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.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Heat the vegetable oil in a large skillet or pot over medium heat.

Step 2

Add the chopped onion and sauté for 3-4 minutes until softened and translucent.

Step 3

Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.

Step 4

Add the ground turmeric, cumin, coriander, and curry powder. Stir well to coat the onions, garlic, and ginger in the spices.

Step 5

Increase the heat to medium-high and add the pork cubes. Brown the pork for 5-7 minutes, ensuring all sides are lightly seared.

Step 6

Stir in the diced tomatoes and cook for another 3-4 minutes until they begin to break down and release their juices.

Step 7

Pour in the coconut milk and water, then add the sugar, salt, and black pepper. Bring the mixture to a gentle simmer.

Step 8

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.

Step 9

In the last 5 minutes of cooking, stir in the pineapple chunks and let them heat through. Taste and adjust seasoning if necessary.

Step 10

Garnish the curry with freshly chopped cilantro before serving.

Step 11

Serve hot with steamed rice or naan bread on the side.

Nutrition Facts

Serving size	1632.1 grams (1632.1g)

Amount per serving	% Daily Value*
Calories	1896

Total Fat 129.90g	167%
Saturated Fat 39.30g	197%
Polyunsaturated Fat 16.80g
Cholesterol 350mg	117%
Sodium 3002mg	131%
Total Carbohydrate 99.80g	36%
Dietary Fiber 12.70g	45%
Total Sugars 63.30g
Protein 97.50g	195%

Vitamin D 0IU	0%
Calcium 271mg	21%
Iron 10mg	58%
Potassium 2999mg	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.

Source of Calories

Fat: 59.7%

Protein: 19.9%

Carbs: 20.4%