This great dish is inspired by the 1970’s classic party food of cheese and pineapple cubes. The twist is the cheese is Indian paneer, marinated in a spicy tikka sauce and cooked tandoori style under the grill. The sweetness of the cooked pineapple goes amazingly well with the hot tandoori covered.
Pineapple Panner Tikka Ingredients
- 1 block of paneer 225g
- 500g natural yogurt
- 3 teaspoons of hot red chilli powder
- 1 teaspoon of turmeric
- 1 teaspoon of garam masala
- 1 small pineapple
- 1 teaspoon of salt
Method
Cut the paneer into cubes and soak in salty hot water for 30mins to soften the cheese. Meanwhile in a large bowl add the yogurt and dry spices and mix well.
After 30 mins, remove the paneer from the water and gently squeeze with a clean tea towel to remove any excess water. Add the paneer to the marinade mixture and stir well to cover all of the cheese. Set aside to marinade for a minimum of 1 hour, ideally over night.
When ready to cook cut the pineapple into cubes and place on a sheet of foil, alongside the paneer cubes. Grill on a high heat, turning both the pineapple and and paneer until well covered, just under burnt. Once done remove from the heat and serve on cocktail sticks!
If you like the look of this recipe be sure to check out some of our other Indian recipes.
