Vegan Pajeri Nenas (Pineapple Curry)
A sweet and savoury pineapple curry simmered in coconut milk and warm spices. Pajeri nenas is a Malaysian festive favourite: rich, tangy and fragrant alongside steamed rice.
By Farah
· November 2025
Prep 30 min · Cook 30 min ·
Makes 5 · 210 kcal per serving
This Vegan Pineapple Curry (Pajeri Nenas) is a traditional Malaysian dish often served during festive occasions or family meals. Sweet, tangy pineapple is gently simmered in coconut milk with blended chillies, lemongrass, and aromatic spices until the sauce turns rich and fragrant.
It’s a classic side dish that pairs perfectly with nasi minyak, nasi tomato, or plain steamed rice, offering a beautiful balance of sweetness and spice in every bite.
Let’s cook
Ingredients
- 1 fresh pineapplemedium-sized
- 7 tbsp desiccated coconutto make kerisik
- 3 cloves garlic
- 1 red onion
- 1 inch ginger
- 1 cinnamon bark
- 1 star anise
- 3 cardamom pods
- 3-4 cloves
- 3 tbsp curry powderI prefer Malaysian curry powder
- 2 tbsp coconut sugar
- 2 tbsp coconut cream
- Oil for frying
- Salt to taste
Prepare the pineapple
Peel and cut the pineapple into bite-sized chunks. Remove the tough core if needed.
Tip: refer to the video below for how to cut pineapple with minimal waste on the fruit.
Make the kerisik (toasted coconut paste)
Dry toast desiccated coconut in a pan over low heat for about 10 minutes, stirring continuously until dark brown and aromatic.
Once toasted, blitz it in a blender until it releases its natural oils and turns into a thick, fragrant paste. Set aside.
Prepare the aromatics
Roughly chop the garlic, red onion, and ginger.
Place them in a food processor and blend.
Temper the whole spices
Heat oil in a pan over medium heat.
Add the cinnamon stick, cloves, star anise, and cardamom pods. Fry gently until fragrant. This helps infuse the oil with warm spice notes.
Cook the blended aromatics
Add the blended mixture to the pan and sauté slowly until soft and fragrant.
Add curry powder
Stir in curry powder along with a splash of water to prevent burning.
Mix well to combine with the aromatics, letting the spices bloom in the oil.
Add pineapple and simmer
When the oil begins to separate from the mixture, the curry base is cooked.
Add the pineapple pieces and gently simmer for 10–15 minutes, or until softened.
Finish with coconut and kerisik
Add coconut sugar and coconut cream, then stir in the prepared kerisik.
Simmer briefly until the sauce darkens and thickens. The kerisik adds a toasty, nutty aroma and rich caramel colour.
Serve
Remove from heat and let the flavours settle for a few minutes.
Serve warm with nasi minyak or steamed jasmine rice.
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Nutrition
An estimate per serving, from the ingredients listed.
Percent daily values based on a 2,000 calorie diet. Values vary with the brands you use.
Notes
- Use ripe but firm pineapple for the best balance of sweetness and texture. Do not used canned pineapple.
- Kerisik adds colour and depth; toast it slowly so it turns dark brown but not burnt.
- If the curry becomes too thick, loosen it with a few tablespoons of water or light coconut milk.
- This curry tastes even better the next day as the flavours deepen overnight.
Pajeri Nenas is a traditional Malay dish often prepared for festive occasions and family gatherings. The combination of sweet pineapple, creamy coconut, and toasted kerisik gives it a rich, distinctive flavour that complements spiced rice dishes like nasi minyak or nasi tomato.
Serving Ideas:
Serve warm with steamed rice, nasi minyak, or alongside other curries and vegetable dishes in a festive spread.
Storage:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat, adding a splash of water to loosen the sauce.
Questions
What kind of pineapple is best for Pajeri Nenas?
Use a ripe but firm pineapple. It should be sweet and aromatic but still hold its shape after simmering. Overripe fruit can make the curry too soft and watery. Do not use canned pineapples.
Can I make Pajeri Nenas without kerisik?
Kerisik adds a distinctive flavour that is special to the pajeri nenas. You can make it without kerisik but it will not be the same depth of flavour.
How long does this curry keep?
It keeps well for up to three days in the fridge. Reheat gently over low heat with a splash of water or coconut milk to loosen the sauce and refresh the flavours.
What do you serve Pajeri Nenas with?
Serve it with nasi minyak, nasi tomato, or plain steamed jasmine rice. It’s also delicious alongside other Malay festive dishes like dalca or acar.
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