My recipe for pineapple raita is simple to make and quite delicious. This yogurt-based dish features a cool, creamy texture and is bursting with the flavors of sauteed fresh juicy pineapple and zesty serrano chiles.
Pineapple raita is a fresh, fruity, and flavorful dish from the world of Indian Cuisine. Also known as pineapple pachadi (primarily in South India), this insanely scrumptious yogurt sauce is perfect for adding loads of lively flavor and cooling effect.
It delivers a touch of creamy richness without too much heaviness. From dipping crackers to jazzing up curries, raita is your ticket to saucy success.
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Pineapple raita is also incredibly easy to make, requiring only 5 ingredients and 15 minutes of your time. Plus, between the pineapple and yogurt, this raita recipe is excellent for helping with digestion. Double win!
- Pineapple – Tantalizingly tropical, with a tart sweetness pineapple sets the tone for this raita recipe. Fresh or canned pineapple will both work, but fresh pineapple will carry more tartness with it.
- Serrano Chiles – Infuse the recipe with a bright, snappy heat and hints of fruitiness. Serranos are similar in flavor to jalapenos but with a bit more heat. If you want a milder version, feel free to substitute.
- Sugar – Accentuates the flavors of the dish with a dash of harmonizing sweetness.
- Yogurt – Gives pineapple raita its cool, creamy, satisfying texture and a lively tanginess. Since this sauce is thin by nature, regular plain yogurt is the ideal choice. However, Greek yogurt works just as well with a bit of water added.
- Kosher Salt – Enhances the flavor profile of the whole recipe. Kosher salt is my favorite, but feel free to use what you have on hand.
What is Raita?
Raita is a popular condiment from the world of Indian cuisine made with fruit (or vegetables), yogurt, sugar, chile peppers, and salt. This versatile sauce can be used as a dip, drizzle, spread, or side dish to add a cool, creamy texture and loads of sweet, sour, and spicy flavor to any meal.
- Sauté the Pineapple. Place a small saute pan over medium heat. Add the pineapple, minced chile pepper, and sugar and cook for several minutes, stirring often. Stir in ¼ cup of water and cook until the pineapple is softened, about another minute or two. Set the mixture aside to cool.
- Blend the Yogurt & Salt. Use a whisk to stir the yogurt and salt together to form a smooth consistency. If you chose Greek yogurt for your pineapple raita, add ⅓ cup of water to thin it out a bit. Whisk to combine, then add the salt and whisk again to get a nice smooth texture.
- Combine All Ingredients. Now add the spicy sweet pineapple mixture to the yogurt and salt mixture. Stir to combine.
- Serve or Chill. Feel free to enjoy your pineapple pachadi right away or pop it in the refrigerator for 30 minutes to an hour to chill a bit. Sprinkle some chili powder over the top before serving.
Pineapple raita belongs to a much larger family of raita recipes that can include a wide variety of different ingredients. Raitas will always include yogurt mixed with a vegetable, fruit, or combination of the two. Other varieties include:
…and loads more!
Herbs and spices will vary from recipe to recipe but almost always include a dash of heat from cumin, black peppercorns, or serrano chiles. Cilantro, mint, parsley or other fresh herbs are known to make an appearance too. The world of raita recipes is wide and varied so have fun!
– Enjoy pineapple raita as a side dish with classic Indian dishes like this Chicken Biryani or Lamb Vindaloo.
– Pair with curry recipes like Mango Curry Chicken or Gobi Masala (Cauliflower Curry).
– Serve alongside other dips like this Pudina Chutney with a selection of sliced vegetables, crackers, and Roti Indian Flatbread.
– Drizzle some pineapple pachadi over skewered meats like Chicken Tikka Kebab, Shish Tawook, or these Grilled Lamb Skewers.
– Add a scoop to a hot bowl of Jeera Rice and Aloo Gobi Matar for a flavorful vegetarian meal.
Store any leftover pineapple raita in an airtight container in the refrigerator for 2-3 days, depending on how fresh the ingredients were when you started. It will become thinner and a bit watery as time goes on, so give it a nice stir when you are ready to enjoy it again.
If you end up with a lot of leftovers, you can also freeze leftover pineapple pachadi in freezer-safe bags for up to 3 months. Thaw in the refrigerator overnight and stir well before diving in again.
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- In a small saute pan heat the pineapple, chili and sugar over medium heat. Cook for several minutes, stirring often. Add 1/4 cup water, cover and turn heat to low. Cook for another minute or two. Pineapple should be softened. Set aside to cool.
- Whisk yogurt, and salt to a smooth consistency. If using Greek yogurt, add 1/3 cup water to thin. Whisk until smooth consistency then add salt, stirring once again to combine.
- Add the pineapple chili mixture to the yogurt and mix to combine. Season to taste.
- Chill if you prefer and serve with chili powder sprinkled on top.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.