Pineapple Raita (Ananas Raita)

4.67 from 3 votes

Make this creamy, sweet, and savory restaurant-style Pineapple Raita (Ananas Raita) at home using my simple recipe, and see yourself falling in love with the dish again. Here is how to make it.

Here are some more of my raita recipes that you might like: Mooli Raita, Pomegranate Raita, Mango Raita, Boondi Raita, and Cucumber Raita.

Pineapple raita served in a bowl.
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About Pineapple Raita

Pineapple Raita (Ananas Raita) is a delicious Indian accompaniment made using creamy yogurt (dahi), fresh pineapples (ananas), and a few Indian spices. It is mostly present on the menu of most Indian restaurants around the world.

This sweet and savory fruity raita is perfect to serve along with any Indian meal on hot summer days.

Unlike the other pineapple raita recipes, which add uncooked pineapple chunks to the yogurt, my ananas raita recipe is unique. I add syrup made using fresh pineapple chunks, pineapple pulp, sugar, and subtle spices to the yogurt.

This savory and sweet pineapple raita is so addictive that you will not be able to stop yourself from eating it. Trust me and make it once, you will be hooked forever I promise you!

Ingredients

Pineapple Raita Ingredients.

Pineapple (Ananas) – You will need fresh pineapple pieces and pineapple puree to make this easy ananas raita.

Buy a ripe and juicy pineapple, peel it, and cut some into small ¼-inch cubes. Puree some of it in a blender and eat the rest as it is, or make Pineapple Juice.

Do not use canned pineapple to make this raita; the taste will be altered and not as good.

Yogurt – Make the raita with plain yogurt (dahi, curd).

Others – You will also need water, sugar, Roasted Cumin Powder (jeera powder), black salt (kala namak), regular salt, Kashmiri red chili powder, and cilantro (fresh coriander leaves).

I use raw brown sugar in my kitchen, so that’s what I used to make this raita. But you can use granulated white sugar.

Add a little Chaat Masala Powder and black pepper powder to spice up the raita.

If black salt is not available, use regular salt in its place.

Ingredients

How To Make Pineapple Raita

Add ½ cup water, ¼ cup sugar, and ¾ cup pureed pineapple to a saucepan and cook on medium heat for 3-4 minutes. Stir frequently while cooking.

Water, sugar and pineapple puree added to a pan.

Add 1 cup cubed pineapple pieces (¼ inch cubes) and cook for another 3-4 minutes.

Remove the pan from the heat and let the mixture cool to room temperature.

Pineapple cubes added to the pan.

Whisk 2 cups of plain yogurt in a mixing bowl until creamy and smooth.

Whisking yogurt.

Add the cooled pineapple mixture to the bowl and mix well.

Pineapple mixture added to the bowl.

Add the following ingredients and mix well.

  • ½ teaspoon roasted cumin powder
  • ½ teaspoon black salt
  • ¼ teaspoon Kashmiri red chili powder
  • ½ teaspoon regular white salt
Spices added to the bowl.

Chill the raita for 2-3 hours. Transfer it to a serving bowl and garnish it with chopped coriander leaves. Serve chilled.

Ready pineapple raita.

Frequently Asked Questions

How to select a pineapple?

Selecting a ripe pineapple is very important for this recipe. Go for the one with a firm shell on the outside but a little soft when gently squeezing it.
A ripe pineapple will be yellow, whereas the unripe will have a green-grey hue to it.
Also, see that the pineapple is heavy and not hollow when you pick it.
When you bring the bottom of a ripe pineapple close to your nose, it will also have a fruity, sweet smell.

How do I cut a pineapple to make a pineapple raita?

Place the pineapple down on its side on a chopping board. Using a sharp knife, chop off the top crown part of the pineapple.

Stand the pineapple on the board and carefully slice the outer peel (firm shell) from top to bottom. Ensure not to cut away the eyes (they have the juiciest flesh).

Once you are done slicing the peel, chop off about ½ an inch of the bottom. Now, you have a peeled pineapple with dotted eyes.

To cut the pineapple into cubes, cut it lengthwise into quarters. Chop off the core and cut each quarter lengthwise again. Then, cut crosswise into cubes.
How to peel a pineapple steps.

How do I make pineapple puree?

Add peeled and cubed pineapple to a blender and blend until smooth to make pineapple puree.

Why is my ananas raita bitter?

Pineapple contains an enzyme called bromelain, which reacts with dairy products and makes the yogurt bitter. If you add pineapple directly to yogurt, your raita can turn bitter in a few minutes. This can be avoided by cooking the pineapple; my recipe exactly does that.
Canned pineapple also doesn’t turn bitter as it is cooked before canning, but I really do not encourage the use of canned pineapple. Their taste is very different from the fresh ones, and that can result in very unappetizing raita.

Serving Suggestion

Savory and sweet aananas raita tastes the best when served chilled. Garnish it with sliced pineapple, pomegranate arils, cilantro (fresh coriander leaves), and edible flowers.

Ananas Raita is a delicious accompaniment to festive meals or everyday Indian meals with dal, sabzi, and roti.

It tastes great with other Indian food like mixed rice, vegetable pulao, or biryani recipes.

Try this delicious raita with your stuffed parathas as well!

You can also serve this delicious pineapple raita recipe as a sweet dish after the meals.

Storage Suggestions

Ananas raita tastes the best when served fresh!

If you have leftovers, store them in a clean, airtight container for 2-3 days. Mix it well before serving again.

You Might Also Like

Make this creamy, sweet, and savory restaurant-style Pineapple Raita (Ananas Raita) at home using my simple recipe, and see yourself falling in love with the dish again. Here is how to make it (vegetarian, gluten-free).
4.67 from 3 votes

Pineapple Raita Recipe (Ananas Raita)

Make this creamy, sweet, and savory restaurant-style Pineapple Raita (Ananas Raita) at home using my simple recipe, and see yourself falling in love with the dish again. Here is how to make it.
Prep: 5 minutes
Cook: 15 minutes
Cooling Time: 3 hours
Total: 3 hours 20 minutes
Servings: 4 people

Ingredients 

  • ½ cup water
  • ¼ cup granulated sugar
  • ¾ cup pureed pineapple
  • 1 cup pineapple cubes (¼ inch cubes)
  • 2 cups plain yogurt (dahi, curd)
  • ½ teaspoon roasted cumin powder
  • ½ teaspoon black salt (kala namak)
  • ¼ teaspoon Kashmiri red chili powder
  • ½ teaspoon regular salt
  • 2 tablespoons chopped cilantro (fresh coriander leaves)
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Instructions 

  • Add water, sugar, and pineapple puree to a saucepan and cook on medium heat for 3-4 minutes. Stir frequently while cooking.
  • Add pineapple cubes and cook for another 3-4 minutes.
  • Remove the pan from the heat and let the mixture cool down completely.
  • Whisk yogurt in a mixing bowl until creamy and smooth.
  • Add the cooled pineapple mixture to the bowl and mix well.
  • Add cumin powder, black salt, red chili powder, and salt and mix well.
  • Chill the raita for 2-3 hours. Garnish with chopped cilantro and serve.

Video

YouTube video

Notes

Do not use canned pineapple to make this raita, the taste will be altered and it will not be as good.
To make pineapple puree, add peeled and cubed pineapple to a blender and blend until smooth.

Nutrition

Calories: 145kcal, Carbohydrates: 23g, Protein: 4g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 15mg, Sodium: 352mg, Potassium: 234mg, Sugar: 22g, Vitamin A: 185IU, Vitamin C: 20.3mg, Calcium: 154mg, Iron: 0.3mg
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Recipe Rating




2 Comments

  1. 5 stars
    Authentic taste!! And thanks a ton for solving my problem of pineapple raita turning bitter. 🙂
    Regards
    Vaibhav (doting father of an adorable doll)