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spicy pineapple curry | Sri Lankan, sinhalease style.

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.

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.

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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.

More Pineapple recipes

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.

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

Ingredients

Ingredients mentioned below use standard measuring cups and spoons.

Ingredients

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 teaspoon of chillie powder

1/2 teaspoon of roasted curry powder(seubstitute 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

How to marinate 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, 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 tbsp).

Once the oil is warm, reduce heat to low and add curry leaves(a sprig), mustard seeds(1 tsp), cook until the mustard starts popping. less than 2 minutes.

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

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(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, sugar and add chilli powder if necessary.

And pour in the coconut milk(12/ 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 favorite rice and curry recipe.

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spicy pineapple curry served in a bowl

spicy pineapple curry | Sri Lankan, sinhalease style.

Yield: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 5 minutes
Total Time: 35 minutes
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.

Ingredients

  • 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 teaspoon of chillie powder
  • 1/2 teaspoon of roasted curry powder(seubstitute 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

Instructions

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, 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 tbsp).

Once the oil is warm, reduce heat to low and add curry leaves(a sprig), mustard seeds(1 tsp), cook until the mustard starts popping. less than 2 minutes.

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

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(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, sugar and add chilli powder if necessary.

And pour in the coconut milk(12/ 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 favorite rice and curry recipe.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

spicy pineapple curry | Sri Lankan, sinhalease style.

spicy pineapple curry | Sri Lankan, sinhalease style.

Yield: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

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.

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.
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

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Each recipe on this blog has been written with great care and love to the best of my ability with you in mind.
It’s free and on the blog, for you to try anytime.

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Lyn

Saturday 26th of June 2021

Hi Jehan, I have been following you for two years plus or so. I absolutely appreciate your recipes as it is all quite straightforward (not too many ingredients) yet bursting with flavours. In addition, both me and my partner had recently discovered that his ancestors came from Sri Lanka so imagine my delight.

Anyway, was wondering if you have any tips if for having more gravy (this recipe and others). I am quite a newbie in cooking because I don't cook often as I like to.

Thank you so much for sharing.

P/S: I love bilimbi. Maybe you have some yummy recipes to go with it? :) hehe

xo,Lyn

jehan

Saturday 26th of June 2021

Hi Lyn, Thank you for keeping me company virtually on my cooking journey for 2 years. I'm sure you would have seen some changes on the blog through the years. can you believe it's been almost 6 years. what a journey it's been! I hope you and your partner get to visit his ancestral country soon. I'm so happy for you and for finding a connection to my motherland. Yes gravy, there's a couple of ways to make gravy. 1/adding a little water will give you a thin gravy(used as a healthier option) 2/add 2-3 tablespoons of coconut milk with 1/2 or 1 cup of water to make thin milk gravy. the more you cook it the more it will become thick. 3/simply adding 1/2 a cup of thick milk 15 minutes before removing the curry from the stove, this will give you a creamier gravy. And you are most welcome to reach out if you have any questions. There are recipes using dried billing. So difficult to find this fruit now, especially with the travel restrictions but will keep you in mind and try to find the fruit. travel restrictions etc.. Hope this info helps, regards, J

Jomy Thomas

Thursday 13th of May 2021

Hi, wanted to try out this recipe and wanted to know what is the curry powder refered to in the recipe. Also please suggest some other sri Lankan recipes that I could try out

jehan

Saturday 15th of May 2021

Hi Jomy, I apologize for the late reply. Any regular curry powder would do but not garam masala. the blog is full of Sri Lankan recipes so you can try any of them, just use the search bar if you have a recipe you want to find or just scroll through the recipes. Hope this helps regards J

Dilani

Tuesday 28th of July 2020

I just made this recipe, and it is BEYOND delicious! Living away from home, I always try to find good Sri Lankan/Sinhalese recipes to try. Thank you so much for taking the time to post this :).

jehan

Wednesday 29th of July 2020

Hi Dilani, Thank you for your kind words. glad you liked it. it's one of my favorite dishes to make for any type of family function and is a hit. please do try other recipes on the blog and your helpful feedback to make this recipe site helpful for other readers as well. Stay safe, Regards, J

Lisa

Friday 24th of April 2020

This was a really great dish. Unfortunately I didn't have any curry leaves so just substituted with basil and lime zest and worked a treat. The method says to add cloves on step 3 but I assume this is just a typo given there are no cloves in the ingredients. Definitely didn't seem to need it anyway.

Thanks for a great recipe. Super tasty and easy to make.

jehan

Friday 24th of April 2020

Hi Lisa, Thank you for substitute ingredients for curry leaves, I'm going to add it as a suggestion as it is not always easy to find curry leaves. yes I believe cloves is an error on my part, will amend recipe. And thank you for your feedback, much appreciated. regards J

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