Pineapple is not native to Sri Lanka. It originated in South America (Paraguay/Brazil region) and was brought to Asia by the Portuguese and Spanish in the 16th century through colonial trade routes.

The Portuguese first introduced pineapple to Sri Lanka in the early 1500s, when they established trading posts on the island. Over time, it became widely cultivated in the wet and intermediate zones of Sri Lanka.

Evolution into Curry

Traditional use of fruits in curry: Sri Lankan cuisine has long incorporated fruits (like mango, ambarella, and jackfruit) into curries, balancing spice, sourness, and sweetness.

Pineapple fit seamlessly into this tradition. Its natural sweetness and acidity made it an excellent complement to fiery chilli, mustard seeds, curry leaves, and coconut milk, staples of Sri Lankan cooking.

By the 18th–19th century, especially during Dutch and British colonial times, pineapple curry became common at festive meals and in Kandyan and coastal households.

Cultural Role

Festive & ceremonial dish: Pineapple curry is often prepared for weddings, New Year (Avurudu), and other religious festivals. It provides contrast to heavy rice and meat dishes.

Vegetarian significance: As a Buddhist-majority country, Sri Lanka observes vegetarian meals during Poya days (full moon observances) and religious events. Pineapple curry became a flavorful fruit-based option.

Regional variations:

In the south (Galle, Matara): more coconut milk, creating a creamy curry.

In the up-country/Kandy: spicier, with roasted curry powder.

In the north & east (Hindu influence): tamarind or lime juice may be added for extra sourness.

Legacy Today

Pineapple curry is now considered an authentic Sri Lankan fruit curry, served in traditional rice & curry spreads.