How to make Achari Pineapple Shaslik - Pineapple, onions, tomato, capsicum marinated in pickle masala and grilled on satay sticks.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Pineapple (पाइनेपल/अनानास), Mango Pickle Masala

Cuisine : Indian

Course : Snacks and Starters

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Achari Pineapple Shaslik Recipe Card

Achari Pineapple Shaslik
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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Achari Pineapple Shaslik checkout Achari Pineapple, Pineapple Prawn And Peppers, Pineapple Pepper Stir Fry, Citrus Glazed Carrots . You can also find more Snacks and Starters recipes like Pesto Paneer Pizza, Gingerbread House, Dahi Ke Kebab, Drums Of Heaven (Chicken Lollipops).

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Achari Pineapple Shaslik Recipe

  • Pineapple peeled 1 medium

  • Mango Pickle Masala

  • Onions 2 medium

  • Tomato 1 medium

  • Green capsicum 1 medium

  • Mustard oil 3 tablespoons

  • Red chilli powder 1 teaspoon

  • Turmeric powder a pinch

  • Garam masala powder 1/2 teaspoon

  • Black salt (kala namak) 1/4 teaspoon

  • Ginger-garlic paste 1 tablespoon

  • Onion seeds (kalonji) 1/2 teaspoon

  • Readymade mango pickle masala 1 tablespoon

  • Salt to taste

  • Oil 2 tablespoons

  • Spring onion greens for garnish

  • Red capsicum cut into thin strips 1 medium

Method

Step 1

Remove the core of the pineapple and cut into big cubes. Cut onions into 4 pieces and separate the layers.

Step 2

Cut tomato into 4 pieces, remove seeds and further halve them.

Step 3

Halve capsicum, remove seeds and cut into medium pieces.

Step 4

To make the marinade, put mustard oil, red chilli powder, turmeric powder, garam masala powder, black salt, ginger-garlic paste, kalonji and mango pickle masala in a bowl and whisk well.

Step 5

Add salt and mix.Add pineapple, tomato, onion and capsicum and mix well.

Step 6

Set aside for 30 minutes to marinate. Soak the satay sticks in water for 15 minutes.

Step 7

Heat 2 tbsps oil in a non stick pan.

Step 8

String a piece of pineapple, onion, capsicum, tomato, pineapple, onion, tomato, capsicum and lastly pineapple onto each satay stick.

Step 9

Place the sticks in the pan and cook, rotating the satay sticks till evenly golden.

Step 10

Arrange spring onion greens and thin strips of red capsicum on a serving plate.

Step 11

Place the pineapple shaslik over them and serve hot.