Slow-cooked pork and pineapple curry recipe

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This slow-cooked pork and pineapple curry is under 350 calories per portion and takes just 15 minutes to prepare

Slow-cooked pork and pineapple curry
(Image credit: Getty Images)
  • healthy
Serves4–6
SkillEasy
Preparation Time15 mins
Cooking Time6 hours
Total Time6 hours 15 mins In a slow cooker
Cost RangeCheap
Nutrition Per PortionRDA
Calories322 Kcal16%
Fat10.5 g15%
Saturated Fat3 g15%

Our slow-cooked pork and pineapple curry has three easy steps and can be cooked in a slow cooker or the oven. 

If you love our pork curry recipe but fancy something a little different, this slow-cooked recipe is a great place to start. The combination of pork and pineapple works brilliantly as the succulent meat compliments the sweet, sharp fruit. 

Ingredients

  • 1kg lean pork, cubed (we used pork steaks)
  • 3 tbsp plain flour
  • 1 tsp salt
  • 2 tbsp sunflower oil
  • 1 large onion, peeled and chopped
  • 1 tbsp curry powder
  • 1 tbsp paprika
  • 300ml hot chicken stock
  • 1 red chilli, deseeded and sliced
  • 1 tbsp mango chutney
  • 1 tsp Worcestershire sauce
  • 432g can pineapple chunks in syrup or juice
  • 2 bay leaves
  • Pilau rice, plain yogurt, mango chutney and coriander leaves, to serve

WEIGHT CONVERTER

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Method 

  1. Toss the pork in the flour and salt. Heat the oil in a large pan and brown the meat all over – it’s best to do this in two batches. Spoon the meat onto a plate.
  2. Cook the onion in the pan until softened. Stir in the curry powder and paprika. Fry for 2 minutes, then return the pork to the pan and add the stock, chilli, mango chutney, Worcestershire sauce, pineapple chunks (including the juice from the can) and the bay leaves.
  3. Bring to the boil, then tip the mixture into a slow-cooker and cook on low for 6-8 hours, or until the meat is tender.

Top tips for making slow-cooked pork and pineapple curry

If you’re worried about the curry being too spicy, serve with some plain yogurt on the side to help cool it down. You can also omit the chilli if you’d prefer. 

How can I make this recipe in the oven?

Cook the curry in a casserole dish with a lid in the oven at 150C (130C fan, Gas 3) for 2 hours or until tender. The lid needs to be sealed tightly. You can cover the pot with foil and then press the lid on top if you want to be certain. 

Can I make this slow-cooked pork and pineapple curry ahead?

Yes this can be made a couple of days before and then reheated just before serving if you like. In fact, we think it tastes better when made ahead as the flavours intensify. 

What do you serve with a pork and pineapple curry?

We like to serve this with fluffy rice but you can serve it with breads like naan or chapati if you like. Garlic flatbread would be another tasty option or some steamed veggies to keep it light. 

Profile picture of Jessica Ransom
Jessica Ransom

“I love pineapple in savoury recipes but it’s not to everyone's taste. If you’d prefer to make this curry without the pineapple, swap in some sliced peppers instead.”

Don’t have a slow-cooker? Read food editor Jessica Dady’s Crockpot 3.5L Sizzle & Stew manual slow cooker review and find out exactly why you should invest in one too.

3.5L CROCK-POT SLOW COOKER SIZZLE & STEW - View at Crockpot

3.5L CROCK-POT SLOW COOKER SIZZLE & STEW - View at Crockpot

Jessica described this slow cooker as compact, lightweight and said it’s easy to use and clean - what’s not to love! It has two heat settings and the capacity is plenty big enough when cooking for four to six people. 

Serve with naan bread and onion bhajis or if you fancy something different, try this Caribbean chicken curry or Wagamama's katsu curry recipe.

Jessica Dady
Food Editor

Jessica Dady is Food Editor at GoodtoKnow and has over 12 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies

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