How to make Achari Pineapple - Pineapple marinated in pickle masalas and cooked on satay sticks.

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

Main Ingredients : Fresh pineapple (ताज़ा पाइनेपल / अन्नानास), Coriander seeds (साबुत सूखा धनिया)

Cuisine : Indian

Course : Snacks and Starters

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Achari Pineapple Recipe Card

Achari Pineapple

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.    

You can also find more Snacks and Starters recipes like Hamburger, Baida Roti, Pancake Pops, Honey Peanut Rolls.

Prep Time : 16-20 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Achari Pineapple Recipe

  • Fresh pineapple 1 medium

  • Coriander seeds 1 tablespoon

  • Mustard seeds 1 teaspoon

  • Fennel seeds (saunf) 1 teaspoon

  • Cumin seeds 1 teaspoon

  • Fenugreek seeds (methi dana) 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Black salt (kala namak) 1/2 teaspoon

  • Garam masala powder 1 teaspoon

  • Onion seeds (kalonji) 1 teaspoon

  • Chaat masala 1 teaspoon

  • Ginger-garlic paste 1 tablespoon

  • Mustard oil 4 tablespoons

  • Oil 1 tablespoon

  • Onion cut into 1 inch squares and layers separated 1 medium

  • Green capsicum,cut into 1 inch pieces 1 medium

  • Mint,for garnish a few sprigs


Step 1

Peel pineapple and remove the stem. Cut into 1 inch pieces and transfer into a bowl.

Step 2

Dry roast coriander seeds, mustard seeds, fennel seeds, cumin seeds, fenugreek seeds on a non stick pan. Cool and grind into a coarse powder. Sprinkle this powder on the pineapple.

Step 3

Add red chilli powder, turmeric powder, black salt, garam masala powder, onion seeds, chaat masala, ginger-garlic paste, mustard oil and salt and mix well. Set aside for 5 minutes.

Step 4

Heat oil in a non stick pan. Thread onion, capsicum and pineapple alternately on satay sticks and place the sticks in the pan. Cook turning sides till evenly golden all around.

Step 5

Transfer onto a serving plate, garnish with a mint sprig and serve hot.