Pineapple Curry Recipe

Prepare produce

Core and cut the pineapple into 1-inch chunks. Slice the red bell pepper into 1/2-inch strips, thinly slice the yellow onion, and measure peas and spinach if using. Set aside.

In a large nonstick skillet or sauté pan, heat 1 tablespoon of oil over medium-high heat. Add the pineapple chunks and sear, stirring occasionally, until they develop light golden-brown caramelized edges, about 4–6 minutes. Remove pineapple to a bowl and set aside.

Add the remaining 1 tablespoon oil to the same pan. Add the sliced onion and sauté over medium heat until softened and translucent, about 4–5 minutes. Add the red bell pepper and cook 2–3 minutes until slightly tender but still crisp.

Reduce heat to medium. Push the vegetables to one side of the pan (or remove briefly if pan is crowded). Add the minced garlic, grated ginger, and chopped green chili to the hot pan and sauté for 30–45 seconds until fragrant, stirring constantly so they don’t burn.

Sprinkle in the curry powder, ground coriander, turmeric, and cumin. Stir the spices into the aromatics and vegetables and toast lightly for 30–60 seconds to bloom the flavors. If the pan looks dry, add a splash (about 1–2 teaspoons) of the broth to prevent sticking.

Stir in the tomato paste and cook 1 minute to remove rawness. Pour in the coconut milk and the remaining vegetable broth, scraping up any brown bits from the bottom of the pan. Bring to a gentle simmer.

Add the seared pineapple back to the pan. Stir in the soy sauce and brown sugar. Simmer gently for 6–8 minutes so the pineapple and vegetables absorb the sauce and the curry thickens slightly.

If using peas, stir them in during the last 2 minutes of simmering. If using spinach, stir it in at the very end and cook until just wilted, about 1 minute.

Taste the curry and season with salt and black pepper. Add fresh lime juice and stir to combine. Adjust seasoning—more soy for saltiness, more sugar for sweetness, or more lime for brightness—until balanced.

Remove from heat and sprinkle chopped cilantro and toasted coconut flakes (if using) over the curry.

Spoon the pineapple curry over steamed jasmine rice. Serve with lime wedges on the side for extra acidity. Leftovers keep in an airtight container in the refrigerator for up to 3 days; reheat gently on the stove or in the microwave.