Lifestyle Desk: If you think that tandoori taste is limited only to things like paneer, mushroom or chicken, then now it is not so at all. With changing times, people are preferring to do new experiments in traditional recipes. This is the reason why fusion dishes made from fruits are also becoming increasingly popular. One of these is Tandoori Pineapple, which is a great combination of sweet, mild spicy and smoky flavors. Light charred from outside and juicy from inside, this dish looks very attractive not only in taste but also in appearance.
And in this season, pineapples are available in the market. In such a situation, making this dish becomes even more fun. The best thing is that no special ingredients are required to make it. It can be prepared easily with the help of common spices and curd present in the house. Be it a small party at home, weekend dinner, barbeque night or just serving something different with evening tea, Tandoori Pineapple can win the hearts of guests on every occasion. This fusion recipe is trending a lot on social media too. So let’s know how to make Tandoori Pineapple.
Pineapple-1 small fresh (cut into thick squares)
Thick curd – ½ cup
Ginger-garlic paste-1 tsp
Red chilli powder-1 tsp
Turmeric-½ tsp
Coriander powder-1 tsp
Cumin powder-½ tsp
Garam masala-½ tsp
Chaat masala-½ tsp
Kasoori Methi-1 tsp
Mustard oil-1 tablespoon
salt-as per taste
lemon juice
Wooden skewers (if grilling)
1-First of all, add curd, red chilli, turmeric, coriander powder, cumin powder, garam masala, kasuri methi, salt, mustard oil and a little lemon juice in a big bowl and mix well. If you like mild spicy taste, you can also add ginger-garlic paste to it.
2-Now put the pineapple pieces in this prepared marinade and coat well. Keep it covered for at least 20 to thirty minutes, so that the flavor of the spices gets absorbed well into the pineapple.
3-After this, put the marinated pieces on the skewer and cook in a preheated oven, air fryer or tandoor at 200 degrees Celsius for about 12 to 15 minutes.
4- Keep turning occasionally so that it gets light golden and charred texture from all sides. If there is no oven, it can also be roasted on low flame on a non-stick pan or grill pan.
5- Sprinkle some chaat masala and lemon juice on the prepared tandoori pineapple. Garnish with finely chopped green coriander or mint leaves. Serve it hot with mint chutney, curd dip or masala mayo.
