Most nutritionists tell us to eat fruit as a snack. Meaning, eat fruits just by themselves without combining it with a meal. Not before a meal, not after a meal, just by itself as a snack. We Indians love our spicy snacks so what do we do? Yeah, make Tandoori Pineapple and have it as a snack.
|Preparation Time:||15 minutes|
|Fresh Ripe Pineapple||1|
|Red chilli powder||1/4 tsp|
|Vegetable Oil||1 tbsp|
- Peel the pineapple and cut about 10 roundels.
- Lay them flat in a plate and sprinkle with salt and chilli powder on both sides.
- Heat a non-stick pan and add a little oil. Put pineapple roundels in the pan and let it cook on high heat.
- Add a few drops of oil on the roundels and flip them after a couple of minutes or when they brown a bit.
- Brown the other side too.
- Turn off the heat and Tandoori Pineapple is ready to serve.
- Cook them on high heat otherwise they will become dry and hard.
- Do not use canned pineapple, it will never give the right sweet and sour taste.
- Pineapple has bromelain, which is a mixture of proteolytic enzymes. Bromelain is under preliminary research for a variety of clinical disorders, but to date has not been adequately defined for its effects in the human body. Bromelain may be unsafe for some users, such as in pregnancy, allergies, or anticoagulation therapy. The bromelain content of raw pineapple is responsible for the sore mouth feeling often experienced when eating it, due to the enzymes breaking down the proteins of sensitive tissues in the mouth. Also, raphides, needle-shaped crystals of calcium oxalate that occur in pineapple fruits and leaves, likely cause microabrasions, contributing to mouth discomfort.
- Always read the whole recipe before start cooking.