Try These Interesting Pineapple Recipes By Chef Kaviraj Khialani

Summers are not that bad when it comes to spoiling us with our fruit choices. From mangoes to pineapples, it is all about relishing the flavours of some of the most healthiest and delicious staples. Pineapples are among one such goodies that are vibrant in color and have a very sweet, yet tangy flavour at the same time. It can instantly brighten up your fruit bowl and add refreshment to your diet. Here are some cool recipes that can try using pineapples.

Hua Ha Hin Fried Rice

Ingredients

• Fresh Pineapple- 1 Cup Cubes
• Boiled White/Brown Rice- 2 Cups
• Oil- 2 Tsp
• Lemon Grass- 4-5 Pieces
• Garlic- 2 Tsp Sliced
• Spring Onions- 3-4 Sliced
• Ginger- 1 Tsp Shredded
• Slit Red And Green Chilies- 2 Each
• Carrots-1/4 Cup Small Cubes
• Red Capsicum-1/2 No Cubes
• Green Capsicum-1/2 No Cubes
• Salt And Pepper To Taste
• White Vinegar-1 Tsp
• Grain Sugar-1/2 Tsp
• Schezuan Sauce- 1 Tbsp.
• Tomato Ketchup-2 Tsp
• Water-1/4 Cup
• Boiled American Corn- ½ Cup
• Spring Onion Greens- ¼ Cup Chopped For Garnish.

Method

• Prepare all the ingredients for the fried rice.
• Heat oil in a pan add in the chilies, onions, ginger, garlic and saute for 1 min.
• Add in the veggies of your choice with capsicums, corn and give it a nice saute for 2 mins.
• Add in the pineapple cubes, seasonings, sauces and little water and allow to cook for 2-3 mins.
• Now add in the boiled rice and give it a nice toss, add a little soy sauce if desired, a pinch of sugar and white vinegar and serve hot garnished with spring onion greens.
• Non-veg variations: try adding marinated prawns, boiled eggs, scrambled eggs, boiled chicken cubes, roast sliced meat, sliced sausages etc.

Chin - Chin - Chu Skewers

Ingredients

• Fresh Pineapple Cubes- 2 Cups
• Paneer- 2 Cups Cubes

For The Marination:

• Oil/ Olive Oil- 2 Tbsp.
• Salt And Crushed Black Pepper To Taste
• Roasted Cumin Powder -1 Tsp
• Turmeric Powder- ½ Tsp
• Chili Flakes- 1 Tsp
• Mixed Herbs-1/2 Tsp
• Coriander Powder-1/2 Tsp
• Thick Hung Curd-1/2 Cup
• Lime Juice- 2 Tbsp.
• Chat Masala- ½ Tsp
• Skewers/ Sticks-10-12 No.
• Mustard Paste-1 Tsp
• Honey- 1 Tsp
• Chopped Green Chilies- 1 Tsp
• Ginger Paste-1 Tsp
• As An Option Mexican Peri Peri Spice Mix Can Be Used As Well.

Method

• Prepare all the ingredients for the skewers.
• In a mixing bowl combine all the ingredients for the marination, divide the mixture into two.
• Now add in the pineapple cubes into first half of the marination and mix well and keep chilled for 20 mins.
• To the second half of the marination add in the paneer cubes and mix well, chill for 20 mins.
• Assemble the pineapple and paneer or tofu/chicken cubes on to the satay sticks or skewers and heat up a grill pan or griller and grease it well.
• Arrange the skewers on the hot grill and allow to get the grill marks for a couple of mins on each side and lightly brush with the marination while it is being cooked, serve hot with dips and sauces of your choice.
• Non-veg variations: try the same recipe with medium sized prawns and pineapple, chicken sausages with pineapple, boiled baby potatoes and pineapple cubes, tofu, tempeh etc.

Don't miss:3 Amazing Ways To Make The Most Loved Kadi!

Pineapple Pot Meal

Ingredients

• Fresh Pineapple- 2 Cups Cubed
• Chicken Cubes / Soy Chunks- 1 Cup
• Assorted Cubes Of Red/Green/Yellow Capsicums- 1 Cup
• Mushrooms-1 Cup Cut 1 X 4
• Oil- 1 Tbsp.
• Butter- 1 Tsp
• Cooked White/Brown Rice- 2 Cups
• Chili Flakes-1 Tsp
• Mixed Herbs- 1 Tsp
• Tomato Sauce- ¼ Cup
• Water/ Veg/Chicken Stock- 2 Cups
• Soy Sauce- 2 Tsp
• Schezuan Sauce- 2 Tsp
• White Vinegar- 1 Tsp
• Roasted Crushed Peanuts- 2 – 3 Tbsp.
• Salt And Pepper To Taste
• Spring Onion Greens- 2 Tbsp. Chopped
• Fresh Basil Leaves -8 -10 No
• Corn Flour – 2 Tsp Plus 4 Tsp Cold Water To Be Mixed.

Method

• Prepare all the ingredients for the fried rice recipe.
• Heat oil and butter in a pan, add in the ingredients one by one and give them a nice toss.
• Add in the pineapple cubes, vegetables of your choice or chicken cubes/paneer cubes /tofu and saute on high for 1 min, reduce the flame add little water or stock and the seasonings and sauces. Cover and allow to cook for 4-5 mins, add corn flour water solution thicken slightly and cook for 2-3 mins more.
• Add in the rice and toss it well, allow it to cook for another 2-3 mins until it is all well mixed.
• Garnish with fresh herbs, crushed peanuts and spring onion greens.
• Portion the rice and pineapple mixture into a scooped out pineapple boat and serve it hot.
• Non-veg variations: try adding shredded chicken, cleaned prawns or shrimps, sliced roast meat or even shredded double fried egg into the rice for a change.

Don't miss:Here Are Some Amazing Bitter Gourd Recipes By Chef Kaviraj Khialani

Insalata Ananasa

Ingredients

For The Body Of The Salad:

• Fresh Pineapple Cubes- 2 Cups
• Boiled Chickpeas- 1 Cup
• Tomato Dices- ¼ Cup
• Shallots- 3-4 Sliced
• Cucumber- 1 Small Diced.
• For The Base Of The Salad:
• Assorted Lettuce Leaves- 1 Cup Or Shredded Cabbage
• For The Dressing Of The Salad:
• Olive Oil- 2 Tsp
• Tahini Paste/White Sesame Seed Paste- 2 Tsp
• Lime Juice- 2 Tbsp.
• Flax Seeds/ Sunflower Seeds- 2 Tsp
• Mint Leaves- 2 Tbsp.
• Garlic- 1 Tsp Chopped
• Ginger Juice- 2 Tsp
• Honey-1 Tbsp.
• Mustard Paste-1 Tsp
• Fresh Orange Segments- 2-3 Tbsp.

For The Garnish Of The Salad:

• Olives/ Gherkins/ Cherry Tomatoes/ Coriander/ Micro-Greens

Method

• Prepare all the ingredients for the salad.
• In a mixing bowl combine together ingredients for the dressing and mix well.
• Toss the body of the salad with the dressing just before serving the salad.
• Assemble the base on a serving salad plate and place the tossed salad and garnish it appropriately and serve.
• Non-veg variations: try adding boiled chicken cubes, boiled cubed eggs, sliced chicken sausages, shredded ham or salami, saute or boiled prawns.

Don't miss:Chef Kaviraj Shares Some Scrumptious Recipes You Can Prepare With Leftover Bread

Tropical Pineapple Pudding

Ingredients

• Fresh Pineapple- 2 Cups Cut Into Small Pieces
• Sponge Cake Crumbs- 2 Cups- Eggless Can Be Used As Well.
• Vanilla Flavored Custard- 2 Cups Chilled
• Assorted Chopped Nuts- 2 Tbsp.
• Sliced Cherries- 2 Tbsp.
• Crushed Or Crumbled Up Biscuits/Chocolate Cookies- ½ Cup
• Fresh Tender Coconut Malai-1/2 Cup Sliced.
• Rabdi-1 Cup Or Whipped Sweetened Cream Can Be Used.

Method

• Prepare all ingredients for the dessert.
• In a serving dish or bowls create a base of the custard, add in a few cubes of pineapple, cake crumbs and nuts, cherries etc and top with some rabdi and crushed cookies/biscuits.
• Repeat the layers and add the tender coconut as well in the layers, add in the nuts and cherries and allow to chill in the fridge for 2-3 hours and then serve chilled.
• Variations for the sweet: try adding crumbled up moti choor ladoo as well into this sweet, chocolate walnut brownie can also be used, also add crushed praline or chikki, use soy milk for the custard and add date puree to make it sweet as well, also add other seasonal fruits to the pudding.

Chef Kaviraj Khialani is a known celebrity Master Chef who has experience in hospitality and airlines. He is also an author, food writer, food designer, consultant, and creative cuisine specialist. Stay tuned to Herzindagi for more such amazing recipes.