Air fryer recipe · Starters
Tandoori Pineapple
Sweet pineapple chunks turned smoky and caramelised with a spiced glaze.
- 22 minTotal time
- 200°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 65kcal
- 1.4 gprotein
- 11.8 gcarbs
- 1.5 gfat
- 0.7 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Fresh pineapple350 g
- Hung curd1/4 cup
- Chaat masala1 tsp
- Kashmiri chilli powder1/2 tsp
- Honey1 tbsp
- Oil1/2 tbsp
Method
Cut firm chunks
Choose a slightly firm pineapple and cut it into thick 2-centimetre cubes so they hold their shape under heat. Overripe fruit collapses into mush in the basket, so err on the firmer side.
Pat dry
Blot the cubes with a kitchen towel to wick away the surface juice. Drier fruit caramelises into sticky, golden edges rather than stewing and going soft in its own liquid.
Glaze sweet and spicy
Whisk the hung curd, chaat masala, Kashmiri chilli, honey and oil into a glossy glaze, then turn the cubes through it. The honey deepens the char while the chaat masala keeps it bright and tangy.
Preheat and lay flat
Preheat the basket to 200C and arrange the cubes in a single layer with breathing room between them. Crowding steams the fruit and you lose the prized caramel edges, so give each cube space.
Air-fry to caramelise
Air-fry at 200C for 11 min, turning once midway. They are ready when the edges char to amber and the glaze bubbles into a sticky coat. Turning once colours both faces evenly.
