Pineapple Shak

This recipe came from cutting a pineapple that wasn’t quite ripe.  So instead of eating it like a fruit, I decided to make a spicy vegetable out of it.  I wasn’t sure how it would turn out, but I figured I like pineapple and jalapeno on pizza, so it was worth a shot.  Luckily, it tasted good!  The only thing is, I don’t know how this will work with ripe, sweet pineapple.  The pineapple we cut was greenish-yellow (no orange on it).  I ate this with naan (an Indian bread), but it would also taste good with rice.


1 tbsp oil
1 tsp cumin seeds
5 curry leaves
1 clove (or pinch of clove powder)
1 inch cinnamon stick (or pinch of cinnamon powder)
1 cup onions, chopped fine
2-3 jalapeno, chopped fine
3 cloves garlic, minced
1/2 cup cashews
2 cups tomatoes, chopped
1 tsp salt
1/8 tsp turmeric powder
1 tbsp ginger, grated
1/2 cup shredded unsweetened coconut (I use the frozen one)
3 cups pineapple, chopped
Optional: finely chopped cilantro leaves and coconut to top


1.  Heat the oil on med-high.  When hot, add the cumin seeds and fry for 1 min.  Add the curry leaves and fry for an additional min.

2.  Add the onions, jalapeno, garlic, and cashews.  Cook for 5 mins, until the onions become slightly transparent.

3.  Add the tomatoes, salt, turmeric, ginger, coconut, and pineapple.  Cook on med-high for 20 mins, until most of the water boils off.  Stir occasionally so that it doesn’t stick.

4.  Remove from heat and top with cilantro and coconut.


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