How to make Pineapple Curry -

Pineapple cooked in tamarind and coconut milk – Malaysian style.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Pineapple (पाइनेपल/अनानास), Thick Coconut Milk (गाढ़ा कोकोनट मिल्क/ नारियल का दूध)

Cuisine : Indian

Course : Main Course Vegetarian

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Pineapple Curry

Pineapple Curry Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Pineapple Curry Recipe

  • Pineapple peeled 1 medium

  • Thick Coconut Milk 3 tablespoons

  • Cinnamon 2 1/2 inch pieces

  • Clove 5

  • Star anise 1/2

  • Shallot 10-12

  • Roasted peanuts 1/4 cup

  • Garlic,sliced 2 tablespoons

  • Scraped coconut 1/2 cup

  • Turmeric powder 1/4 tablespoon

  • Cucumber,peeled and cubed 1 large

  • Salt to taste

  • Tamarind pulp 2 tablespoons

  • Thick coconut milk 1 cup


Step 1

Heat oil in a deep non stick pan, add cinnamon, cloves, star anise and shallots and sauté.

Step 2

Crush peanuts.

Step 3

Add garlic to the pan and sauté till browned.

Step 4

Cut pineapple into medium cubes and add to the pan

Step 5

Grind together fresh red chillies and coconut with a little water to a paste.

Step 6

Add turmeric powder, ground coconut, cucumber and a little water to the pan and mix. Add peanuts and salt and mix well. Add tamarind pulp and thick coconut milk and mix. Cover and cook, on medium heat, for 15 minutes or till both pineapple and cucumber soften and the gravy thickens.

Step 7

Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.