Pork, Pineapple and Coconut Curry

Pork, Pineapple and Coconut Curry

Posted · 20 Comments

‘Brought to you by Nuffnang and Australian Pork

As you know, I am a thrifty, conscious, whole-foods focused cook, and we always have lots of tastes and many colours of the rainbow at the table each night.

When eating meat, we only choose free-range. The paddock to plate philosophy is one that I was raised on (in Gippsland) and won’t sway from today.

Which is why, when we make pork dishes at home, we always choose Australian free-range pork. 

I know you’re also more conscious of where your pork comes from and the pork industry has many farms that are leading the way in terms of sustainable farming practices, and free-range pork farms are growing in popularity – especially with chefs and butchers who buy direct to ensure the freshest and best pork cuts are served to their customers.

Free-range pork, pineapple and coconut curry.

Free-range pork, pineapple and coconut curry.

This makes me a very happy cook and makes for a very happy dining table.

Like some girls dreamt of white picket fences or wedding dresses, I dreamed I would one day have a family that would all sit around a dining table at night and eat together, chatting happily about the day that was had. Laughing, enjoying, and connecting. 

I LOVED watching the Brady Bunch, and fantasised I was sitting next to the step-brother Greg – who I may have had a bit of a crush on.  Didn’t you?

Nearly 30 years later and this type of family dinner is exactly what we’ve created here at ‘Castle Nicholls’ each night.  (Albeit sometimes there are toddler squabbles, food smeared on tables, chairs, faces and walls, and the family dog is trying to steal our ‘nom’ right off our forks.)

Our favourite family ritual also occurs at the dinner table.

We have a gratitude journal that we keep on the table with a pen and have written in each day for over a year now, including the whole family.

We ask everyone at the table each evening for what they are most grateful for. Over time, this has led us to a greater sense of fulfilment in our family and many laughs as we attempt to understand and write down the ‘gratitudes’ of a 3 and nearly 6 year-old.

This exercise is incredibly powerful for cultivating gratitude for all areas of our lives.

Studies have shown that it’s much more powerful to document your gratitude than it is to simply think it or speak out loud. 

I’ve shared some pictures here of our current gratitude journal. Yes, it’s true. Ruby was grateful for my cooking and broccoli and friends she met at Bunnings.

Free-range pork, pineapple and coconut curry.

Our gratitude journal, which is a nightly ritual we have in our family.

When we have guests over for dinner, we ask them too, and include them in our journal for the night, and have never met a person yet who didn’t think this was a pretty special habit we have going. It’s nice to be involved in a sharing of gratitude, especially around a shared table, with plates of delicious, healthy, colourful food.

Yes, I cannot forget the food. So back to that pork I was talking about…

This last week, we used delicious Australian pork to make my famous (but never before shared with you) ‘Pork, pineapple and coconut curry’.

As you can see, it is a beautiful dish and one that can easily be made kid-friendly while you warm them up to spicier notes as they get older.

It’s actually an incredible simple dish that can be prepared in under 5 mins (+ rice cooking time), so is ideal for weeknights.

It’s also a yummy meal to take for work, as the flavours imbue overnight and become even more robust. All in all, a great pork dish!

Australian Pork Campaign 2

pork, pineapple and coconut curry

pork, pineapple and coconut curry


Thai Red Pork, Pineapple and Coconut Curry

Serves 4


  • 1 tablespoon coconut oil or ghee
  •  1 brown onion, finely chopped
  •  500g pork fillet, thickly sliced (free-range ploise loves)
  •  2 tablespoons Thai red curry paste (Mae Ploy does an excellent one without vegetable oil which we highly recommend)
  •  270ml can coconut milk
  •  1 cup stock
  •  1/4 small fresh pineapple, peeled, cored, roughly chopped
  •  1 tablespoon lime juice
  •  Steamed rice or cooked quinoa to serve.
  • 2 tsp fish sauce (optional but delicious)
  •  1/4 cup fresh coriander leaves and diced red chilli to serve.


  • Heat a large frypan over high heat. Add oil and stir to coat. Add onion and stir-fry for 3 minutes or until softened.
  • Add pork. Stir-fry for 3 minutes or until browned. Add curry paste. Cook for 1 minute or until fragrant.
  • Add coconut milk and stock. Bring to the boil. Reduce heat to a simmer, stirring occasionally, and allow to tenderise meat until your rice is cooked.
  • Add fish sauce, capsicum and pineapple. Simmer for 2 minutes or until heated through.
  • Stir in lime juice.
  • Spoon curry into serving bowls on top of cooked rice or quinoa.
  • Top with coriander and chilli.

Australian pork have an awesome giveaway for you.

1x winner will win a dinner up to the value of $250 at a restaurant near you. It’s as simple as sharing a pork dish in the comments section below that is a favourite of your family or friends for special occasions and why? And YAY, I get to see these too. 😉

To finalise your entry, let’s see how well you know the slogan for Australian pork. Complete the following hashtag in your comment: #g_tso_epo_konyo_rfo_k 

I can’t wait to see these pork dishes you love and help someone win a very special dinner valued at $250 near you!

The T’s and C’s for this competition are here. 

pork, pineapple and coconut curry

pork, pineapple and coconut curry

pork, pineapple and coconut curry

pork, pineapple and coconut curry

Pork, Pineapple and Coconut Curry was last modified: September 7th, 2016 by Alice Nicholls
  • Mima Pope

    That recipe looks great! can’t wait to try it, but also cannot wait to get a gratitude journal going in our household – what a wonderful idea. The recipe we use is a Gourmet Traveller one – the pork is delicious with the fresh fennel salad.

  • Kelsey

    Our family favourite us roast pork with roast apples! Roast pork is a classic and roasting our own apples gives it that something special instead of store bought apple sauce, so delicious!

  • Jessi Menere

    My favourite pork dish would have to be slow cooked pork with crunchy crackling and roasted apple gravy with baked vegetables and steamed greens, not only does it bring the whole family together but we connect as we laugh and squabble over the best bits.. #getsomeporkonyourfork

  • Ann-Maree

    Our family favourite is also slow roast pork – leg, shoulder or belly. Cooked with apples, fennel, carrots & some stock. Served with steamed greens.

  • Bronwyn

    I most often keep my pork straight up and unadulterated – I crank my oven up as hot as it goes, prepare the pork skin with a few cuts and lots of salt, toast him for 20 minutes to get that awesome crackling, then I turn it right down till cooked. Served with gravy and potatoes – I don’t do apples 🙂 #getsomeporkonyourfork

  • Rebecca

    I make a mean healthy version of Sweet and Sour pork, using fresh pineapple, Chinese five spice and apple cider vinegar. Whole, quality ingredients that step up the classic recipe to a nutrient-dense meal loved by the whole family!


  • Michelle De Aguiar

    My favourite dish and one that is beloved by everyone in the house: slow cooked pulled pork, with homemade paleo tortillas! The flavour is out of this world, especially when it’s paired with kimchi and fennel slaw.

  • Hayley Jade Gledhill

    You can’t beat a good slow roast pork with crackling and roasted veggies for all the family! #getsomeporkonyourfork

  • Pork and Fennel sounds like a pretty epic combination actually. YUM.
    Also the gratitude journal is one of our favourite thing to do in the evening. I’m so glad you’re going to be getting into this too.

  • Roast pork and apples are the best combination. With sliced cabbage and apple sauce is also exceptional. Thanks Kelsey!

  • CRACKLING!!!! Crackling is also my little Ruby’s favourite things to eat. It has to be crunchy and hot! Thanks Jessi.

  • Apples! I’m a sucker for always putting greens on the side too Ann-Maree. Thanks for your comment honey.

  • YEP! All over that. Love it.

  • This sounds amazing. We’ve been doing this one recently also. Kimchi would be so fantastic with it.

  • Seems pineapple and pork are winning combinations. Love it. Thanks for the comment Rebecca.

  • UNADULTERATED! Perfection.
    Thanks Bronwyn.

  • Amanda

    Slow cooked pork belly with some plum glaze. Chop the plums add some brown sugar and glaze!
    Bake the pork belly on a bed of some dices granny smiths and don’t forget the crackling!


  • YUM! Plums are a new one. Sounds amazing honey. Thanks. X

  • Hi Ann-Maree. We want to let you know that Australian Pork have picked you as the winner of the Pork competition. I am going to email you today to find out your details so that Australian Pork can get in contact with you. So exciting.

  • Fleur B

    Just so you know, you’ve left the capsicum off the ingredients list.

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