Peel the pineapple and remove the middle hard stalk. Cut the pulp into cubes. Crush cardamom, coriander and cumin with cloves in a mortar.
Heat the oil in a saucepan and stir-fry the spring onions, ginger, nuts and spice mixture over a low heat for 3 minutes. Pour in water, add sambal oelek, mint and pineapple pieces and bring to the boil briefly. Cover and simmer over a mild heat for 10 minutes, until the pineapple is soft but not yet crumbling.
The curry is enough as a side dish.
TIP: If the pineapple is a little bit tart in taste, add 1-2 teaspoons of sugar. Instead of the fresh pineapple, you can also take 450 g of pineapple pieces from the can (without liquid).