Pineapple Raita
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Delight your guests by serving this sweet and tangy pineapple raita – a yogurt-based condiment that is a cooling accompaniment to spicy biryanis and parathas.
Most people like to finish their meals with dessert. For some, it has to be raita – a yogurt-based condiment made by adding either fruits or vegetables to yogurt along with a few spice powders such as chili and cumin.
Pineapple raitas are the best because it fulfills the need of both – dessert as well as raita. Sweet and tangy pineapple, when combined with freshly whisked chilled yogurt, along with sugar, salt, and some chili and cumin powder is pure bliss. It is so delicious that I’ll share this advice with you – always make more than you think you’ll need – this addictive raita will be gone in seconds.
The cooling effect that yogurt has is perfect to counter the heat and spice that our curries and biryanis are so well known for. No wonder most Indian meals are often accompanied by raitas.
How to make the best-tasting Pineapple (Ananas) Raita
The hero of this recipe is pineapple, that’s why if you want your dish to really shine, make sure you use a well-ripened pineapple.
How to pick a pineapple?
A ripe pineapple works best for this recipe as it is sweet, juicy with just the right amount of tang. To pick a ripe pineapple, follow the guidelines below –
- Fragrance – Do the sniff test. Sniff the base of the fruit and it should smell fragrant.
- Feel – Squeeze the pineapple and it should be ‘slightly’ soft.
- Color – A ripe pineapple is usually golden yellowish in color with bright green leaves. If it has turned orange, it is over-ripe and past its prime.
It is best to pick a ripe pineapple then picking a green one and allowing it to ripen on your countertop since they achieve maximum sweetness when harvested ripe.
Can I use canned pineapples for this recipe?
Yes, you can – just drain the liquid and chop the pineapple pieces to the desired size. I believe that the taste of fresh pineapple can’t be beaten so that would be my recommendation.
How to prevent pineapple raita from getting bitter?
Pineapple raita made from fresh pineapples may get bitter because it contains an enzyme called bromelain which reacts with dairy products. Here’s what we can do about it –
- Consume the pineapple raita in a couple of hours.
- Heating destroys this enzyme – Saute the pineapple before adding to the raita. If you are wondering if it impacts the taste, don’t. My recipe calls for caramelizing the pineapple and that not only prevents the bitterness, but also adds an extra dose of sweetness (a.k.a deliciousness) to this recipe.
- Use canned pineapples – pineapples are heated before they are canned and that takes care of the bitterness.
If you love raita as I do, here are two other raita recipes for you to check out – Cucumber tomato raita and cucumber raita.
Check out a few more raita recipe ideas to go with your Indian meals below or click here to find a list of ten raita recipes – some classics, a few new, and some with a twist.
- Cucumber raita recipe – This delicious mix made from grated cucumber and yogurt is our favorite raita to pair with any Indian meal.
- Cucumber tomato raita – A simple raita recipe made from everyday pantry ingredients.
- Onion raita – If you have been craving some Indian raita to go with your biryani, then this recipe is for you. Make it with ingredients that you have at home and in less than 5 minutes. It is the perfect way to finish off a delicious Indian meal.
- Boondi raita – crispy chickpea flour balls soaked in spice-infused creamy yogurt, that’s what this delicious boondi raita is made of.
- Mango raita – If you love mangoes, then this mango raita recipe has your name written all over it. Enjoy it as a dessert or as a side dish along with a spicy Indian meal.
- Mint Raita – This refreshing yogurt-based dip made from mint is a worthy accompaniment to delicious biryanis, parathas, and other grilled Indian foods. Learn how to make it in under 5-minutes.
Pineapple Raita
Delight your guests by serving this sweet and tangy pineapple raita - a yogurt-based condiment that is a cooling accompaniment to spicy biryanis and parathas.
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Servings: 4
Ingredients
- 2 cups pineapple chunks
- 2 tablespoons sugar
- 2 cups thick yogurt
- ¼ teaspoon chili powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon roasted cumin powder
- ½ teaspoon black salt
- 1 tablespoon dried crushed mint leaves (or use fresh ones)
- ¼ cup chopped cilantro optional
- ¼ cup pomegranate arils optional
Instructions
- Place a pan over medium heat and add pineapple chunks and sugar.
- Cook for about 2-3 minutes and turn the pineapple chunks once. Shake the pan to allow the caramelized sugar to coat the pineapple nicely. Cook for another 2-3 minutes till the pineapple turns golden brown.
- Whisk the yogurt till it is smooth. Add the remaining ingredients (chili powder, pepper powder, black salt, roasted cumin powder, and mint leaves) and mix well.
- Do a taste test and adjust the seasonings as needed. Refrigerate for an hour.
- Sprinkle with cilantro and pomegranate arils before serving.
Notes
- Use thick yogurt for best results.
- Pineapple raita can be stored in the refrigerator for a couple of days but it tastes best when consumed the same day.
- Yogurts in India are sourer than the ones found in the US. To cut the sourness, add 1/4th cup milk. Make sure you are using thick yogurt or strain the yogurt if needed before adding milk.
- If the pineapple is letting out juice while it is being cut, reserve the juice and add it to the raita.
Read the post...For helpful information on ingredient swaps, storage tips, meal prep ideas, and variations!
Disclaimer: Approximate nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.
Nutrition
Calories: 263kcalCarbohydrates: 55gProtein: 11gCholesterol: 5mgSodium: 334mgPotassium: 516mgFiber: 4gSugar: 51gVitamin A: 290IUVitamin C: 27.9mgCalcium: 161mgIron: 1.3mg
Course: Side Dish
Keywords: Pineapple raita, Ananas raita
Cuisine: Indian
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