Pan-Seared Spiced Pineapple
Pan-Seared Spiced Pineapple is a quick Indian-style appetiser that balances sweet, tangy, and mildly spicy flavours beautifully. Fresh pineapple slices are tossed in a few simple spices, then seared until lightly caramelised and golden, with those irresistible browned edges. I made this for a New Year’s party, thinking it would be a small snack on the side — and it was the first thing to disappear. It’s one of those easy, last-minute starters that feels...
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Ingredients
slice pineapple (1-1.5 cm thick)10
oil1tbsp
chaat masala1/2tsp
kala namak (black salt)1/4tsp- salt (or to taste)1/4tsp
Kashmiri red chilli powder1/2tsp
cumin seeds, dry roasted and freshly ground1/2tsp
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Nutrition (per serving)
Calories
24.1kcal (1.21%)
Protein
0.0g (0.04%)
Carbs
0.2g (0.07%)
Sugars
0.0g
Healthy Fat
2.3g
Unhealthy Fat
0.4g
% Daily Value based on a 2000 calorie diet
How to make Pan-Seared Spiced Pineapple
Prep the pineapple
- Step 1
Pat the pineapple slices dry with a kitchen towel. This helps them sear and caramelise instead of steaming.
Season
- Step 1
Add the slices to a large bowl. Drizzle oil and sprinkle chaat masala, kala namak, salt, and Kashmiri chilli. Toss gently to coat evenly.
Marinate briefly
- Step 1
Rest for 10 minutes only. Avoid marinating longer, as pineapple releases juice and won’t brown well.
Pan-sear
- Step 1
Heat a non-stick pan on medium-high heat and lightly brush with oil.
- Step 2
Place pineapple slices in a single layer (cook in batches if needed).
- Step 3
Sear for 2–3 minutes per side until golden with caramelised, lightly browned edges.
Finish and serve
- Step 1
Transfer to a serving plate. Sprinkle with freshly roasted cumin powder.
- Step 2
Serve hot or warm with a light squeeze of lemon right before serving.
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Nutrition (per serving)
Nutrition (per serving)
Calories
24.1kcal (1.21%)
Protein
0.0g (0.04%)
Carbs
0.2g (0.07%)
Sugars
0.0g
Healthy Fat
2.3g
Unhealthy Fat
0.4g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
If your chaat masala is salty, reduce the added salt to ⅛ tsp and rely more on kala namak.
If your pineapple is very tangy (not sweet), add ½ tsp sugar or honey while seasoning (only if needed).
FAQS
Can I make pan-seared pineapple in advance for a party?
Yes. Reheat lightly in a pan just before serving to bring back the caramelised edges.
Can I grill pineapple instead of pan-searing?
Absolutely. Grill on a stovetop grill pan or outdoor grill until lightly charred.
Is this pineapple appetiser spicy?
It has a mild heat from Kashmiri chilli powder. Adjust to taste.
Can I make this dish vegan?
Yes. This recipe is naturally vegan as it uses oil instead of butter.
Leena Kohli
(@leenakohli)
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia