Pineapple Raita: Pineapple in Sweet and Sour Yoghurt

My craving for the attractive fruit ‘pineapple’ drives me, to lavishly experiment on a variety of pineapple recipes. The sweet and sour pineapple raita is an excellent and satisfactory accompaniment with rotis and naans. As mentioned in my article ‘nutritional benefits of pineapple’, this was a rare fruit till almost the 19th century. The pineapple rich in magnesium, proteins and vitamins is a must add fruit to your fruit diet!


Pineapple Raita: Pineapple in Sweet and Sour Yoghurt

Time taken: 15 min

Taste-o-meter: Sweet-n-sour



  • Whipped/beaten yoghurt/curd (the curd should have a slight sour taste): 300 g
  • Sugar: 3 tsp
  • Canned or fresh pineapple small pieces: 10-15
  • Powdered sugar (needed only if using fresh pineapple): 1 tbsp


  • In a small pan, add 1 tbsp of powdered sugar and the fresh pineapple pieces and mix. Now over the flame, heat and stir this gently till the water evaporates (If using canned pineapple this step is not applicable.).
  • In a bowl, along with whipped yoghurt, add sugar and stir well till the sugar is mixed well with the yoghurt.
  • Add the pineapple pieces to the yoghurt.
  • Stir gently to ensure that the pineapple pieces get mixed well in the sweet and sour yoghurt.
  • Serve cold or at room temperature.


Note: If the consistency of the Raita is too thick, add a little water while whisking the curd.

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