Posts RSS Subscribe to Feed
Sign Up for Latest Recipes!

Stir-fried Pineapple with Chilli Peppers Recipe

Monday, August 23, 2010 | Labels: , , , |

This stir-fry is not the usual variety of vegetables but rather a fruit, the pineapple to be exact.  This is a favourite family dish of ours, I don't think I've ever seen this dish in any Chinese restaurants but I could be wrong.  Anyway, this pineapple stir-fry is tangy, sweet, fresh and spicy!  The spiciness is a clean type of spiciness and comes from the red chilli peppers used in the dish.


Pineapple is more commonly used in Chinese cooking as the accompaniment to a main ingredient, however this time pineapple is the main ingredient of the dish - hence, it is important to try to use fresh pineapple as opposed to the canned variety.  Stir-frying a fruit with chilli peppers may be a little out of the ordinary especially for the more commonly seen Chinese cuisine, however I promise that this dish is extremely tasty!


It was interesting too that I was just reading a Nyonya cook book recently and I found a recipe for pineapple curry - perhaps using pineapple is more popular than I thought.  However, Nyonya cooking is heavily influenced by Malay and Indian cooking styles so that might explain why pineapple as the main ingredient is hardly seen in 'common' Chinese cuisine.  By the way, I am very curious if you have ever had pineapple cooked this way - do let me know.

Pleasing to the eye and the palate..


1 whole fresh pineapple (a ripe one)
2 cloves garlic, minced
4 red chilli peppers (seeded and soaked if you prefer less spicy)
Dash of soy sauce
1/4 cup water
4 tbsps of sugar or to taste (adjust according to the amount of pineapple you have as sizes may vary)


Saute the garlic and chilli peppers until fragrant.  Place the chopped pineapple slices into the pan and stir fry for a little bit.  Add the sugar to the wok or pan, and then the water.  Bring to a boil and add a quick dash of soy sauce. Cover and lower the heat and simmer for about 5-10 minutes.  Remove from wok or pan once you see that the water added to the pineapple has thicked to a syrup-like consistency (due to the sugar).

If using a whole pineapple, remember to remove the core of the pineapple. 

Bookmark and Share StumbleUpon


quixotic said...

Ooo... Love this dish! Always find it at the Economy Rice Stall. Think this is what lunch would be :)
Do you know what could replace ikan kampung? This dish and ikan kampung friend with kunyit is soooo yummy.. with a side of sambal belacan!!!
Thanks for reintroducing this dish...

homeladychef said... idea, i never try this before. have to try it one day though since pineapple is so cheap here. Lol. how much is it in US?

tigerfish said...

It is similar to those pineapple pickles :)

Tastes of Home said...

quixotic - really? I must have missed those stalls :)

HLC - US around US$15-20 for a whole one depending on size lol

TF - really? I have never tried those pickles..sounds interesting.

noobcook said...

oh yum. the combination of sweet and spicy sounds good to go with rice :)

TasteHongKong said...

Well, I don't think I have seen this in Chinese restaurants either. But sounds like it is pretty appetizing.

Jen (Tastes of Home) said...

Wiffy & THK - yes this is a very appetizing dish indeed at least to me!

Related Posts Plugin for WordPress, Blogger...
Creative Commons Licence
Smoky Wok by Smoky Wok is licensed under a Creative Commons Attribution 3.0 Unported License.
Based on a work at
No content from this website including images, recipes, writings may be reproduced without prior consent from the author.

Smoky Wok

Smoky Wok

Smoky Wok