Pineapple Chaat Plate Recipe

Peel and core

Using a sharp knife, cut off the top and bottom of the pineapple. Stand it upright and slice the skin off in strips, following the curve. Remove any remaining 'eyes' with the tip of the knife. Slice the pineapple lengthwise into quarters and cut out the tough core from each quarter. Discard top, bottom and core.

Cut into bite-sized pieces

Cut each quarter into 1/2-inch (1–1.5 cm) pieces so the pineapple is easy to eat with a fork. Transfer the pieces to a medium mixing bowl.

To the bowl with pineapple pieces add the black salt, chaat masala and deghi chilli powder. Drizzle the fresh lime juice over the fruit.

Toss gently but thoroughly with a large spoon or clean hands so each pineapple piece is evenly coated with the spices. Taste and adjust: add a pinch more black salt or chaat masala if you want more tang, or a little more deghi chilli powder for heat.

Let the seasoned pineapple rest at room temperature for 5–10 minutes so the flavors meld. If preparing ahead, cover and refrigerate for up to 1 hour, then toss again briefly before serving.

Scatter the chopped cilantro over the seasoned pineapple. If using, sprinkle the roasted cumin powder and the toasted sesame seeds or chopped roasted peanuts for texture and a toasty note.

If you like extra heat, add the finely chopped green chile and toss lightly. For a bright, crunchy contrast, garnish with microgreens or a few thinly sliced red onion rings.

Transfer the pineapple chaat to a shallow serving plate or small bowls. Serve immediately as a refreshing street-style snack or appetizer.