Sri Lankan spicy pineapple recipes are unique. It reminds me of the comfort of the cool ocean breeze on my face, under the hot sun. I enjoy making spicy pineapple recipes because they are delicious, easy to make, and bring me memories of my childhood every occasion I have them at my table.

ThePerfectCurry blog is filled with such stories of Sri Lanka intervened with my own experiences, memories, and food that I love from the island. Spicy pineapple dishes remind me of my past Sri Lankan summers. A curry bubbling away in a clay cooking pot, or a cool Sambal, has a similar effect. Additionally, fried rice giving off a spicy and savory aroma fills the air with nostalgia.

Pineapples from Sri Lanka are divine

Sri Lankan pineapple is a king among the tropical fruits that grows in the island. Like the crown it wears, the sweetness of Sri Lankan pineapple is unmatched anywhere in the world.

Commonly called Annasi, you often see Pineapples growing among tall coconut trees in rows, when you drive by coconut fields. Inter-cropping pineapples with coconut or bananas are a common practice among farmers in Sri Lanka. Picked when they are close to ripening, Sri Lankans love to eat pineapples when they are fully ripe and at their sweetest. Fully ripe pineapples are delicious, on their own or dusted with little salt and red chili flakes. It is perfect, easy to make snack among spicy pineapple recipes. Add red pepper flakes and salt with little lemon juice and coconut flakes to make a simple salad that complements and adds a refreshing element to rich rice and curry meals.

What does Sri Lankan pineapples taste like? A sweet flavor with dripping juices, laced with little tart or tongue numbing sharpness is a unique experience among tropical fruits. Pineapples are full of vitamin C and antioxidants that are known for their anti-inflammatory properties. In Sri Lanka pineapples are used in many meat curry recipes to aid with digestion, because the fruit contains, Bromelain a group of enzymes help digesting proteins. Many Spicy pineapple recipes , like pineapple beef are popular in many southeast Asian countries other than Sri Lanka.

Snapshot of Spicy pineapple recipes from Sri Lanka| The curry, Sambal, and a fried rice.

Talking more about spicy pineapple recipes with Sri Lankan curry flavors, my own spicy pineapple curry has been making waves through the internet, lately. It is making me hungry to think about my delicious spicy pineapple curry, even now. The curry was well liked by everyone I shared it with, and liked by everyone who made an attempt to cook it.

There are plenty of fruit curry recipes in Sri Lanka, used ideally as a sauce, relish or a dip. My favorites among are June plum curry, and spicy mango curry. Those are the recipes, that I draw inspiration from when I try making a sweet fruit into a savory dish.

Fruits like pineapple, mango and June plum contain high amount of sugar as well as pectin, when simmered down with a right spice blend and herbs give a thick spicy and tart sauce. The spicy pineapple curry will also have ample sweetness to balance the tart and spicy flavors without any added sugar. These fruit curries will store long time without changing flavor and texture in freezer, because of the high acidity and sugar content of the fruit. Among spicy pineapple recipes, pineapple curry is my favorite to make because of that.

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Another of my favorite among spicy pineapple recipes, is delicious recipe of very Sri Lankan spicy pineapple salad. Hints of coconut, shallots , curry leaves and plenty of chilies in true Sri Lankan fashion, this salad is truly a amalgamation of flavors. I am quoting spicy Pineapple salad from the cook book Rambutan by Author and chef Cynthiya Shanmugalingam.

My final favorite among my spicy pineapple recipes round up is Pineapple fried rice. Sweet, tart and very spicy with my own Sri Lankan spices. A pineapple recipe that is budget friendly and created with mix and match of pantry and freezer ingredients, you always have around.

Do not let anyone tell you that you cannot make savory dishes with canned pineapple, because you absolutely can, and I did just that! This recipe among all my spicy pineapple recipes has been particularly useful to restore my appetite, since seasonal flu has us down, with severe symptoms. I tweaked the original recipe to my own taste, adding plenty of crushed red peppers for spiciness. It is a very Sri Lankan thing to crave spicy food when going through cold and flu season.

Let us look at my easy pineapple fried rice recipe next. It’s easy one pot recipe that comes together under 20 minutes. Transform leftover rice, and a can of pineapples into this delicious quick meal and enjoy a bowl, to review your appetite and give warmth to a cold autumn day. Enjoy!

Sri Lankan Style pineapple Fried Rice

The aura of Diwali brightened the Teacher’s lounge today. I feel fortunate to witness the Diwali in full spirit with delicious Diwali delights that was brought in for the staff lunch. Brightly decorated Teacher’s lounge with orange and yellow marigolds, colorful ornaments, and table decor rich with Diwali traditional culture embedded in it added a nice touch.

In my time attending college in India, I enjoyed the participating in festivities, with colorful Rangoli decorations, music playing in brightly decorated streets, and sharing and caring culture that warms up the neighborhoods during this time. Diwali energy and enthusiasm is that captivating. I saw the same enthusiasm in the efforts of bringing glimpse of the Diwali festival to John A. Crisafulli Elementary staff lunch during for the past few weeks.

Diwali bring togetherness, joy, and kindness towards each other. Lighting the lamps, making offerings not only for celebrating deities, also signifying enriching qualities, each deity adds to life. During this time, the Hindu community share stories of knowledge, enlightenment and family with each other.

My colleagues tell me that the “Diwali” is a five-day festival that symbolizes the victory of light over darkness, good over evil, and knowledge over ignorance. It is a major religious holiday for Hindus, Jains, and Sikhs and is celebrated by more than a billion people across different regions. The name Diwali comes from the Sanskrit word Dipavali, which means “row of lights.” 

Diwali is celebrated during the months of October and November. Hindu community in Sri Lanka celebrate Dipavali by lighting lamps and decorating their homes with Diwali colors  around this time. Today’s Diwali themed decorations in staff lounge and delicious Diwali delights along with delicious homemade food brought back plenty of memories, from my own university days in Pune, India.

Making and sharing Diwali delights is a big part of Indian culture. Festive food is a way that brings togetherness, shows love, and kinship. The effort that goes into making a delicious meal and sharing it during festivities is an act that shows kindness and caring. Customs like this are heirlooms of rich culture across Asia.

Different Biryanis, Samosas, Gulab Jamun, Kaju katli, Halwa, Ladoo, and Barfi  are some of the popular foods served during Diwali. My family is familiar with the stories about Diwali from my time in the University, but the food I enjoyed today was delightful. My friends who brought in the main dishes, put in an enormous effort, from shopping, and making some of the rice and curry dishes at home. I will surely try out some of the recipes during my weekend cookouts in the coming weeks.

I hope that Diwali lunch added a nice warm touch to mid-week staff lunch. It gave moment that everyone enjoyed homemade Diwali delights and talked a little bit about festival of light. The joy and enthusiasm of it is profound that everyone is looking forward to arranging the next Diwali even better.

Sri Lankan chicken croquettes is my home variation of Sri Lankan fish cutlets, a variation of Dutch croquettes. Recipe for my Sri Lankan chicken croquette and Sri Lankan fish cutlets are similar and are inspired by original recipes left to us by the Dutch cuisine.

The Dutch occupation in Sri Lanka has left us many delicious recipes, ranging from curries, Lamprais, Rosette cookies and snacks like Fish cutlets, rolls and mini patties. They have a savory filling that is coated with egg batter and deep fried or rolled in a crust and then baked or fried. Filling for croquettes can be made with meat of your choosing or completely plant based and can be seasoned to your liking. I do choose to call it croquettes because the recipe is more similar to the Dutch croquette, than patty recipes.

Sri Lankan Dutch recipes

The Dutch occupation of Sri Lanka, which lasted from the 17th to the 18th centuries, significantly shaped the culinary landscape of the island, leaving an indelible mark on its traditional recipes. This colonial influence introduced a variety of flavors and cooking techniques that seamlessly intertwined with local ingredients and customs. Sometimes fondly referred as “Lansi Food”, these recipes are an integral part of Sri Lankan food culture.

Sri Lankan Dutch recipes, like the beloved fish cutlets and their chicken counterparts, highlight this cultural fusion, combining Dutch sensibilities with Sri Lankan culinary practices. These savory snacks, often crispy and golden, reflect the intricate balance between European techniques and the island’s rich spices, resulting in creations that are both unique and nostalgic. The legacy of Dutch cuisine in Sri Lanka is not only evident in these snacks but also in a broader spectrum of dishes, ranging from sauces, desserts, and even Lamprais, that continue to be cherished, revealing the lasting impact of colonial history on the evolution of Sri Lankan cooking.

Best croquettes of my childhood

Every neighborhood snack shack and eatery in Sri Lanka serves delicious fish croquettes. It has always been a soul food and a frustration recovery food, for me. I felt the need to make more of them in the past few days. A plate full of very spicy croquettes and hot ginger tea can be my comfort easily.

A giant fish croquette with a very spicy filling of tuna fish and potatoes, with little bit of onions, chilies, and good dose of black pepper was my go to comfort food then. Even as a child I asked my dad to bring them on his way back from work, from the small snack shack near his bus stop. Eventually, my mother taught me how to make them at home when we hosted a dinner party for her extended family. Freshly fried homemade fish cutlets were something I was proud to serve as my own and everyone appreciated it. They are the memories that inspire me to make them even today.

Unlike My Sri Lankan chicken croquettes today, original fish croquettes served in Sri Lanka are quite spicy. That is thanks to freshly crushed black pepper, crushed chilies and green chilies. The filling is made with cooked tuna fish and potatoes. Season the potatoes generously with mild curry blend and fry them in little oil with onions and chilies. Finally, the filling is rolled into small spheres and dipped in egg wash coated with breadcrumbs, to be fried.

Cutlets are fried in batches, just before serving. Heat from quick frying in oil, along with chilies deliver sensational snacking experience like no other. Frying them until golden brown makes for a crispy exterior crust and soft warm spicy filling inside. Sri Lankan fish cutlets are by no means a health food. It is for the soul and comfort.

Sri Lankan chicken croquettes at my snack table

I love spicy savory snacks thanks to my own cultural heritage; croquettes are an important part of my own food memories and one I make for my own children often. Sri Lankan chicken croquettes that I make at home is a result of my own attempts to make cutlets a healthier option to the fish cutlets, not just a comfort snack.

I swap the choice of meat, fish, or opt for plant-based soy curls or chickpea filling to add variations. These Sri Lankan chicken croquettes, are made with precooked chicken meat, vegetables and mild yellow curry blend and pair it with spicy curry sauce or a pickled veggies to make savory sandwich.

Sri Lankan chicken croquettes can be deep fried or Air fried. For a healthier snack, I make them with vegetables and air fry them. A good tip while Air frying the chicken croquettes is to spray them with cooking spray evenly and fry them in single layer in fryer basket. Also, double dipping coating in breadcrumbs will help the croquettes stay crisp and crunchy over an extended period after frying. Everyone in my family loves this mild Sri Lankan chicken croquette, and they always fly off the platter as soon as they are served.

Variations to Sri Lankan chicken croquettes

Having some helpful tips on how to make the best tasting Sri Lankan chicken croquettes is useful. At the same time, I would also like to share how I make different variations of the recipe that can go into meal planning and events, also how I make them ahead, thaw them for frying.

I make several different variations of the recipe depending on my weekly meal plans.

• Chickpea croquettes: I use cooked chickpeas along with solid white tuna and season the mixture with turmeric, cumin and pinch of cayenne, cheddar cheese and sliced garlic, green chili and curry leaves.
• Fish croquettes with rice: A delicate mild filling for this is made with cooked tuna, cooked rice, salt, pepper, caramelized onions, garlic powder, dash of fish sauce, and curry leaves.
• Beef croquettes: Ground beef, red curry powder, salt and pepper and cooked diced potatoes.
• Vegetable croquettes: Cooked and mashed potatoes, thinly sliced leeks, grated carrots, sliced green chili, onions, curry leaves, onion powder, garlic powder, yellow curry powder, salt and cooked soy curls.
• Freezer friendly croquettes: Chickpea and Rice croquettes are the freezer friendly options. Thaw the frozen croquettes completely in the refrigerator, before frying.

Serving tips for chicken croquettes

What are the best ways to serve Sri Lankan chicken croquettes? My personal preference is a plateful of croquettes, and a bowl of warm mild sauce and a steaming cup of black tea with milk and sugar. They are good on their own, but a mild savory sauce adds to the flavor. Pair it with just ketchup, homemade mayonnaise, guacamole for a delicious treat. Ranch dressing works good for the savory tuna croquettes too.

Sri Lankan chicken croquettes are a delight snack treat at the dinner table, tea serving or to pack yourself a delicious and easy lunch. They tell a page from the story of Sri Lanka’s Dutch occupation and about people who cherish culture and the “Lansi food” even today.