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Pineapple, with its sweet, juicy, and aromatic qualities, is a favorite tropical fruit enjoyed worldwide. Its unique sweet-and-tangy flavor makes it a perfect addition to a variety of dishes, from salads and drinks to savory meals and desserts. This International Pineapple Day, indulge in some delightful recipes that highlight the fruit's exceptional taste.

Ingredients

• 1 medium pineapple, peeled and cut into thick slices
• 1–2 tbsp butter, ghee, or oil
• 1 tsp Chef Special Masala
• 1/2 tsp sugar
• ½ tsp salt
• 1 tsp vinegar

Method

Marinate the pineapple slices in a bowl with Chef Special Masala, sugar, salt, and vinegar. Heat the butter or oil in a pan, then add the marinated pineapple. Cook over medium heat for 5-7 minutes until the edges are caramelized, flipping halfway through. Serve hot, garnished with coriander. – Chef Sweety Singh

Ingredients:

• 1 cup boiled millets or cooked rice
• 2 tsp cold-pressed oil
• 2 tsp garlic, finely chopped
• 2 tbsp onion, roughly chopped
• 2 tsp ginger, finely chopped
• 1 tsp chili flakes
• ½ cup diced pineapple
• Salt to taste
• A few drops of soy sauce
• 1 tsp Szechwan chutney
• 2 tsp fresh coriander leaves, chopped

Method:

In a wok, heat the cold-pressed oil and sauté the garlic until fragrant. Add the onion and stir-fry for a minute, then add ginger and chili flakes. Incorporate the pineapple and cook for 1-2 minutes. Mix in the boiled millets or rice, seasoning with salt, soy sauce, and Szechwan chutney. Toss on high heat for 2-3 minutes, then add coriander leaves before serving hot. – Chef Vikas Chawla

Ingredients

• Puff pastry 800 gm
• Extra-large ripe pineapples
• 300 gm unsalted butter
• 300 gm caster sugar
• 2 deseeded and finely diced chillies
• 60ml white rum

Method

Roll out the puff pastry to 2mm thickness and chill for an hour. Cut out eight 16cm discs and freeze. Peel and slice the pineapples, then cook butter and sugar in a pan until caramelized. Add pineapple slices and cook until golden. Assemble the pineapple in a roasting tray, cover with pastry, and pour in the caramel. Bake at 180°C for 16 minutes, then serve warm with ice cream. – Chef Kishan Hari

Tarte Tatin of Pineapple with Ice Cream

Another Dessert Pineapple Halwa

Ingredients

• ½ cup semolina (sooji)
• 3 tbsp ghee (1 tbsp for roasting + 2 tbsp at the end)
• 2 cups water
• 4-5 drops of yellow food color or turmeric diluted in water
• ¾ cup unrefined sugar (desi khand)
• 1 cup finely chopped sweet pineapple
• ¼ tsp cardamom powder
• Few fried cashews

Method

Roast semolina with 1 tbsp ghee until aromatic. Add water and food color, stirring continuously until absorbed. Mix in sugar, cardamom, and pineapple, cooking until thickened. Stir in remaining ghee and cashews before serving warm. – Chef Vikas Chawla

Pineapple Halwa

Drink Pine Tepache

Ingredients

• 5lt jar
• 4.5 lt water
• 300 gm desi sugar
• Pineapple peels – 450-500 gm
• 2 green chilies
• 1 bay leaf
• 1" piece of cinnamon
• 1-2 star anise
• 4-5 cloves
• 4 green cardamom, crushed

Method

Wash the pineapple and add peels and other ingredients to a jar. Cover with a cloth and let it ferment at room temperature for 2-3 days until bubbly. Strain and refrigerate before serving chilled. – Chef Abhishek Karn

Pine Tepache

Fun Facts About Pineapple

• Pineapples consist of numerous small fruitlets that merge to create one fruit.
• The plant may take up to two years to yield its first fruit.
• Originating in South America, pineapples spread to tropical areas globally through trade.
• Historically, pineapples symbolize warmth and hospitality.
• This fruit contains bromelain, an enzyme that aids in protein digestion.