Pineapple Paneer Tikka Recipe
A Sweet and Savory Fusion Appetizer
Pineapple Paneer Tikka is a delightful twist on the classic paneer tikka, infusing the smoky flavors of grilled paneer with the tropical sweetness of pineapple and the tang of bell peppers. This North Indian-inspired appetizer is perfect for any occasion, from casual family gatherings to festive parties. The marinade is a blend of creamy yogurt, aromatic spices, and fragrant herbs, creating a perfect harmony of flavors. Whether served as a snack or as part of a larger meal, this dish will tantalize your taste buds and leave everyone asking for the recipe.
Cuisine: North Indian
Course: Appetizer
Diet: High Protein Vegetarian
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 60 minutes
Servings: 4
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Paneer (Homemade Cottage Cheese) | 300 grams | Cut into cubes |
| Pineapple | 1 whole | Cut into triangles |
| Red Bell Pepper (Capsicum) | 1 whole | Cut into triangles |
| Sunflower Oil | As needed | For tossing and grilling |
| Hung Curd (Greek Yogurt) | 1 cup | Drain any excess water |
| Gram Flour (Besan) | 3 tablespoons | For binding the marinade |
| Garlic | 3 cloves | Ground to a paste |
| Ginger | 1 inch | Ground to a paste |
| Kasuri Methi (Dried Fenugreek Leaves) | 1 tablespoon | |
| Fennel Seeds (Saunf) | 1 teaspoon | Roasted and ground to powder |
| Ajwain (Carom Seeds) | 1/2 teaspoon | |
| Cumin Powder (Jeera) | 1/2 teaspoon | |
| Coriander Powder (Dhania) | 1/2 teaspoon | |
| Black Pepper Powder | 3/4 teaspoon | |
| Turmeric Powder (Haldi) | 3/4 teaspoon | |
| Red Chilli Powder | 1 teaspoon | |
| Garam Masala Powder | 2 teaspoons | |
| Black Salt (Kala Namak) | 1/4 teaspoon | Optional for extra flavor |
| Salt | To taste |
Instructions
-
Prepare the Marinade:
- In a large mixing bowl, combine the hung curd (Greek yogurt) and gram flour. Mix them well to form a smooth paste.
- Using a pestle and mortar, pound the ginger, garlic, and kasuri methi (dried fenugreek leaves) to create a coarse paste.
- Add the fennel seeds and ajwain (carom seeds) to the mixture and continue pounding until the ingredients are well-blended.
- Now, add the ground ginger-garlic-methi paste into the yogurt mixture along with the rest of the spices: cumin powder, coriander powder, black pepper powder, turmeric powder, red chilli powder, garam masala powder, and black salt. Stir well to combine everything into a rich and aromatic marinade.
-
Marinate the Vegetables and Paneer:
- Add the paneer cubes, pineapple pieces, and red bell pepper triangles to the bowl with the marinade. Mix gently so that the marinade coats all the ingredients evenly.
- Cover the bowl with a lid or plastic wrap and allow the mixture to rest for about 30 minutes to 1 hour. For best results, you can marinate it overnight in the refrigerator. This will allow the flavors to infuse deeply into the paneer and vegetables.
-
Prepare the Skewers:
- Take a set of skewers and thread the marinated paneer cubes, pineapple slices, and bell pepper triangles onto the skewers, alternating between the different ingredients. Repeat this process until all the skewers are prepared.
-
Grill the Paneer Tikka:
- Heat a grill pan or a barbecue grill over medium heat. Lightly brush the pan or grill with some sunflower oil to prevent sticking.
- Place the prepared skewers onto the pan or grill and cook for about 10 minutes, turning the skewers every few minutes to ensure even grilling on all sides.
- If you’re using a grill pan, you can spoon a little extra marinade on top of the paneer while cooking to keep it moist and flavorful.
- If you’re using a charcoal grill, add a spoon of ghee or oil to the coal to create a smoky effect, then lower the heat and cook the skewers for a few minutes until the paneer and vegetables are charred slightly and cooked through.
-
Serve Hot:
- Once cooked, remove the skewers from the pan or grill and serve them immediately while they’re still hot and smoky.
- You can serve your Pineapple Paneer Tikka with some jeera rice, a refreshing tomato-onion-cucumber raita, and a side of smoked dal makhani for a complete meal experience.
Tips for the Perfect Pineapple Paneer Tikka
- Paneer Tip: If you prefer softer paneer, you can soak the paneer cubes in warm water for 15 minutes before marinating them. This helps retain moisture.
- Marinate Longer: For deeper flavor penetration, marinate the paneer and vegetables overnight.
- Smoky Flavor: For that authentic smoky flavor, consider using a traditional clay tandoor or adding a small piece of charcoal to the grill to infuse the dish with an irresistible smokiness.
- Vegetarian Option: Feel free to experiment with other vegetables like zucchini, mushrooms, or even tomatoes in place of bell peppers or pineapple.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~250 kcal |
| Protein | ~14 grams |
| Carbohydrates | ~20 grams |
| Fiber | ~3 grams |
| Fat | ~15 grams |
| Saturated Fat | ~5 grams |
| Sodium | ~300 mg |
| Sugar | ~10 grams |
Conclusion
Pineapple Paneer Tikka brings together the richness of Indian spices and the natural sweetness of pineapple, creating a perfect balance of flavors. Its crunchy, slightly charred exterior and soft, flavorful interior make it an irresistible appetizer that pairs wonderfully with cool dips and refreshing sides. Whether you’re hosting a get-together or simply craving something delicious, this dish is sure to become a favorite. Serve it as a stand-alone snack or as part of a festive spread, and enjoy the delightful burst of flavors in every bite!
