Pineapple Curry

Pineapple curry is a Sri Lankan favorite, proof that fruit belongs on the savory table. Ripe pineapple is simmered in coconut milk with mustard seeds, turmeric, and green chilies until tender and glazed. It pairs beautifully with rich meat curries and shows up on festive rice spreads, where its sunny color stands out among the browns and golds. The island grows pineapple in abundance, so the dish is both cheap and beloved, a study in contrasts where sweetness is cut by heat and a little salt.

Sunny, tangy, and gently spiced

The pineapple keeps some of its crunch while the coconut milk turns into a light, sweet-tart sauce, and the chilies keep it from becoming dessert. Mustard seeds add a subtle pop of heat, and curry leaves bring their familiar savory note. Serve it warm with rice, or cooled and spooned over a curry plate, it works either way. It is also excellent alongside grilled fish.

Craving more? Explore all Sri Lankan Kitchen recipes.

Curious how this curry compares to others? Our World of Curries guide explains 8 styles.

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