Pineapple Shrimp Curry


Pineapple Prawn Curry by

Pineapple shrimp curry is sweet, savory and delicious! It’s the perfect summer meal: quick to make, light and refreshing!

Sweet pineapple perfectly balances the spices in this Indian-inspired shrimp curry. You can serve it with steamy basmati rice, matta rice, cauli-rice, or eat it by itself.

Pineapple Prawn Curry by

This pineapple shrimp curry calls for fresh curry leaves, an ingredient typically used in South Indian cuisine. While this is more of a fusion recipe, it is inspired by the cuisine in Kerala. For those who don’t know, Kerala is a south Indian coastal state where the seafood is abundant as are tropical fruits. I love the way curry leaves pair with pineapple in this recipe; they add a unique aroma and flavor and there really is no substitute.

Pineapple Prawn Curry by

Make sure to garnish this shrimp curry with some fresh diced pineapple – it’ll make the dish look and taste extra special. Serve with basmati rice and a side of green veggies and you’ve got a perfect summer meal!

Pineapple Shrimp Curry

Pineapple Prawn Curry by

Pineapple Shrimp Curry

This tropical shrimp curry is both sweet and savory. The fresh pineapple helps balance the spices in this dish.
5 from 2 reviews
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  • 1 pineapple peeled and chopped
  • 1 tablespoon coconut oil
  • 1 teaspoon mustard seeds
  • 15 curry leaves
  • 3 garlic cloves minced
  • ½ teaspoon turmeric
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • teaspoon cayenne
  • 1 pound shrimp peeled and deveined
  • Cilantro optional for garnish


  • Puree the pineapple chunks in a blender and set aside.
  • Melt coconut oil in a sauté pan over medium heat.
  • Add mustard seeds and once the seeds begin to splutter, add the curry leaves and garlic. Stir-fry for 30 seconds, then add the spices and pineapple puree to the pan. Cook for two minutes, then add the shrimp.
  • Cover the pan and cook until shrimp are cooked through, about 5-6 minutes.
  • Garnish with cilantro.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. AB says

    Loved this! Used one can of blended crushed pineapple (in pineapple juice) and it was very quick and easy. Not spicy at Allison good for children and guests but had to add some chilies for my husband

    • My Heart Beets says

      Hi Radhika, that’s a great question – I’m actually not sure and will measure the next time I make this but according to google it looks like 4.5 cups of pineapple cubes. Hope that helps! Let me know what you think of it 🙂

  2. Maneesha says

    5 stars
    What a dinner winner recipe!! We loved it!! I have never used pineapple in a curry, and I loved this!! So tropical and fun! Yum!

  3. Maneesha says

    I’m so excited to try this! Do you think this recipe would also work with fish? (tilapia, salmon)

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