Check out this yummy recipe for Pineapple Curry from Wild Thyme with chef, Allison Davis!

Ingredients:
1 ripe pineapple cut into 1” chunks
OR
1 small bag frozen pineapple
1 tsp mustard seeds
1 tsp of red pepper, ground
1 tsp turmeric, ground
1 tsp curry, ground
1/2 medium yellow onion, chopped
1 serrano pepper, split lengthwise, top removed
3 cm piece of cinnamon
2 garlic cloves, sliced
3 green cardamoms, cracked
3 cloves
1/2 cup of coconut milk, canned or reconstituted
2 tbsp coconut oil
salt to taste
1/2 sprig curry leaves (optional)

Instructions:
Heat a medium size saucepan over medium heat.
Add oil, then mustard seeds. Cover until the seeds
pop. Reduce the heat to low and add turmeric, red
pepper and curry powder. Stir frequently and fry
for 15 seconds.
Add onion, serrano, garlic and curry leaves and fry
till fragrant and slightly softened. Stir in all
remaining ingredients except coconut milk.
Cook covered for 25 minutes over low heat.
Uncover, add the coconut milk and cook for
another 10 minutes. Allow to cool slightly before
serving over rice – the pineapple chunks get quite
hot.