Crock Pot Pork and Pineapple Curry
Dive into the rich, tropical flavors of this Crock Pot Pork and Pineapple Curry, a slow-cooked masterpiece that combines tender pork shoulder with the sweetness of pineapple, the warmth of red curry paste, and the creaminess of coconut milk. This easy-to-make curry is packed with vibrant ingredients like fresh ginger, garlic, and red bell peppers, delivering an irresistible combination of savory and sweet. A squeeze of lime juice and a hint of fish sauce elevate the dish with a perfect balance of tangy and umami notes, while baby spinach adds a touch of freshness just before serving. Ideal for a make-ahead dinner, this six-hour slow-cooked curry is best served over fluffy rice and garnished with fresh cilantro for a comforting, flavor-packed meal the whole family will love. Perfect for busy weeknights or weekend meal prep, this recipe is your ticket to hassle-free, exotic dining.
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Recipe Information
Ingredients
- 2 pounds pork shoulder, cubed
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons red curry paste
- 1 can (13.5-14 oz) coconut milk
- 1 can (20 oz) pineapple chunks (including juice)
- 1 cup chicken broth
- 2 tablespoons brown sugar
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 3 medium carrots, sliced
- 1 large red bell pepper, sliced
- 3 cups baby spinach
- 1 tablespoon lime juice
- 0.25 cup cilantro, chopped (optional for garnish)
- 0.5 teaspoon chili flakes (optional, for heat)
- 4 cups cooked rice (for serving)
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Sear the cubed pork on all sides until browned, about 3-4 minutes per side. Transfer the pork to the crock pot.
In the same skillet, sauté the diced onion, minced garlic, and grated ginger until fragrant, about 2-3 minutes. Add the red curry paste and stir for 1 minute to release its fragrance.
Pour the coconut milk into the skillet and stir to combine, then transfer the mixture to the crock pot.
Add the pineapple chunks (including juice), chicken broth, brown sugar, soy sauce, and fish sauce to the crock pot. Stir to combine.
Add the sliced carrots and red bell pepper to the crock pot.
Cover and cook on low for 6 hours or until the pork is tender and the flavors have melded together.
About 15 minutes before serving, add the baby spinach and lime juice to the crock pot. Stir gently until the spinach wilts.
Taste and adjust seasoning if necessary. Add chili flakes for extra heat if desired.
Serve the curry over cooked rice and garnish with fresh cilantro, if using.
Nutrition Facts
Calories |
738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 11.3 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 920 mg | 40% | |
| Total Carbohydrate | 71.4 g | 26% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 24.4 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 103 mg | 8% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1024 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
