This pineapple beef curry is a perfect slow cooker meal combining the richness of tender beef chunks with the sweetness and tang of fresh pineapple.
Cooking the curry slowly allows the flavors to meld beautifully while delivering melt-in-your-mouth beef and tropical freshness.
It's a comforting, uniquely flavored dish that's simple to prepare and serves well over rice or with naan bread.
Why You’ll Love This Recipe
- Slow cooking tenderizes the beef perfectly, making it juicy and flavorful without much hands-on time.
- Pineapple chunks add natural sweetness and acidity that balances the savory spices and beef.
- Using fresh ingredients and a simple spice blend keeps the curry vibrant, aromatic, and well-rounded.
Slow Cooker Pineapple Beef Curry
This slow cooker pineapple beef curry offers a tropical blend of tender beef chunks simmered with fresh pineapple and fragrant spices for a sweet and savory meal.
- Prep time
- 15 minutes
- Cook time
- 6 minutes
- Servings
- 6
- Yield
- 6 servings
Ingredients
- 2 lbs (900 g) beef chuck, cut into 1-inch cubes
- 1 tbsp vegetable oil
- 1 large onion, chopped (about 1 cup / 150 g)
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp curry powder
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1 can (14 oz / 400 ml) coconut milk
- 1 cup (240 ml) beef broth
- 1 1/2 cups (about 225 g) fresh pineapple chunks
- 1 tbsp tomato paste
- 1 tbsp brown sugar
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
- Cooked jasmine rice, for serving
Instructions
- Prepare the beef and aromatics Heat the vegetable oil in a skillet over medium-high heat. Add the beef cubes and brown them on all sides, about 4-5 minutes. Transfer the browned beef to the slow cooker.
- Sauté onions and spices In the same skillet, add the chopped onion, garlic, and ginger. Sauté for 3-4 minutes until softened. Stir in curry powder, turmeric, and cinnamon and cook for another minute until fragrant.
- Combine ingredients in slow cooker Transfer the onion and spice mixture to the slow cooker. Add the coconut milk, beef broth, tomato paste, brown sugar, and a pinch of salt and pepper. Stir gently to mix.
- Add pineapple and cook Add the fresh pineapple chunks to the slow cooker. Cover and cook on low for 6 hours or on high for 3-4 hours until the beef is tender and the flavors have melded.
- Final seasoning and serving Taste and adjust seasoning with additional salt or pepper if needed. Serve the pineapple beef curry hot over cooked jasmine rice and garnish with fresh cilantro.
Helpful Tips
- Use fresh pineapple for the best balance of sweetness and acidity; canned pineapple can be used but may alter the flavor profile.
- Browning the beef before slow cooking enhances the depth of flavor and improves texture.
- Store leftover curry in airtight containers and cool to room temperature before refrigerating promptly within 2 hours to ensure food safety.
Storage and Make-Ahead
Store leftovers in airtight containers in the refrigerator for up to 4 days.
Reheat leftovers to an internal temperature of 165°F (74°C) before serving.
Do not freeze the curry with the pineapple as it may alter texture and flavor upon thawing.
Frequently Asked Questions
Can I use canned pineapple instead of fresh?
Yes, canned pineapple chunks can be used, but opt for those packed in juice without added sugar for a better flavor balance.
What cut of beef is best for this curry?
Beef chuck is ideal because it becomes tender and flavorful with slow cooking. Avoid lean cuts that may become tough.
Can I cook this curry on high in the slow cooker?
Yes, cooking on high for 3-4 hours works if you're short on time, but low and slow cooking yields the best tenderness and flavor.
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