Pineapple Raita Recipe

Pineapple Raita is a easy and refreshing dish which need no cooking at all. It is simply made by mixing fresh curd with juicy pineapple chunks and few pomegranate seeds, then finishing with pinch of simple spice powders on top. The combo makes it colorful to look and tasty to eat.

This raita hardly takes few minutes to put together and it gives nice cooling balance when lunch or dinner is too spicy or rich.It feels light, cooling and also looks colorful because of the fruits. The curd makes it creamy while the pineapple bits give small bites of sweetness in between and makes it delicious.

Jump to:

• About Pineapple Raita
• Pineapple Raita Ingredients
• How to make Pineapple Raita Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Pineapple Raita

Pineapple Raita is one of the most popular fruit raitas and many people love to have it with rice dishes. Unlike onion or cucumber raita, this one has its own sweet flavor from pineapple which mixes nicely with chilled curd. The spice powders add one more layer of taste that makes it very unique.

It is quite commonly served in restaurants along with biryani or pulao. The texture is creamy from the curd but with juicy bites of pineapple and sometimes pomegranate too. The roasted jeera and the chilli powder add a mild spice kick, so it is never too plain.

There are small variations possible like using canned pineapple, adding black salt, or even leaving out pomegranate if you don't have. Each version comes out little different but still tastes nice. The main flavor is always pineapple, which makes this raita stand out.

I usually prepare this when we cook spicy pulao or biryani at home. We love this chilled pineapple raita feels really refreshing.

Pineapple Raita Ingredients

• Curd - I have use thick curd here, it give creamy texture and also keeps the raita not turn watery. Homemade curd works also, just make sure it is thick type.
• Pineapple - Fresh pineapple chunks are best, they give natural sweet with little tang. If fresh not there, you can use canned pineapple also, just rinse syrup before using.
• Pomegranate - Small red seeds add crunch, color and mild sweet. You can skip if not in hand, but I like adding because it makes raita look fresh.
• Sugar - Adding little sugar helps to balance sour of curd and tang of pineapple. Adjust depend how sweet your pineapple is.
• Spice Powders - I have use red chilli powder, roasted jeera powder and chat masala. It give spice, taste and slight tang punch. Pinch of black salt also can be added if you like.
• Coriander leaves - Fresh coriander brings nice smell and bright color. Just small handful chopped is enough.

Why This Recipe Works

• This recipe is simple and quick, doesn't need any cooking step.
• It is a light and cooling dish which balance out heavy meals nicely.
• Pineapple and pomegranate with curd makes it both refreshing and filling.
• You can change sweetness or spice according to your taste easily.
• It looks colorful on table, so good to serve for family or guests.

Similar Recipes

• Carrot raita
• Cucumber raita
• Onion raita
• Beetroot raita
• Mixed veg raita

How to make Pineapple Raita Step by Step

1.Take curd in a mixing bowl, whisk it well. Now add sugar, red chilli powder, roasted jeera powder, chat masala powder and salt. Mix well.

2.Now add pineapple cubes, pomegranate and coriander leaves. Give a quick mix.

Serve with pulao / rotis!

Expert Tips

• Use hung curd - If you want thick creamy raita, you can use hung curd. It make raita look rich and fruits don't sink in bottom.
• Pick sweet pineapple - Ripe pineapple works best, it gives natural sweetness. If pineapple too sour, taste of raita not come good.
• Chill the fruits - If you keep pineapple and pomegranate in fridge before mixing, raita feels extra cooling. I usually do this in summers, it taste so good.
• Don't overmix - If you stir fruits too much inside curd, it can release juice and make raita watery. Just fold lightly and leave.
• Add nuts - Small chopped cashew or almond give crunch. Not traditional, but I have tried and it taste nice in party version.

Serving and Storage

Serve Pineapple Raita along with pulao, biryani, rotis or even some simple fried rice. It match so well with spicy dishes because the curd and fruits cools down the mouth and balance the heat. Store leftover in fridge and finish within one day because fruits inside curd don't stay fresh for long. Avoid keeping outside for long time.

FAQS

1.Can I skip pomegranate?

Yes, you can leave out pomegranate, raita still taste good with only pineapple.

2.Can I add canned pineapple?

Yes, you use canned pineapple, but wash to remove extra syrup sweetness.

3.Can I make this ahead?

You can mix curd with spice powders ahead, but add fruits only before serving.

4.Can I replace salt with black salt?

Yes, black salt works very well and give strong flavor to raita.

5.Is this dish very sweet?

No, it is balanced taste with sweet pineapple, sugar, curd tang and spice.

If you have any more questions about this Pineapple Raita Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

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📖 Recipe Card