Step 1

Puree the pineapple chunks in a blender and set aside.

Step 2

Melt coconut oil in a sauté pan over medium heat.

Step 3

Add mustard seeds and once the seeds begin to splutter, add the curry leaves and garlic. Stir-fry for 30 seconds, then add the spices and pineapple puree to the pan. Cook for two minutes, then add the shrimp.

Step 4

Cover the pan and cook until shrimp are cooked through, about 5-6 minutes.

Step 5

Garnish with cilantro.