PINEAPPLE CURRY INGREDIENTS 

1 can (19 oz) Pineapple tit-bits (drained: keep the drained juice 
separately) or 1 small pineapple cut into bite size pieces.

1 small onion sliced
1-2 hot green peppers sliced
1 tsp. Maldive fish pieces
1-2 tsp. raw curry powder
1/4 turmeric
1/2 tsp. ground black mustard
1-2 inch piece cinnamon
few curry leaves and rampe
2 large cloves of garlic and 1/2 ginger root crushed
1/4 cup coconut milk (or fresh milk)
2-3 tbs. vegetable oil
1-2 tbs. sugar (adjust according to taste and the pineapple used)
Salt to taste

METHOD: 
  - Heat oil in saucepan.
  - Add crushed ginger & garlic, curry leaves, rampe, cinnamon, sliced 
    onions and green peppers.
  - Keep mixing the ingredients until the onions are soft.
  - Add salt, turmeric, raw curry powder, ground mustard and Maldive fish.
  - Mix all the ingredients well and add pineapple pieces.
  - Keep mixing the pineapple pieces until well coated with the spices.
  - Reduce heat and allow to simmer for few minutes.
  - If using canned pineapple add 1/2 of the drained juice.
  - Allow to simmer for few more minutes longer.
  - Add the sugar, mix well and adjust salt.
  - Taste and if necessary add a little lime juice (depends on the 
    pineapple used).
  - Add 1/4 cup coconut milk (or fresh milk).
  - Let simmer for a little while and take off heat.

Recipes for Some Sri Lankan Delights: Courtesy of Lakmali Hewa