Make this sweet and tangy Pineapple Raita (Ananas Raita) in less than 10 minutes. Fresh (or tinned) pineapple is swirled through plain yogurt with roasted jeeru, chaat masala, red chilli powder and mint leaves. I love it with vegetable pulao.
I feel like pineapple raita needs defending. It’s a bit like the whole “does pineapple belong on pizza?” debate – and I know I might lose a few of you here, but I LOVE it. Sweet and savoury together just works for me. Maybe growing up with Gujarati food has something to do with that!
Recipe Summary: Pineapple Raita
- ✅ Recipe Name: Pineapple Raita
- 🕒 Ready In: 10 minutes
- 👪 Serves: 8 servings (easy to scale)
- 🍽 Calories: 70 per serving
- 🥣 Main Ingredients: Pineapple, full fat plain yogurt, mint
- 📖 Dietary Info: Vegetarian, easy to make vegan/dairy free
- ⭐ Why You'll Love It: It is cool, creamy and quick to make, with juicy pineapple bringing the perfect sweet-savoury contrast to spicy Indian meals.
SUMMARIZE & SAVE THIS CONTENT ON
Jump to:
Pineapple Raita Ingredients
Find full measurements in the recipe card below.
Pineapple - I have tried this recipe with both tinned and fresh pineapple and they each work well. If using tinned pineapple, ensure to drain it well otherwise the juice can water down the yogurt. The drained juice can be used in this tropical fruit smoothie with coconut milk.
Avoid pineapple chunks in sugar syrup - I once used this and it raita tasted more like a fruit salad! Not the effect we want!
Yogurt - common mistakes people make with raita is using watery or thin yogurt. I like using full fat homemade dahi or store bought greek yogurt. If you have thin yogurt, I recommend straining it for around 20 minutes to thicken it.
Whisk the yogurt smooth before adding the pineapple to prevent lumps.
Whole cumin seeds - Authentic pineapple raita is made with roasted jeeru powder. I also use it in my butternut squash raita. I dry roast the cumin seeds then lightly crush in a pestle and mortar. Extra can be added to this refreshing Indian yogurt soda.
Mint leaves - I highly recommend using fresh mint leaves for this recipe. Dried mint works beautifully in dips like yogurt garlic sauce but lacks the fresh flavour required for raita.
Chaat masala/kala namak - I say either/or because they have similar taste profiles. From what I see from most recipes out there already, Kala namak is more commonly used but I would say that chaat masala is the perfect alternative. It depends what you have available.
Red chilli powder - North Indian pineapple raita has a sprinkle of red chilli powder. I've used Kashmiri for colour without adding heat.
Optional:
If you find your pineapple is tart and not very sweet, you can add whisk sugar into the yogurt.
If you want to add more seasonal fruit, I suggest checking out my mixed fruit raita recipe.
How to Make Pineapple Raita
- Step 1: Dry roast whole cumin in a pan until fragrant then crush into a coarse powder.
- Step 2: Whisk yogurt until smooth and lump free.
- Step 3: To the yogurt add chopped mint leaves, red chilli powder, roasted jeeru powder and chaat masala. (You can prep this step ahead of time).
- Step 4: Mix in pineapple just before serving.
Serving Suggestions
I found that pineapple raita is best enjoyed fresh and eaten as soon as possible after making. I kept a small bowl of leftovers in the fridge but the yogurt and pineapple reacted together and made the raita bitter.
To make ahead, I now prep the yogurt and spices, and add the cut pineapple just before serving.
It's always gone down a treat with Indian rice dishes like carrot coconut pulao or rich shahi pulao.
I love it alongside robust curries such as paneer tikka masala or Punjabi matar paneer.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!
📖 Recipe
Pineapple Raita
Ingredients
- 2 cup yogurt
- 1 ½ cup pineapple chunks
- ¼ cup mint torn
- 1 tablespoon cumin seeds
- 1 ½ teaspoon chaat masala
- 1 teaspoon red chilli powder
- salt to taste
Instructions
- Dry toast 1 tablespoon cumin seeds in a pan on low heat until fragrant. Crush into a coarse powder.
- Whisk 2 cup yogurt until smooth. Add ¼ cup mint, 1 ½ teaspoon chaat masala, 1 teaspoon red chilli powder and salt to taste.
- Mix in 1 ½ cup pineapple chunks and serve immediately.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This Recipe
Hayley Dhanecha says
This pineapple raita is one of my summer favourites and something I look forward to making every year. The sweet pineapple and cool yoghurt are so refreshing that I sometimes just eat a bowl of it as an afternoon snack on a hot summer day. It’s simple, cooling and incredibly delicious.