Pineapple Curry Soup Recipes

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SRI LANKAN PINEAPPLE CURRY



Sri Lankan Pineapple Curry image

Delightful dish to serve with a hot curry. Easy to cook as tinned pineapple is used in this dish. You could serve this as a desert, it is not very spicy. I prefer it with a good chicken curry. Coconut milk defines this dish firmly as Sri Lankan.

Provided by Brian Holley

Categories     Curries

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

19 ounces pineapple chunks, drained (keep the juice)
1 small onion, sliced
2 hot green peppers, seeded and sliced
1 1/2 teaspoons mild curry powder
1/4 teaspoon turmeric
1 teaspoon fish sauce
1/2 teaspoon ground black mustard seeds
6 curry leaves
2 garlic cloves, crushed
1/2 inch cube fresh gingerroot, grated
1/4 cup coconut milk
3 tablespoons cooking oil
1 tablespoon sugar
salt

Steps:

  • Heat the oil in a pan and fry the onions and green peppers till just soft.
  • Now add all of the ingredients EXCEPT for the coconut milk and sugar. Stir well to blend and coat the pineapple with the spices. Cook for 3 minutes.
  • Add half of the pineapple juice to the pan and cook for 2 minutes.
  • Add the sugar and coconut milk, simmer 2 minutes.
  • Take off of the heat.
  • Serve hot or cold as a side dish for your curry.

THAI PINEAPPLE CHICKEN CURRY



Thai Pineapple Chicken Curry image

This is a quick, easy, and authentic Thai curry dish that's sweet and very spicy. I became addicted to the dish at a local restaurant and then worked to duplicate it at home. I think I've got the taste and presentation pegged. I'm guesstimating on the amounts since I don't measure much when I cook. Feel free to adjust to taste.

Provided by NELLYDESIGN

Categories     World Cuisine Recipes     Asian     Thai

Time 50m

Yield 6

Number Of Ingredients 12

2 cups uncooked jasmine rice
1 quart water
¼ cup red curry paste
2 (13.5 ounce) cans coconut milk
2 skinless, boneless chicken breast halves - cut into thin strips
3 tablespoons fish sauce
¼ cup white sugar
1 ½ cups sliced bamboo shoots, drained
½ red bell pepper, julienned
½ green bell pepper, julienned
½ small onion, chopped
1 cup pineapple chunks, drained

Steps:

  • Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer 25 minutes.
  • In a bowl, whisk together curry paste and 1 can coconut milk. Transfer to a wok, and mix in remaining coconut milk, chicken, fish sauce, sugar, and bamboo shoots. Bring to a boil, and cook 15 minutes, until chicken juices run clear.
  • Mix the red bell pepper, green bell pepper, and onion into the wok. Continue cooking 10 minutes, until chicken juices run clear and peppers are tender. Remove from heat, and stir in pineapple. Serve over the cooked rice.

Nutrition Facts : Calories 622.9 calories, Carbohydrate 77.5 g, Cholesterol 20.3 mg, Fat 34.5 g, Fiber 3.5 g, Protein 20.3 g, SaturatedFat 25 g, Sodium 781.1 mg, Sugar 16.4 g

CURRIED PINEAPPLE CHUTNEY



Curried Pineapple Chutney image

Tangy chutney made using pineapple & plums - perfect condiment for Indian meals.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 3h45m

Yield 24

Number Of Ingredients 15

1 medium pineapple (3 lb) or 1 1/2 lb purchased fresh pineapple chunks
3 medium purple or red plums (about 1 lb) or 1 can (16 oz) whole pitted plums, drained
1 medium onion, chopped (1/2 cup)
1 jalapeño chile, seeded and finely chopped
1 tablespoon finely chopped gingerroot
1 clove garlic, finely chopped
2/3 cup cider vinegar
1/2 cup water
1 1/3 cups packed light brown sugar
1 teaspoon ground cinnamon
1 teaspoon curry powder
1/2 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
2 teaspoons grated orange peel
1 cup dried cranberries or cherries

Steps:

  • Peel and core pineapple. Cut pineapple into 1-inch chunks to make 5 cups. (If using purchased pineapple chunks, cut large pieces into 1-inch chunks.) Cut plums in half and remove pits; cut each half into 3 pieces. (If using canned plums, cut each into 6 pieces.)
  • In 4- to 5-quart Dutch oven, heat onion, chile, gingerroot, garlic, vinegar and water to boiling over high heat. Reduce heat to medium and simmer 5 minutes.
  • Stir in brown sugar, cinnamon, curry powder, salt, red pepper and orange peel to combine. Add pineapple, plums and dried cranberries. Increase heat to high and heat to boiling. Reduce heat to medium-low and simmer 30 to 45 minutes, stirring occasionally, until fruit is soft and dried cranberries have hydrated. Remove from heat and pour into bowl. Cool at room temperature 30 minutes.
  • Cover and refrigerate at least 2 hours until chilled. Chutney can be refrigerated up to 10 days.

Nutrition Facts : Calories 90, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 55 mg, Sugar 19 g, TransFat 0 g

SPARKLING PINEAPPLE SOUP



Sparkling Pineapple Soup image

Grated fresh pineapple and sparkling wine are the main ingredients in this cold, refreshing soup. A garnish of toasted coconut continues the tropical theme. It's vacation as dessert.

Provided by Mark Bittman

Categories     soups and stews

Time 10m

Number Of Ingredients 4

2 cups sparkling wine
3 cups grated pineapple flesh
2 tablespoons lemon juice
Toasted coconut

Steps:

  • In a bowl, whisk together 2 cups sparkling wine
  • In another bowl,combine 3 cups grated pineapple flesh, 2 tablespoons lemon juice
  • Combine everything in one bowl, stir gently and serve immediately; do not refrigerate.
  • Garnish: Toasted coconut.

CHICKEN CURRY WITH PINEAPPLE



Chicken Curry with Pineapple image

Categories     Chicken     Rice     Tomato     Pineapple     Curry     Spring     Gourmet

Yield Serves 4 to 6

Number Of Ingredients 16

1/4 cup vegetable oil
a 3 1/2-pound chicken, cut into serving pieces
1 onion, chopped
1 large garlic clove, minced
1 1/2 teaspoons turmeric
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
3 carrots, chopped coarse
a 14- to 16-ounce can whole tomatoes including the juice
1 cup chicken broth
1 1/2 cups chopped fresh pineapple
cayenne to taste
2 tablespoons minced fresh parsley leaves
cooked rice as an accompaniment

Steps:

  • In a heavy kettle heat the oil over moderately high heat until it is hot but not smoking and in it brown the chicken, patted dry, in batches, transferring it as it is browned to a bowl. Pour off all but 2 tablespoons of the fat and in the remaining fat cook the onion over moderate heat, stirring, until it is golden. Add the garlic, the turmeric, the coriander, the cumin, the cinnamon, and the ginger and cook the mixture, stirring, for 1 minute. Add the carrots, the tomatoes with the juice, the broth, and the chicken including any juices that have accumulated in the bowl and simmer the mixture, covered, for 30 minutes, or until the chicken is no longer pink. Transfer the chicken to a plate, boil the sauce until it is thickened slightly, and stir in the pineapple, the cayenne, and salt to taste. Simmer the mixture for 1 minute, stir in the chicken and the parsley, and serve the curry over the rice.

PINEAPPLE CURRY CHICKEN



Pineapple Curry Chicken image

Curry has a moderate to strong flavor, so add it early in the cooking process for good balance with pineapple, coconut and ginger. -Robin Haas, Cranston, Rhode Island

Provided by Taste of Home

Categories     Dinner

Time 6h25m

Yield 6 servings.

Number Of Ingredients 19

2 cans (8 ounces each) unsweetened pineapple chunks, undrained
6 bone-in chicken breast halves, skin removed (12 ounces each)
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 large onion, cut into 1-inch pieces
1 cup julienned carrots
1 medium sweet red pepper, cut into strips
1/2 cup light coconut milk
2 tablespoons cornstarch
2 tablespoons sugar
3 teaspoons curry powder
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
1 teaspoon salt
1 teaspoon pepper
1 teaspoon lime juice
1/2 teaspoon crushed red pepper flakes
Hot cooked rice
1/3 cup minced fresh basil
Toasted sweetened shredded coconut, optional

Steps:

  • Drain pineapple, reserving 3/4 cup juice. Place the chicken, beans, vegetables and pineapple in a 6-qt. slow cooker. In a small bowl, combine coconut milk and cornstarch until smooth. Stir in the sugar, curry powder, garlic, ginger, salt, pepper, lime juice, pepper flakes and reserved juice; pour over chicken., Cover and cook on low for until chicken is tender, 6-8 hours. Serve with rice; sprinkle with basil and, if desired, coconut.

Nutrition Facts : Calories 470 calories, Fat 9g fat (3g saturated fat), Cholesterol 152mg cholesterol, Sodium 641mg sodium, Carbohydrate 34g carbohydrate (17g sugars, Fiber 5g fiber), Protein 59g protein.

THAI PINEAPPLE SHRIMP CURRY



Thai Pineapple Shrimp Curry image

My family thinks that this is better then at our local Thai restaurant! You can use less or more of the red curry paste for less or more heat. We like it spicy!

Provided by Deb Brown

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 4

Number Of Ingredients 16

2 tablespoons olive oil
½ cup red curry paste
1 pound large shrimp, peeled and deveined
2 (14 ounce) cans light coconut milk
3 small leeks, chopped
½ Spanish onion, chopped
3 ounces sliced bamboo shoots, drained
5 tablespoons white sugar
3 tablespoons fish sauce
6 ounces fresh green beans, halved, or more to taste
½ red bell pepper, cut into matchstick-size pieces
½ green bell pepper, cut into matchstick-size pieces
2 scallions, sliced
1 jalapeno pepper, seeded and thinly sliced
1 (8 ounce) can pineapple chunks
3 cups cooked jasmine rice

Steps:

  • Heat oil in a large skillet over medium heat; cook and stir curry paste until fragrant, about 2 minutes. Stir shrimp into paste and cook for 3 minutes. Transfer shrimp to a plate, scraping as much paste back into the skillet as possible.
  • Pour coconut milk into the curry paste. Add leeks, onion, bamboo shoots, sugar, and fish sauce; bring to a boil. Add green beans, red bell pepper, green bell pepper, scallions, and jalapeno pepper and simmer until vegetables are tender, 10 to 15 minutes. Add shrimp and pineapple; cook and stir until shrimp are pink and cooked through, about 5 minutes more. Serve curry over cooked rice.

Nutrition Facts : Calories 651 calories, Carbohydrate 75.9 g, Cholesterol 172.6 mg, Fat 25.9 g, Fiber 4.1 g, Protein 26.2 g, SaturatedFat 11.8 g, Sodium 1623.7 mg, Sugar 29.8 g

THAI GREEN CURRY WITH PINEAPPLE



Thai Green Curry with Pineapple image

I just love a good curry. The secret, in my opinion, is the best curry paste you can find so if you have a local Asian grocer that stocks a homemade paste buy it! This recipe is extremely flexible in terms of the veggies or meat you add. Other yummy ingredients would be red peppers, mushrooms, a bit of eggplant or beef instead of chicken.

Provided by Sackville

Categories     Curries

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

2 chicken breasts, sliced into strips
1 clove garlic, minced
3 shallots, minced
100 g green beans, trimmed and cut in half
1 (225 g) can bamboo shoots
1 red chile, trimmed and sliced
250 g fresh pineapple, sliced
1 tablespoon vegetable oil
2 tablespoons green curry paste
1 (400 ml) can coconut milk
1 stalk lemongrass, bruised
1 tablespoon fish sauce
1 lime
250 g basmati rice
coarsely chopped coriander, to garnish

Steps:

  • Heat a large frying pan or wok and add the cooking oil, curry paste and three tablespoons of coconut milk.
  • Stir-fry for a couple minutes, then add the garlic, chilli and shallots.
  • Fry another 2-3 minutes then add the meat and cook until it is coloured on all sides.
  • Add the bruised lemon grass to the pan along with the beans, fish sauce and the rest of the coconut milk.
  • Lower the heat and simmer gently for 25 minutes or until the meat is tender.
  • Add a squeeze of lime juice at the end.
  • While the curry is simmering, wash the rice and place it in a pot with three times as much water (about 750ml).
  • Boil, then take the heat down to low, cover and leave to cook for 10 minutes.
  • Remove the pan from the heat and leave the rice without taking off the lid for another 10 minutes.
  • Just before serving, stir in the bamboo shoots, a bit of coriander and pineapple.
  • Heat through and serve over rice, garnished with another sprinkle of coriander.

CURRY PINEAPPLE DIP



Curry Pineapple Dip image

????The flavors blend deliciously in this refreshing pineapple dip. It's also terrific with an assortment of vegetables or your favorite fancy crackers. -Barb Meninga, Kalamazoo, Michigan

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 1-1/4 cups dip.

Number Of Ingredients 7

1 fresh pineapple
1 package (8 ounces) cream cheese, softened
1/3 cup plus 1 tablespoon chutney
1/2 to 3/4 teaspoon curry powder
1/4 teaspoon ground mustard
1/4 cup slivered almonds, toasted
Assorted crackers, optional

Steps:

  • Cut pineapple in half vertically, leaving the top attached. Remove fruit from 1 half, leaving a 3/4-in. shell. Remove fruit and discard outer peel from remaining half; cut pineapple into bite-sized pieces. Set aside., In a small bowl, beat the cream cheese, chutney, curry and mustard until smooth. Spoon into pineapple shell and top with almonds. Serve immediately or refrigerate for up to 4 hours (remove from the refrigerator 30 minutes before serving). Serve with cut pineapple and, if desired, crackers.

Nutrition Facts :

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    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #soups-stews     #fruit     #south-american     #dietary     #argentine     #low-carb     #low-in-something     #tropical-fruit     #pineapple

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