Curried Pineapple and Sweet Potato Stew

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A warming, aromatic stew combining tender sweet potatoes and pineapple chunks with fragrant curry spices, perfect for paleo and Whole30 plans. This Caribbean-inspired paleo recipe (whole30, vegan), ready in about 40 minutes, pairs sweet potatoes, pineapple chunks, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 Caribbean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp coconut oil in a large pot over medium heat until melted and shimmering. Add 1 medium finely chopped yellow onion and sauté for 4-5 minutes until translucent and fragrant.
  2. Step 2: Stir in 3 minced garlic cloves, 1 tbsp minced fresh ginger, and 2 tbsp curry powder; cook, stirring, for 1-2 minutes until spices are aromatic.
  3. Step 3: Add 2 diced medium sweet potatoes (about 1 lb), 1 cup pineapple chunks, and 1 cup vegetable broth to the pot. Stir to combine, then cover and simmer over low heat for 15 minutes, stirring occasionally.
  4. Step 4: Pour in 1 can (13.5 oz) full-fat coconut milk, season with 1 tsp sea salt and 1/2 tsp black pepper, and cook uncovered for an additional 10 minutes until the sweet potatoes are tender and the stew has thickened slightly.
  5. Step 5: Remove from heat and stir in 1/4 cup chopped fresh cilantro. Serve warm, garnished with extra cilantro if desired.

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