I never really thought of myself as a picky eater because I have always eaten my vegetables. I get picky when it comes to putting fruit or nuts in my savory food. I know my palate has matured because I now love fruit chutneys or crushed peanuts on my Thai food. I wanted to showcase pineapple curry for the blog, but I had no idea where to begin or how it should taste. When it comes cooking tasty Sri Lankan food I always look to my cooking teacher.... my mother. We cooked this pineapple curry and it was love at first bite. I can't believe I have never wanted to taste this amazingly delicious dish. I guess I have to keep opening my mind and my palate... who knows what other delicious dishes I have been missing out on....
1 ripe pineapple cut into tidbit size chunks
1 small onion chopped small
2 green chiles sliced
12-15 curry leaves
1 (1 inch) cinnamon stick
1 tsp of mustard seeds
1/4 tsp of turmeric powder
1/2 tsp of red chili flakes
2 tsp of red chili powder (ground up red chilies)
1 tsp of grated fresh ginger
1 tsp of grated fresh garlic
1/4 tsp of fennugreek seeds
1 Tbs of sugar
1 tsp of salt (or more to taste)
1 tsp of rice wine vinegar
1/2 cup of coconut milk
Note: I the red chili powder can be added to taste. Do not use the chili powder used in American Chili Con Carne dishes.
Directions:
Heat 2tsp of canola oil and once heated add your mustard seeds, cinnamon stick, chilies and onions. Fry for 1-2 minutes. Next add your grated ginger, garlic and chili flakes. 
Add your pineapple, turmeric, chili powder, vinegar, salt sugar and coconut milk. Cook for 10-12 minutes. Taste for seasoning. Eat with rice and curry. Enjoy.
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