Sweet, juicy, and fragrant, pineapple is one of the world's most beloved tropical fruits. On International Pineapple Day, celebrated annually on June 27, food lovers can explore its versatility through a range of dishes curated by top chefs. The fruit's natural sweet-and-tangy flavour makes it a star in salads, beverages, savoury dishes, and desserts.
Spicy Pan-Fried Pineapple as a Starter
Chef Sweety Singh presents a simple yet flavourful starter: spicy pan-fried pineapple. To prepare, peel and slice one medium pineapple into thick discs. In a bowl, toss the slices with 1 tsp Chef Special Masala, ½ tsp sugar, ½ tsp salt, and 1 tsp vinegar. Heat 1–2 tbsp butter, ghee, or oil in a pan. Add the marinated pineapple and cook on medium flame for 5–7 minutes until the edges are charred and caramelised, flipping halfway. Serve hot, garnished with coriander.
Pineapple Millet or Fried Rice as a Main Course
Chef Vikas Chawla offers a main course that pairs pineapple with millets or rice. For this recipe, heat 2 tsp cold-pressed oil in a wok. Add 2 tsp finely chopped garlic and sauté until fragrant. Add 2 tbsp roughly chopped onion and fry for a minute. Stir in 2 tsp chopped ginger and 1 tsp chili flakes. Add ½ cup diced pineapple and cook for 1–2 minutes. Mix in 1 cup boiled millets or cooked rice. Season with salt, a few drops of soy sauce, and 1 tsp Szechwan chutney. Toss on high heat for 2–3 minutes. Garnish with chopped coriander and serve hot.
Tarte Tatin of Pineapple with Ice Cream for Dessert
Chef Kishan Hari presents an elegant dessert: Tarte Tatin of pineapple with ice cream. Roll out 800 gm puff pastry to 2 mm thickness and rest for 1 hour. Cut eight 16 cm discs, prick with a fork, and freeze. For the caramelised pineapple, peel and core extra-large ripe pineapples, cut into eight 3 cm thick discs, and pat dry. In a heavy-based pan, cook 300 gm unsalted butter and 300 gm caster sugar until a golden caramel forms. Add pineapple slices and cook until deeply caramelised on both sides. Stir in 2 deseeded and finely diced chillies and 60 ml white rum. Cool to room temperature. Arrange pineapple slices in a roasting tray, place a pastry disc over each, fold edges down, and pour remaining caramel around. Refrigerate until ready. Bake at 180°C for 16 minutes. Rest for 30 minutes, reheat for 5 minutes, invert onto a board, glaze with caramel, and serve warm with ice cream.
Pineapple Halwa: A Traditional Indian Sweet
Chef Vikas Chawla also shares a recipe for pineapple halwa. Lightly roast ½ cup semolina (sooji) with 1 tbsp ghee on low flame for 10 minutes, stirring continuously. Add 2 cups water and a few drops of yellow food colour or turmeric water. Cook for 2–3 minutes until soft and fluffy. Add ¾ cup unrefined sugar (desi khand), ¼ tsp cardamom powder, and 1 cup finely chopped sweet pineapple. Cook until sugar dissolves and mixture thickens. Add 2 tbsp ghee and fried cashews, mix well, and serve warm.
Pine Tepache: A Fermented Drink
Chef Abhishek Karn presents Pine Tepache, a traditional fermented beverage. In a 5-litre jar, combine 4.5 litres water, 300 gm desi sugar, 450–500 gm pineapple peels, 2 green chillies, 1 bay leaf, 1" cinnamon stick, 1–2 star anise, 4–5 cloves, and 4 crushed green cardamom pods. Stir well. Cover with muslin cloth and leave at room temperature (28–35°C) for 2–3 days until it develops a sweet-tangy flavour and light fizz. Strain and refrigerate. Serve chilled.
Fascinating Facts About Pineapple
Every pineapple is made up of dozens of tiny fruitlets that fuse together. The plant can take up to two years to produce its first fruit. Originating in South America, pineapples spread through trade and exploration. Historically, they symbolise warmth and hospitality. The fruit contains bromelain, an enzyme that aids protein digestion.
