Pineapple raita is a creamy sweet raita loaded with juicy pineapple chunks and contains minimal ingredients. I like to preserve the original taste so I prefer to skip tempering, chili, and spices in this recipe. The raita pairs well with spicy curries such as veg kolhapuri, achari chicken, egg masala, and many such dal and curries categorized as hot and spicy.
Pineapple raita is not about just adding pineapple chunks in the flavored yogurt. There is an essential step in the preparation, cooking the pineapple pieces in a sugar syrup before using them in the raita. That’s what makes this raita incredibly delicious. I like to refrigerate the raita for a couple of hours before eating. Pineapple raita is my favorite type of raita, and I sometimes consume it as a dessert.
- One cup (ripe & sweet) pineapple chunks.
- Two cups strained Indian yogurt or plain Greek yogurt.
(I prefer Green Mountain creamery’s plain greek yogurt.)
- 3 tbsp cane sugar (for making the syrup.)
- 1 tsp cane sugar (for the raita.)
(If you’re watching your sugar, you can use Erythritol. More details on Erythritol can be found in my blog article https://edesiadiaries.com/2020/05/05/low-calorie-fine-vermicelli-pudding/)
- A pinch of ground cumin.
- 1/4th cup chilled whole milk. (optional)
(If pineapple raita gets too thick, you can add milk to adjust the consistency.)
- 1/2 cup water or pineapple juice (for making the sugar syrup.)
(If you saved the oozing juice while cutting the pineapple, use that instead of water for the better flavor.)
- Salt as per your taste.
(It requires minimal salt as the raita is on the sweeter side.)
- Sweetened cherry, cilantro leaves, and 8-10 tutti-frutti for garnishing,
as shown in picture #1
- Heat water (or if you saved the pineapple juice while you were cutting the pineapple into pieces) in a pan, add 3 tbsp sugar, and add pineapple pieces in it. Let it cook for 8-10 mins, keep stirring occasionally and break pineapple chunks into smaller pieces as they cook. Keep it aside to cool down.
- Add 1tsp sugar, cumin powder, and salt in the yogurt, whisk until you get the smooth consistency.
- Next, pour cooked pineapple in the yogurt. Mash a few pineapple pieces while mixing them into the whisked yogurt.
- Refrigerate the mixture for a couple of hours. If the raita has thickened, add a little bit of chilled whole milk before serving.
- Garnish the pineapple raita with cherry, tutti-frutti, cilantro leaves, and cooked pineapple pieces, as shown in picture #4. Serve chilled!
You can also blend few pineapple chunks and cook it along with the pieces in the sugar syrup to add an extra flavor to the raita. The remaining preparation remains the same. The raita tastes scrumptious when chilled overnight. I eat it more like a dessert than a raita.