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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Pat the pineapple slices dry with a kitchen towel. This helps them sear and caramelise instead of steaming.
Add the slices to a large bowl. Drizzle oil and sprinkle chaat masala, kala namak, salt, and Kashmiri chilli. Toss gently to coat evenly.
Rest for 10 minutes only. Avoid marinating longer, as pineapple releases juice and won’t brown well.
Heat a non-stick pan on medium-high heat and lightly brush with oil.
Place pineapple slices in a single layer (cook in batches if needed).
Sear for 2–3 minutes per side until golden with caramelised, lightly browned edges.
Transfer to a serving plate. Sprinkle with freshly roasted cumin powder.
Serve hot or warm with a light squeeze of lemon right before serving.
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).
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.
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