Appetizer
Tandoori Pineapple
About this dish
Smoky, spiced, and caramelized, this tandoori pineapple is a revelation. Grilled until charred and tender, pineapple slices are marinated in a vibrant blend of yogurt and Indian spices, then finished with a squeeze of lime.
A perfect side or appetizer that brings a burst of tropical sweetness to your table.
Ingredients
UK and US measurements are both included for every recipe.
Pineapple
fruit1 medium
Plain yogurt
dairy120 ml
Imperial measurement: 1/2 cup
Gram flour (besan)
grain2 tablespoons
Tandoori masala
spice2 teaspoons
Kashmiri red chili powder
spice1 teaspoon
Turmeric powder
spice1/2 teaspoon
Cumin powder
spice1/2 teaspoon
Salt
seasoning1/2 teaspoon
Lemon juice
liquid1 tablespoon
Vegetable oil
fat1 tablespoon
Fresh coriander leaves
herb2 tablespoons chopped
Chaat masala
spice1/2 teaspoon
Method
Prepare the pineapple
5 minutesPeel the pineapple, remove the eyes, and slice it crosswise into 1 cm thick rings. Alternatively, cut into wedges. Remove the core if desired.
Make the marinade
3 minutesIn a bowl, whisk together yogurt, gram flour, tandoori masala, Kashmiri red chili powder, turmeric, cumin, salt, and lemon juice until smooth.
Marinate the pineapple
15 minutesPlace pineapple slices in a shallow dish. Pour the marinade over them, turning to coat evenly. Cover and refrigerate for at least 15 minutes, or up to 2 hours.
Preheat the grill
5 minutesPreheat a grill or grill pan over medium-high heat. Lightly oil the grates.
Grill the pineapple
8 minutesGrill the pineapple slices for 3-4 minutes per side, until char marks appear and the pineapple is tender. Baste with any remaining marinade while grilling.
Finish and serve
2 minutesTransfer grilled pineapple to a platter. Sprinkle with chaat masala and fresh coriander, if using. Serve hot or at room temperature.
Equipment
- Grill or grill pan
- Basting brush
- Mixing bowl
- Shallow dish
Nutrition facts
Tips
- For a dairy-free version, swap yogurt with thick coconut yogurt or a cashew-based alternative.
- Don't skip the rest in the marinade—it allows the spices to penetrate the fruit, giving deeper flavor.
- If using bamboo skewers, soak them in water for 30 minutes before grilling to prevent burning.
Serving suggestions
- Serve as an appetizer with mint chutney or as a side to grilled meats. Also delicious wrapped in warm naan with a drizzle of yogurt sauce.
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Recipe by
Anaya Narayanan
Specialises in Indian cuisineAnaya Sharma is a biryani specialist who layers rice like a architect.
Describe yourself in three words: Precise, proud, saffron hands.