Pineapple Raita is a sweet and savory Indian raita recipe. It is a gluten-free, unique raita packed with the flavor of pineapple. Restaurant-style pineapple raita is one of my favorite summer side dishes.
Raise your hand if you love the classic pineapple raita served at Indian restaurants. Oh God, it is one of my favorite side dishes to accompany the spicy Indian main course.
Sometimes pineapple raita is served as a side dish, and sometimes it’s more of a summer sweet treat – it can be literally enjoyed during any hour of the day.
I am happy to announce that this raita with pineapple is as good as the one served at restaurants.
It requires a few basic pantry staples to make delicious fruity raita at home. The prominent flavor in this raita is of sweet pineapple.
I have tried this recipe with both canned pineapple and the fresh pineapple. And in my opinion, both taste equally delicious.
Key Recipe Notes For Pineapple Raita
If you are using fresh pineapple to make the raita try to consume it as soon as possible. There might be chances of the curd turning bitter after a few hours due to the tartness of the pineapple.
The best possible solution to avoid this bitterness situation is to either add the pineapple at the last minute of serving or don’t let raita sit in the fridge for too long.
A dash of roasted cumin powder does all the magic and bridge the gap between the sugar and salt.
Adjust the amount of sweetness as per your preference in the raita. I like my pineapple raita on a medium-sweet side, so a tablespoon or two of granulated white sugar is good enough for me to sweeten the curd.
It is best to taste the curd, pineapple and then adjust the amount of sugar, salt, and spices accordingly.
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Restaurant Style Pineapple Raita Recipe
- 2 Cup chopped pineapple
- 2 Cup curd or yogurt
- Salt to taste
- 2 tablespoon sugar or to taste
- 2 teaspoon roasted cumin powder (jeera powder)
- 1 teaspoon Chaat masala
- 1/4 teaspoon red chili powder
- Whisk the yogurt and sugar together until well combined and no lumps remain.
- Squeeze out the pineapple, in case there is excess liquid.
- Add chopped pineapple, spices and salt. Mix nicely.
- Taste, if required add more sugar or spices as per your taste preference.
- Garnish with chopped coriander leaves.
- Keep the raita in the fridge until ready to serve.
- Serve Pineapple Raita chilled.
- If you are using fresh pineapple to make the raita try to consume it as soon as possible. There might be chances of the curd turning bitter after a few hours due to the tartness of the pineapple. Or add the pineapple at the last minute of serving or don’t let raita sit in the fridge for too long.
- Adjust the amount of spices, sugar, and salt according to the taste of the pineapple.
- If you are using canned pineapple taste and then add sugar accordingly.