First Published 6th August 2014. Updated 23rd May 2017.
Estimated reading time: 3 minutes
Pachri Nenas is a Malay salsa/pickle type dish that is perfect on the summer table. It almost always makes an appearance at Malay weddings in Singapore and Malaysia, as an accompaniment to the Bryanis and curries served.
The word nenas, as I mentioned in the last post, is pineapple, in Malay.
Pachri Nenas Recipe
There are many variations to pachri nenas or pajeri nenas as it’s also known; spicy, dry or more curry like. While I identify it as a Malay recipe, it is also made and claimed by the Nyonyas and the Eurasians in Singapore and Malaysia.
To read more about these cultural groups and the ethnic and cultural mix in Singapore and Malaysia, head on over to the Singapore and Malaysian Recipes page on this site.
You will also find Pachri Nenas in Indonesia and in Goa, where the version is much richer, with coconut and is called Pineapple Pachadi.
LinsFood’s Pachri Nenas
Our recipe is very quick and light, much the same way my granny and mum used to make their fresh vegetable pickles.
We cook it for no longer than 10 minutes and the sweetness of the pineapple goes very well with the touch of spice you find in the recipe. The idea is to just heat through the pineapple and cook it slightly.
If you can’t get fresh pineapple, a good quality, additive free canned pineapple will do perfectly well, with the juice replacing the sugar and water in the recipe.
How to Serve this Pineapple Salsa?
Anyway you would any other salsa! As mentioned above, the traditional way is with rice and curries but I just love this as yet another condiment on the barbecue table.
It also makes a great burger ingredient, especially if you like your “Hawaiian” slants on burgers and pizzas. A great alternative salsa, don’t you think?
Pachri Nenas will keep in the fridge for 2 days, covered well.
I like a little sauce with this which you should get with the amount of water used here but adjust the liquid to your taste, more or less.
Another way to make this, is to lose the oil completely and place all other the ingredients into a small saucepan, bring to boil and simmer for 10 minutes. That will be the fat free version!
More Singaporean and Malaysian Recipes
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And if you make the recipe, share it on any platform and tag me @azlinbloor, and hashtag it #linsfood
Pachri Nenas, a quick and easy Pineapple Salsa
- 1 large, ripe, sweet pineapple
- 1 tsp vegetable or peanut oil
- 1 small piece of cinnamon
- 3 cloves
- 2 star anise “petals”
- 1 medium onion sliced
- 1 clove garlic sliced widthwise
- 1 red chilli sliced (more or less to taste)
- pinch ground turmeric
- 2 Tbsp white/clear vinegar
- 1 tsp sugar
- 125 ml water
- Peel the pineapple, then cut it into bitesized pieces.
- Heat the oil in a saucepan or wok on medium low heat and sauté the cinnamon, clove and star anise for about a minute.
- Add the onion, garlic and chilli and sauté for another minute.
- Add everything else in, bring to a simmer and cook for 10 minutes.