Pineapple and Pork Curry Recipe- this is the best curry recipe you will ever taste! Made from authentic spices and homemade curry sauce, it freezes well and will become your new favorite dinner.

Pineapple Pork Curry

Course: Main Course, Main Dish
Cuisine: Indian
Keyword: curry from scratch, homemade curry recipe, pork curry
Prep Time: 45 minutes
Cook Time: 3 hours
Total Time: 3 hours 45 minutes
Servings: 12
Calories: 344 kcal

Pineapple Pork Curry is a homemade curry recipe using fresh herbs and spices, tender pork, sweet pineapple tomatoes and citrus for an amazing curry from scratch that everyone will love. 



*Curry Powder:

  • 1 tablespoon fennel seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon fennugreek seeds
  • 10 whole cloves
  • 2 whole star anise
  • 6 green cardamom pods
  • 6 dried lime leaves
  • 1 tablespoon crushed red pepper flakes
  • 1.2 teaspoon freshly grated nutmeg
  • 2 teaspoons turmeric

For the Pork:

  • 2-4 tablespoons extra virgin olive oil
  • 4 pounds boneless pork butt excess fat removed, cut into 1 inch cubes
  • 2 tablespoons kosher salt
  • 1 teaspoon ground black pepper

For the sauce:

  • 10 plum tomatoes
  • 1/3 cup extra virgin olive oil
  • 5-6 shallots thinly sliced, about 2 cups
  • 6 garlic cloves thinly sliced
  • 1 ceylon cinnamon stick
  • 1/3 cup fresh ginger grated or minced
  • 1 tablespoon kosher salt
  • 1 leaves bunch cilantro removed from stems (set aside for serving)
  • 1 5- inch strip orange peel
  • 1 5- strip lemon peel
  • 1/2 cup fresh orange juice
  • Juice of 1 lemon
  • Juice of 1 lime
  • 2 1/2 cups pineapple juice
  • 1 1/2 cups fresh pineapple chopped into 1-inch bits

For serving:


For Curry Powder:

  1. Heat a small skillet over medium heat, add whole fennel, cumin, fennugreek, cloves and star anise, toasting lightly, approximately 5 minutes, or until fragrant.
  2. Combine toasted ingredients with the remaining spices in a spice grinder, clean coffee grinder or small high powered food processor and pulse until mixture is a fine powder. Allow dust to settle with lid on, then place into a bowl and set aside.

For Pork:

  1. Toss 1-inch pork cubes with kosher salt and pepper, equally coating.
  2. In a large skillet, heat 2 tablespoons extra virgin olive oil. Cook pork in batches to be careful not to overcrowd and nicely brown. It might take you 3-4 rounds to do it all. Add additional olive oil as needed. Set pork on a paper towel lined baking sheet to drain. Set aside.

For Sauce:

  1. Fill a medium sauce pan with water and bring to a bowl. Set a medium mixing bowl filled with ice water to the side. Working in batches, plunge tomatoes into boiling water for 30-40 seconds or until you see the skin starting to pucker. Remove, using a knife, score a small "X" on the end and place in ice bath. Repeat with remaining tomatoes. Skin should easily peel off. Coarsely chop, set aside with any tomato juice run-off.
  2. In a large oven-safe Dutch oven or heavy bottom sauce pot, heat olive oil over medium-high heat. Add sliced shallots, sautéing until soft, approximately 5 minutes.
  3. Add garlic and ginger and continue to cook until all vegetables are lightly browned, an additional 5 minutes.
  4. Stir in tomatoes and Kosher salt, tossing to combine and heat. Wait until mixture has become dry before adding remaining ingredients, stirring to combine.
  5. Preheat the oven to 350 degrees.
  6. Add curry powder and browned pork. At this stage, you might need to divide into 2 pots to accommodate the volume.
  7. Cook for 1 1/2 hours at 350, stirring occasionally. At 90 minutes, reduce temperature to 250 degrees for an additional hour.
  8. Fish out citrus peel sand cilantro stems.
  9. Serve over Cilantro-Lime Coconut Rice, top with fresh cilantro leaves, Maldon sea salt, fresh lime juice and garnish with grilled pineapple slices.
  10. If you've tried this recipe, come back and let us know how it was! 

Recipe Notes

If you do not want to make your own curry, use 3-4 tablespoons red curry paste. Make sure to taste it along the way, as the intensity of flavors varies greatly.

Nutrition Facts
Pineapple Pork Curry
Amount Per Serving
Calories 344 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 4g25%
Cholesterol 90mg30%
Sodium 1850mg80%
Potassium 830mg24%
Carbohydrates 16g5%
Fiber 2g8%
Sugar 10g11%
Protein 29g58%
Vitamin A 475IU10%
Vitamin C 28.9mg35%
Calcium 60mg6%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.