Pacri nanas (malay spiced pineapple) recipe

2 servings
10 min
8 min
Very Easy


Number of serving: 2
1 fresh pineapple

2 tablespoons cooking oil

1 1/2 teaspoons curry powder

4 cm cinnamon stick

3 green cardamom pods, cracked open with the flat side of a knife

10 fennel seeds

3 Indonesian bay (salam) leaves

3 cm ginger, scrapped and bruised

2 red long cayenne peppers (Thai red chilies), cut in half lengthwise, take off the seeds

2 green long chillies, cut in half lengthwise, take off the seeds

3 shallots (double up the amount if you use a smaller size), thinly sliced

2 cloves garlic, thinly sliced lengthwise

150 ml water

1 1/2 tbsp sugar


2 calamansis


  • Peel pineapple, cut into 8 sections lengthwise, cut off the core. Slice into 1 cm thick pieces.
  • Heat oil in a skillet/wok over medium-low heat. When hot, add cinnamon, cloves, fennel, cardamom pods and Indonesian bay leaves and stir well to combine.
  • Saute, stirring constantly until combined aroma of spices wafts up, about 2 minutes. Add ginger, garlic, shallots, chilies and curry powder; continue sauteeing often, until garlic and shallots have just wilted, about 3 minutes. Don't let them change color.
  • Stir in chilies, sugar and water. Continue stirring until dissolved. Add pineapple and salt, stirring to combine. Raise heat slightly to bring liquid to a simmer.
  • Cover and cook, stirring occasionally, until pineapple is a bit wilted, about 3 minutes.
  • Taste for salt and add more as necessary. Turn off th heat and squeeze calamansi over pineapple, stir well. Transfer to a serving dish/bowl and allow to cool to room temperature before serving.


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