Pineapple Curry

Despite a willingness to crank the oven to 500º to bake bread all year long, I am far less likely to cook meals during the summer.  Last summer there was a two week period where I ate not much besides cereal, salad, and sandwiches (this also caused a lack of blog posts).

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I had been looking for a vegetarian meal to have for the week and this curry recipe looked tasty enough to convince me to heat up our wok and give it a try.  Because everything cooks so quickly in the wok it’s important to have all of your veggies chopped and spices measured before beginning.

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Spices, assemble!

photo (6)I also couldn’t find our nicer camera and had to rely on my phone to take pictures for this post.  One day I’ll live somewhere that has a kitchen with lots of natural light.  For now, though, the flash is my friend.
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This curry tasted great and had a nice heat (spice-wise) to it.  I actually ended up eating it cold a few times when it was hotter out and was quite satisfied.

Pineapple Curry


  • 1 pineapple cut into chunks (or 20 oz canned pineapple in juice)
  • 1 onion, chopped
  • 2 jalapeños, diced
  • 1 green pepper, chopped
  • 1 cinnamon stick
  • 1/4 tsp turmeric
  • 1/2 tsp red pepper flakes
  • 1 tsp red chili powder
  • 1 tsp grated ginger
  • 1 tsp mustard seeds
  • 2 cloves garlic, minced
  • 1.5 tsp sugar
  • 1 t salt
  • 1/2 tsp rice wine vinegar
  • 2/3 cup coconut milk


Chop the pineapple, onion, jalapeños, pepper, and set aside.  Grate ginger, mince garlic, and measure out spices.

Heat 1 tablespoon of oil in a wok (or large pan) and bring to medium-high heat.  Once hot add in mustard seeds, cinnamon stick, jalapeños, and onion.  Cook for 2-3 minutes and then add in ginger, garlic, and pepper flakes.

Cook another 2 minutes, then add in all remaining ingredients.  Cook for another 10 minutes and taste for additional seasoning.  Serve over rice.

Recipe adapted from Curry and Comfort

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