Thai Style Pineapple Tofu Curry

Name: Thai Style Pineapple Tofu Curry
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 1/2 cup pineapple cubes; 1 large bell pepper (diced); 16 oz extra firm tofu (cubed); 13 oz canned coconut milk; 1 tbsp Thai curry powder; 1 tbsp rice vinegar; 1 tbsp lemon juice; 1 onion (chopped); 3 garlic cloves (minced); 1/2- inch ginger (grated); 1 tsp cilantro (chopped); 1 tbsp olive oil; salt to taste

This Thai-style Pineapple Curry is a cozy, tropical dinner that comes together in just 30 minutes.

Creamy coconut milk, sweet pineapple, and my fragrant Thai curry powder create a rich, comforting curry that tastes like a vacation in a bowl, no passport required. 🙂

Thai style pineapple tofu curry made with coconut milk, tofu cubes, pineapple chunks, and bell peppers served in a black bowl.

If you're a coconut lover like me, you have to try this dish. Pineapple and coconut are best friends, and when paired with tofu and warm spices, they turn into a satisfying, family-favorite meal.

Quick Look: Pineapple Tofu Curry

✅ Recipe Name: Thai Style Pineapple Tofu Curry
🕒 Ready In: 30 minutes
👪 Serves: 4
🍽 Calories: 320 per serving (estimated)
🥣 Main Ingredients: Pineapple, tofu, coconut milk, Thai spice
📖 Dietary Info: Vegan; gluten-free; high-protein; oil-optional
👌 Difficulty: Easy - one pot, minimal prep

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Quick Look: Pineapple Tofu Curry
Why You'll Love This Pineapple Curry
Ingredient Notes & Substitutions
Thai curry variation
How To Make Pineapple Curry
Serving Suggestions
Storage & Reheating
Uma's Tips
Pineapple Tofu Curry FAQ
More Tofu Recipes
📖 Recipe
Comments

Why You'll Love This Pineapple Curry

A delicious fusion of Thai flavors
Ready in 30 minutes, perfect for weeknights
Creamy, mildly sweet, and beautifully spiced
Customizable with your favorite vegetables
This is vegan curry - so no fish sauce

Ingredient Notes & Substitutions

Ingredients for pineapple tofu curry are on the marble table.

Pineapple: Fresh pineapple works best, but canned pineapple (in juice, not syrup) is fine. Always taste and adjust the sweetness.
Extra-Firm Tofu: Holds its shape and absorbs flavor beautifully. Medium-firm also works, but avoid soft tofu.
Thai Curry Powder: This is the star of the recipe, aromatic, warm, and flavorful without overpowering heat.
Coconut Milk: Use full-fat coconut milk for a rich, creamy curry.
Vegetables: I used bellpeppers, youcan also usezucchini, cabbage and carrots.
Rice vinegar and lemon juice balance the sweetness of pineapple and coconut.
Onion, garlic, and ginger build the flavor base.

See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.

Thai curry variation

Vegetable-Only Version: Skip tofu and double the veggies.
Extra Spicy: Add crushed red pepper flakes or Thai chilies.
Low-Fat Option: Use light coconut milk (less creamy but still tasty).
Protein Swap: Chickpeas work well instead of tofu.

How To Make Pineapple Curry

A saucepan is with onions, garlic and ginger over the heat.

Step 1: Place a saucepan on medium heat. Add 1 teaspoon of oil and sauté garlic, ginger, and onions. Sauté until the onions soften and the garlic turns lightly golden and fragrant.

A pan is with bell peppers and onions over the heat.

Step 2: Add bell peppers, saute for a couple of minutes. add pineapple cubes and
Thai curry powder and stir for 20-30 seconds.

A pan is with pineapple tofu curry ingredients over the stove.

Step 3: Add pineapple cubes and Thai curry powder and stir for 20-30 seconds.

A pan contains pineapple, tofu and coconut milk over the heat.

Step 4: Add tofu cubes and salt, Mix well.

Step 5: Pour in coconut milk and Thai curry spice mix, rice vinegar, lemon juice, stir gently, and cover the pan. Let it simmer for 5-8 minutes, until vegetables are tender. Once it's boiling, switch off the stove.

A pan is with Thai pineapple tofu curry.

Step 6: Garnish with fresh cilantro and serve hot.

Serving Suggestions

For the best flavor Serve hot with steamed Jasmine rice or any white rice.
Add a side of cucumber salad or simple sautéed greens

Storage & Reheating

Store leftover curry in an airtight container in the fridge for up to 3 days
Reheat gently on the stovetop or microwave
If the curry thickens, add a splash of water or coconut milk while reheating

Uma's Tips

Use firm or extra-firm tofu
Taste the pineapple before adding. Pineapple sweetness varies a lot. If it's very sweet, balance it with lemon juice or rice vinegar.
Use full-fat coconut milk for the best texture. It gives the curry a rich, restaurant-style creaminess.
Cut vegetables evenly. This ensures everything cooks at the same pace.
Rest the curry for 5 minutes before serving. The flavors settle and taste even better.