Pineapple Pork Vindaloo
Chef Meena presents Goan-inspired tender pork, slow-braised in a fiery, tangy vindaloo sauce, and infused with vinegar, aromatic spices, and caramelized pineapple for a subtle sweetness. She serves it with fragrant coconut rice, offering a creamy contrast to the bold, spiced curry.
Nutritional facts
Protein
34g
Carbs
83g
Calories
770kcal
Fat
35g
Ingredients
Pork Shoulder, Canned Pineapple, Plum Tomato, Basmati Rice, Onion, Chile de Arbol, Coconut Oil, White Vinegar, Coconut Flakes, Curry Leaf, Ginger Garlic Paste, Light Brown Sugar, Garlic, Tamarind Paste, Paprika, Cumin, Mustard Seeds, Thai Green Peppers, Canola and Olive Oil Blend, Coriander Seeds, Lemon Juice, Kosher Salt, Garlic Powder, Cinnamon Stick, Cardamom Pod, Fenugreek Seeds, Black Pepper, Bay Leaf, Clove, Turmeric
Contains coconut, mustard, sulphur dioxide and sulphites.
Reviews
4.0
Based on 89 reviews
Doug · 01/20/26
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About Meena Sreenivas
Chef Meena Sreenivas is a professionally trained chef who took her love for cooking to the next level thanks to a great education and mentoring from the chefs at Hudson County Community College's Culinary Arts Institute in Jersey City, New Jersey. She grew up watching her mom and grandmother cook authentic South Indian dishes from her homeland of Kerala. This passion drove her to experiment with cooking the food of her culture while also incorporating other cuisines that we all know and love. Sreenivas's dishes are influenced by a mix of traditional Indian, French, and American cuisines. She has ideas and dishes with no boundaries, and creates flavors for your palate made with the professionalism of a true chef but also the heart of a home cook.
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