Ingredients

  • ½ coconut, grated, or 1 cup unsweetened shredded coconut
  • 1 teaspoon ground turmeric
  • 1 small onion, diced
  • 1 clove garlic, minced
  • 1 teaspoon cumin seeds
  • 2 teaspoons coconut oil
  • 1 teaspoon mustard seeds
  • 3 fresh curry leaves, available online or in specialty shops
  • 1 pineapple, about 1 pound, cut into one-inch chunks
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      166 calories; 9 grams fat; 7 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 21 grams carbohydrates; 4 grams dietary fiber; 14 grams sugars; 1 gram protein; 297 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 to 6 servings

Preparation

  1. Pulse the coconut, turmeric, onion, garlic and cumin seeds in a food processor until finely chopped and combined. Set aside.
  2. Heat the coconut oil in a large sauté pan over medium heat. Add the mustard seeds and the curry leaves, and let them cook until the mustard seeds pop, about 3 to 4 minutes.
  3. Add the coconut mixture and 2/3 cup water and cook for about 3 minutes. Then add the pineapple, sugar, salt and another 1/3 cup water, if needed. Continue cooking until the water has almost been absorbed and the pineapple is soft, about 10 minutes. Adjust the seasonings to taste and serve with rice.

20 minutes

Dining and Cooking