Do you want to spice things up on the grill this summer? Then give this Vegan Tandoori Pineapple Tikka a try. This will be one of the most amazing sides/appetizers that you grill this summer season.
Tandoori Pineapple is a delicious tandoori snack where Pineapples are marinated in a spiced yogurt-based marinade, arranged on skewers, and grilled in the oven.
It is to die for and adds so much to any grilling dish. With this quick and easy recipe, you will be sure to have the MOST delicious pineapple recipe and your family will be raving about it.
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Grilling season is such a favorite!
It gives you a great opportunity to spend time with your family and friends.
We love to grill for the sheer joy of cooking. The sizzle on the grates, the smell rising to the sky, the juices dripping on the coals….. There is something magical in grilling!!
The same goes for cooking food in Tandoor.
Tandoori food is not only delicious but is also an all-time favorite food for Indians!
Tandoori food is cooked in a tandoor which gives it a smoky and charcoal flavor that wakes up your senses instantly.
But not all people have a grill and tandoor at home.
So in today’s recipe of Tandoori Pineapple, I have used Oven.
Don’t worry if you don’t have an oven – instead of grilling in the oven, you can make Pineapple Tikka Recipe on the stovetop on a tawa/skillet or even an air-fryer.
In this post, I am sharing all the methods.
But first, let’s briefly understand what is Tandoori Pineapple, also called Pineapple tikka.
Tikka means anything that is marinated and then cooked in tandoor/grill/oven/stove top.
Tandoori Pineapple is made just like the popular Indian dish paneer tikka.
It is a delicious starter made by marinating pineapple cubes with spices and cooking on a stove/oven/tandoor. It is one of the most popular starters in Barbeque nation Restaurant.
Bell peppers (capsicum) have been added along with pineapple in this recipe. The bell pepper adds flavor and nutrition and you can add as many as you like.
This Tandoori Pineapple is also a great side dish for barbecues, like with this Black bean and quinoa burger.
It is so simple to make and will whisk up quickly.
When I tell you that this is one of the best sides/appetizers that you will grill this summer, it is no joke! It goes great with anything that you will grill.
It will be the talk of any party or gathering. I know that you will love this just as much as we did. It is truly a five-star recipe!
How to choose Pineapple?
For this recipe, choose ripe pineapple. Look for a pineapple with a fresh green stem. Choose a pineapple that’s golden in color and aromatic. The more yellow the pineapple looks, the riper it is. Avoid fruit with a greenish hue, as they are likely raw.
Ingredients required
- Pineapple – this recipe works best with ripe pineapples.
- Bell Pepper – for the extra crunch. You can use any color bell pepper.
- Spices – Basic Indian spices like turmeric powder, chili powder, cumin powder, salt, chaat masala, Kasuri methi, and garam masala is used.
- Curd – This ingredient is the base of the marinade. Use hung curd or full-fat Greek yogurt.
- Sweetener – I have used maple syrup. You can use any sweetener of your choice.
- Lemon juice – To balance the sweetness. You can use lime juice or even orange juice for zesty flavors.
- Mint – For the refreshing flavors. You can add cilantro too along with mint.
- Oil – Any oil will work in this recipe.
Step-by-step process
Step 1. Prepare marination and marinate the pineapple and bell pepper
- Take yogurt in a large mixing bowl. I have used greek yogurt. You can use regular curd too, but first, strain it for several hours until you have thick yogurt left (called hung curd), and then use it in the recipe.
- Add all the ingredients for the marinade to the yogurt- oil, roasted cumin powder, chaat masala, turmeric powder, garam masala, Kashmiri red chili powder, Kasuri methi, and salt. Whisk to combine everything.
- Add in pineapple cubes, bell pepper cubes, and chopped mint. Mix until all the pineapple and bell pepper pieces are well coated with the marinade. Cover the bowl and refrigerate for a minimum of one hour.
Step 2. Skewer it
- If using wooden skewers, soak them in water for 10 minutes which prevents them from burning.
- After one hour, take the marinated pineapple and bell pepper out of the refrigerator. Take a skewer and arrange pepper, and pineapple on a skewer, alternating with each other. Prepare all skewers the same way.
Step 3. bake/roast them
- Pre-heat oven to 450 F degrees for about 15 to 20 minutes.
- Prepare a baking sheet lined with parchment paper.
- Arrange all the skewers.
- Spray or apply some oil to the tikka. This is important so that the veggies and pineapples don’t dry out.
- Bake at 450 F degrees for 8 to 10 minutes and then turn your oven on the broil.
- Broil for 2 to 3 minutes until pineapple pieces look a little charred. Keep an eye on it.
Step 4 Serve
- Remove from oven, squeeze lemon juice, sprinkle chaat masala, and serve them hot with mint chutney, and lemon slices.
Tips, notes, and quick FAQs
- Make sure that you do not cut the pineapple cubes too thin. Three-fourths to 1 inch should do nicely. This will ensure that they hold up their shape during cooking.
- If you don’t have fresh pineapple, you can use canned rings instead. Cut them into cubes.
- You can make this recipe using an outdoor charcoal grill, electric grill, or a grill pan.
- If you don’t have time, feel free to buy pre-cut pineapple in the produce aisle.
- This dish will stay fresh in the refrigerator for up to 3 days. You can eat it chilled, or reheat it in the microwave for 15-30 seconds. I like to use leftovers in sandwiches, burgers, wraps, on a Hawaiian-style pizza, or in a salad.
- I don’t recommend freezing this recipe as the pineapple will be watery when thawed.
- Marinated pineapple and bell pepper can be refrigerated for up to 24 hours
- I like to use small wooden skewers when serving as an appetizer or entertaining.
- Tandoori pineapple tikka skewers are best when enjoyed hot.
Heat 1 tablespoon oil in a non-stick pan/tawa or a well-seasoned cast iron skillet. Place the marinated pineapple and bell pepper skewer and cook on medium heat until charred from all the sides.
If you don’t have skewers, heat oil in a pan, add marinated ingredients, and pan roast them for about 10 minutes, flipping frequently.
Lightly spray or brush the air fryer basket with oil. Line the skewers 4 to 5 skewers inside the basket and spray over lightly with oil.
Cook for 5 minutes at 360°F (180° C). Turn the skewers, spray lightly with oil and cook for another 2 to 3 minutes.
You can also make pineapple tikka without the skewers. Simply place the marinated pineapple and peppers directly in the air fryer basket, just remember not to overcrowd and spray the basket with oil before.
Some more Pineapple recipes
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Tandoori Pineapple | Pineapple Tikka
Ingredients
- 2 cup Pineapple cubes cut into big cubes, around 1 inch width and 1.5 inch length
- 1.5 cups bell pepper cut into big cubes, around 1 inch
- 2 tablespoon Mint leaves
For Marinade
- ½ cup Hung curd or greek yogurt
- 1 teaspoon Kashmiri Red chili powder
- 1 teaspoon Roasted cumin powder
- ¼ teaspoon Turmeric powder
- ½ Salt or to taste
- ½ teaspoon Chaat masala
- ¼ teaspoon Garam masala
- ¼ teaspoon Kasuri methi
- ½ tablespoon Lime juice
- 1 tablespoon Maple syrup or honey
- 2 tablespoon Oil + some more
Instructions
Step 1. Prepare marination and marinate the pineapple and bell pepper
- Take yogurt in a large mixing bowl. I have used greek yogurt. You can use regular curd too, but first, strain it for several hours until you have thick yogurt left (called hung curd), and then use it in the recipe.
- Add all the ingredients for the marinade to the yogurt- oil, roasted cumin powder, chaat masala, turmeric powder, garam masala, Kashmiri red chili powder, Kasuri methi, and salt. Whisk to combine everything.
- Add in pineapple cubes, bell pepper cubes, and chopped mint. Mix until all the pineapple and bell pepper pieces are well coated with the marinade. Cover the bowl and refrigerate for a minimum of one hour.
Step 2. Skewer it
- If using wooden skewers, soak them in water for 10 minutes which prevents them from burning.
- After one hour, take the marinated pineapple and bell pepper out of the refrigerator. Take a skewer and arrange pepper, and pineapple on a skewer, alternating with each other. Prepare all skewers the same way.
Step 3. bake/roast them
- Pre-heat oven to 450 F degrees for about 15 to 20 minutes.
- Prepare a baking sheet lined with parchment paper.
- Arrange all the skewers.
- Spray or apply some oil to the tikka. This is important so that the veggies and pineapples don’t dry out.
- Bake at 450 F degrees for 8 to 10 minutes and then turn your oven on the broil.
- Broil for 2 to 3 minutes until pineapple pieces look a little charred. Keep an eye on it.
Step 4 Serve
- Remove from oven, squeeze lemon juice, sprinkle chaat masala, and serve them hot with mint chutney, and lemon slices.
On Stove – top
- Heat 1 tablespoon oil in a non-stick pan/tawa or a well-seasoned cast iron skillet. Place the marinated pineapple and bell pepper skewer and cook on medium heat until charred from all the sides. If you don’t have skewers, heat oil in a pan, add marinated ingredients, and pan roast them for about 10 minutes, flipping frequently.
In Air-fryer
- Lightly spray or brush the air fryer basket with oil. Line the skewers 4 to 5 skewers inside the basket and spray over lightly with oil.Cook for 5 minutes at 360 °F. Turn the skewers, spray lightly with oil and cook for another 2 to 3 minutes.You can also make pineapple tikka without the skewers. Simply place the marinated pineapple and peppers directly in the air fryer basket, just remember not to overcrowd and spray the basket with oil before.
Video
Notes
- Make sure that you do not cut the pineapple cubes too thin. Three-fourths to 1 inch should do nicely. This will ensure that they hold up their shape during cooking.
- If you don’t have fresh pineapple, you can use canned rings instead. Cut them into cubes.
- You can make this recipe using an outdoor charcoal grill, electric grill, or a grill pan.
- If you don’t have time, feel free to buy pre-cut pineapple in the produce aisle.
- This dish will stay fresh in the refrigerator for up to 3 days. You can eat it chilled, or reheat it in the microwave for 15-30 seconds. I like to use leftovers in sandwiches, burgers, wraps, on a Hawaiian-style pizza, or in a salad.
- I don’t recommend freezing this recipe as the pineapple will be watery when thawed.
- Marinated pineapple and bell pepper can be refrigerated for up to 24 hours
- I like to use small wooden skewers when serving as an appetizer or entertaining.
- Tandoori pineapple tikka skewers are best when enjoyed hot.
Nutrition
Warm regards,
Dhwani.
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