Pineapple sukkem (Goan-style Pineapple Curry)

Last year, on our annual trip to Goa, we ate at Mum’s Kitchen. This quiet little place located in a quiet little residential area near Miramar beach, serves what I like to call non-hippie-Goan food. By that, I mean that they don’t do grilled fish with white sauces and fries. The people who run the restaurant have put in a lot of effort in unearthing the indigenous Hindu Goan recipes and finding the origins of the Portuguese-inspired cuisine that is now Goa’s own. I was overcome with a deep sense of respect when I read the menu because I am usually happy to see a menu in India that does not feature Dal Tadka and Paneer Tikka (I have nothing against the Punjabi and “Moghlai” cuisine; I just feel there’s a time and place for everything.)

Curried pineappleOne of the dishes we ate that day was this Pineapple sukkem. A sukkem or a sukka in Marathi, is literally, a dry curry. It’s a side that can be eaten with breads and rice just as easily. (Remember the Chicken Sukka that Mrs.B made for me?) I was blown away by this dish. We ate it with the steamed rice cakes typical to Goa—Sannas. The sweet, fermented rice cakes mopped up the scant juices of the pineapple eminded mesukkem so perfectly and their softness offered a willing contrast to the succulent pieces of pineapple. In many ways, the pineapple sukkem reminded me of the pineapple gojju that my aunt makes back in Bangalore. Except, this one does not contain any coconut.

I’ve tried to recreate the recipe from what I remember. The chunky pieces of sweet and sour pineapple soak in the flavors of the cumin and chili and make for the most succulent pieces of pineapple you may have ever tasted. I also like the fact that it needs almost no prep and can be dished up in minutes.

Pineapple Sukkem


  • 1 ripe pineapple (peeled, cored, and chopped into 1-inch pieces)
  • 1 tbsp. vegetable oil
  • 1 tsp. cumin seeds
  • 2-3 dried red chilies, torn
  • ½ tsp. mild red chili powder
  • ½ tsp. roasted cumin powder
  • A pinch of asafetida
  • A pinch of turmeric powder
  • Salt to taste
  • 1 small lime-sized ball of jaggery or brown sugar (skip this if your pineapple is very ripe and sweet)
  • 1 small bunch of cilantro, chopped


  1. Heat the oil in a wok or saucepan. Add the cumin seeds, torn red chilies, asafetida, and turmeric powder and sauté very briefly until fragrant.
  2. Tip in the pineapple and season with salt, red chili powder, and roasted cumin seed powder. Add about half a cup of water and cover to cook for about 10-15 minutes until most of the water is absorbed and the pineapple feels soft.
  3. Add the jaggery/brown sugar and cover for another 2-3 minutes until the sugar caramelizes.
  4. Sprinkle with freshly chopped cilantro and serve piping hot with chapatis/rotis/rice cakes/rice.

Comments (11)

  1. chinmayie @ love food eat April 6, 2012 at 9:17 pm

    We make pineapple curry with coconut but this one seems much easier and quicker. My hubby is not a fan of sweet fruits in curries so i don’t make it often though.
    Love the pineapple photo 🙂

  2. Rhea April 7, 2012 at 11:28 pm

    The first (and only) time I ate pineapple cooked as a vegetable was in a Parsi house in Sanjan. I was quite dumbstruck that a fruit was cooked and served as a vegetable! Now I find that pineapple is quite commonly cooked and is not ‘just a fruit’ 🙂

  3. prathibha April 7, 2012 at 11:39 pm

    very delicious curry,we make it in a slight different way..even the photographs are fantastic

  4. Anjali April 8, 2012 at 12:18 am

    My fave flavors, will try this out. It sound so easy too.

  5. Vikas April 8, 2012 at 12:24 am

    New look website? But same great food!

  6. G Swati Reddy April 8, 2012 at 12:35 am

    I have eaten Pineapple sukken — a Mangalorean version made by my friend’s mother — Shetty — with coconut. I am not sure how to make it but will definitely get her recipe. I will try yours — just for myself — both Raghu and Ruhaan are not big fans of fruit in curry style — but I loved what Mavshi made and I am sure I will love this one too.

  7. Mandira April 11, 2012 at 6:41 am

    Love the recipe, this sounds so delicious and different than my regular affair 🙂 Love the newly designed blog, looks great. 🙂

  8. Pingback: Pineapple Sukkem{Yumm} «

  9. dassana April 17, 2012 at 4:23 am

    i agree with you in terms of food served in the goan beachside shacks and restaurants. i feel so good when i visit any restaurant and know that they have kept the authenticity and originality of the food intact.

    i would love to make this pineapple sukke, but hubby is not fond of sweet fruits in curries. your sukke has inspired me to make a sukke recipe soon with some veggie.

  10. rachel April 24, 2012 at 5:10 am

    been a while since I stopped by here… amazing pics… and Mum’s Kitchen was a fav when I lived in Goa a few years back… Infact this was one of the restaurants close to my home… and their cheeseling soup was to die for… same goes for the poi and prawn curry! Yumm!

  11. May 7, 2015 at 12:01 am

    Amazing pics and amazing recipe.. Loved the way u have peeled the pineappla.. I can never imagine doing that myself..

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