Pineapple gojju is a traditional curry originating from Karnataka. Tangy, sweet, and spicy, the curry is usually made with a combination of chopped pineapple, hot chili peppers, mustard seeds, curry leaves, coconut, white urad dal (split black gram), jaggery, salt, oil, and tamarind.

The urad dal is roasted with coconut and chili peppers, and the mixture is then ground into a paste with tamarind and water. The mustard seeds and curry leaves are tempered in oil, and the combination is mixed with chunks of pineapple until they soften and the edges become slightly browned.

The ground paste is added to the pan, and the curry is then simmered with salt and jaggery until the consistency becomes thick. Once done, pineapple gojju is typically served with steamed rice or chapatis on the side. This dish is very popular during weddings and similar festivities.