Fijian Pork Pineapple Curry
Transport your taste buds to the tropical paradise of Fiji with this Fijian Pork Pineapple Curry, a vibrant fusion of savory, spicy, and sweet flavors. Tender cubes of pork slow-cooked in a rich, fragrant coconut milk curry are elevated by juicy bursts of pineapple, creating a perfect balance of warmth and freshness. Infused with an aromatic blend of turmeric, cumin, coriander, and mild curry powder, this dish is a celebration of island-inspired spices. The addition of fresh ginger, garlic, and tomatoes deepens the flavor profile, while a garnish of bright cilantro adds the perfect finishing touch. Ready in just an hour, this one-pot delight pairs beautifully with steamed rice or pillowy naan, making it a comforting and crowd-pleasing meal for any occasion. Perfect for lovers of tropical cuisine, this recipe is both exotic and accessible, capturing the heart of Fijian cooking traditions.
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Recipe Information
Ingredients
- 500 grams pork shoulder (cut into 1-inch cubes)
- 200 grams pineapple chunks (fresh or canned, drained)
- 1 medium onion (finely chopped)
- 4 cloves garlic cloves (minced)
- 1 tablespoon ginger (grated)
- 400 milliliters coconut milk
- 2 medium tomatoes (diced)
- 2 tablespoons vegetable oil
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon mild curry powder
- 1 teaspoon sugar
- 2 tablespoons fresh cilantro (chopped, for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 100 milliliters water
Instructions
Heat the vegetable oil in a large skillet or pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.
Add the ground turmeric, cumin, coriander, and curry powder. Stir well to coat the onions, garlic, and ginger in the spices.
Increase the heat to medium-high and add the pork cubes. Brown the pork for 5-7 minutes, ensuring all sides are lightly seared.
Stir in the diced tomatoes and cook for another 3-4 minutes until they begin to break down and release their juices.
Pour in the coconut milk and water, then add the sugar, salt, and black pepper. Bring the mixture to a gentle simmer.
Reduce the heat to low, cover the pot, and let the curry cook for 25-30 minutes, stirring occasionally, until the pork is tender and cooked through.
In the last 5 minutes of cooking, stir in the pineapple chunks and let them heat through. Taste and adjust seasoning if necessary.
Garnish the curry with freshly chopped cilantro before serving.
Serve hot with steamed rice or naan bread on the side.
Nutrition Facts
Calories |
1896 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.9 g | 167% | |
| Saturated Fat | 39.3 g | 196% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 3002 mg | 131% | |
| Total Carbohydrate | 99.8 g | 36% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 63.3 g | ||
| Protein | 97.5 g | 195% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 270 mg | 21% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2999 mg | 64% | |
*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.
