri Lankan, bathala curry).
  • carrot salad with parsley and onion.
  • gotu kola(pennywort salad)sambol. or Sri Lankan spinach and coconut mallung(stir-fry).
  • How to cook a Sri Lankan-vegetarian soya meat curry.

• Chicken, meat, seafood curries to serve with pineapple curry.
  
  • Slow-cooked beef curry(like my grandmother makes).
  • kalupol-Sri Lankan chicken curry(spicy black chicken curry).
  • Sri Lankan chicken curry.
  • beef fry(Sri Lankan).
  • beef korma curry(slow-cooked Indian beef curry).
  • Sri Lankan red chilli fish curry(Thalapath malu mirisata).
  • deviled fish(Sri Lankan, spicy chili fish stir-fry)
  • Calamari curry(cuttlefish curry).
  • Srilankan prawn curry cooked in Coconut milk.

FAQ: spicy pineapple curry.

• Can I use canned pineapple to make the 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 do I cut pineapple cubes for the 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.

More Pineapple recipes

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

RECIPE DIFFICULTY-EASY

cooking the spicy pineapple curry.

The ingredients mentioned below use standard measuring cups and spoons.

Ingredients to cook spicy pineapple curry recipe.

1 whole medium-sized pineapple cut into 1-inch cubes.

1 teaspoon of curry powder

1/2 teaspoon of turmeric powder

1 and 1/2 teaspoons of chilli powder

1/2 teaspoon of roasted curry powder(substitute with Jaffna curry powder, if you are unable to find roasted curry powder skip this ingredient)

3 tablespoons of oil

1 teaspoon of mustard seed

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

2 tablespoons of garlic minced

2 cardamom pods slightly bruised

1 green chillie split(optional for a spicier dish)

1-inch piece of cinnamon stick

1 large onion sliced fine

1 teaspoon of sugar

1/4 cup of water

1/2 cup of thick coconut milk

Salt to season

Method

marinating the Pineapple for the curry.

Add the cubed Pineapple into a large bowl.

Add curry powder(1 tsp), roasted curry powder(1/2 a tsp), red chilli powder(1 and 1/2 a tsp), turmeric powder(1/2 tsp) and salt(1/2 tsp)to the Pineapple.

Combine well, and 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( 3 tbsps).

Once the oil is warm, reduce heat to low and add curry leaves(a sprig), and mustard seeds(1 tsp).

Cook until the mustard starts popping. less than 2 minutes.

Once the mustards start popping, add garlic(2 tbsp garlic minced,4 cloves), cardamom(2), cinnamon stick(1″) and sliced onions(1 large onion sliced), green chillies(1).

Continue frying the ingredients over low heat for a few minutes.

Cook for 3 minutes or until onion slices are translucent.

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

As the pineapple changes colour and the natural juice of the Pineapple is reduced.

Add the sugar(1 tsp, optional if you want the curry to have a sweet element).

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

If you find that there is no moisture to cook the pineapples and they are still hard then add 1/4 cup of water.

10 minutes into cooking time, check the taste of the curry.

Season with salt, and sugar. add chilli powder if necessary.

Pour in the coconut milk(1/2 a cup).

If you want to have a little gravy then remove the curry once the coconut milk gravy changes.

If you want a pineapple curry that is dry, then cook until the gravy thickens and coats the pineapple curry, then remove from heat.

Serve warm with your favourite rice and curry recipe.

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