Pineapple Shake Recipe

6 ounces tofu, drained and cubed
1 teaspoon olive oil
1 cup 1% low-fat milk
1 cup pineapple, fresh,cubed

How to make Pineapple Shake

  • Add tofu, pineapple and olive oil to a blender.
  • Mix at medium speed until smooth and creamy.
  • Drink immediately or refrigerate.
  • You can also add ice cubes which can be added to the blender.

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Spicy Pineapple chutney Recipe


Pineapple (Ananas)    :- 1 heaped cup Fresh cut in long strips

Garlic (Lasun):-   1 clove, chopped finely

Dates (Khajoor) :-8 nos, cut thin and in long slices.

Salt (Namak)  :- 2 tsp

Red Chili powder (Lal Mirch):-   ½ tsp

Cardamoms Crushed (Elaichi Moti)   :-    1/4 tsp

Caramel Syrup :-   1 tsp

Raisins (Kishmish) :-     3 tsp

Vinegar (Sirka) :-  3/4 cups

Sugar (Cheeni):-   1 heaped teacup.

Water  :- 1 cup

Method of Preparation

1)   Take pineapple, dates, garlic along with water. Cook them on slow flame till it is tender and the water is soaked up.

2)   In that add red chili powder, cardamoms, vinegar, salt and keep cooking till it starts becoming thick.

3)   In this add caramel syrup and raisins and keep cooking.

4)   Pour the contents in a jar and this spicy chutney can be used for almost a year.

5)   In case if fresh pineapples are unavailable, then we can also make use of tinned pineapples.


Pineapple Mango Salad Recipe

2 Dry Red Chilli
1 tsp Mustard Seeds
4 cup Mixed Fruits chopped (pineapple, mango, apple or grapes)
4 tblsp Grated Coconut
Salt to taste
2 tblsp Sugar
How to make pineapple mango salad:
  • Mix the sugar into the chopped fruits and keep aside.
  • Grind the coconut with the red chilli and a little water.
  • Add the mustard seeds and grind for a few more seconds till the mustard seeds are crushed.
  • Add the coconut paste to the fruits with salt and mix well.<




1 heaped cup of long strips of Pineapple (Ananas), fresh
1 clove Garlic (Lasun), finely chopped
8 Dates (Khajoor) cut into thin and long strips
2 teaspoons Salt (Namak)
1/2 teaspoon Red chili pepper (Lal Mirchi)
1/4 teaspoon big Cardamoms (Elaichi Moti), ground
1 teaspoon Caramel syrup
3 teaspoons Raisins (Kishmish)
3/4 cup Vinegar (Sirka)
1 heaped teacup Sugar (Cheeni)
1 cup Water

How to make pineapple chutney:

  • Cook pineapple, garlic and dates with water on a low fire till tender and water is absorbed.
  • Add sugar, Red chili pepper , salt, cardamoms, vinegar and cook on hot fire till it becomes a little thick.
  • Mix raisins and caramel syrup and cook for a few minutes.
  • Pur into a jar.
  • This chutney can be kept for one year. Note: If fresh pineapple is not available, the same amount of tinned pineapple can be used.


Pineapple Upside Down Recipe

For Cake:
1 tin Pineapple
200gms Maida (Flour)
180 gms Sugar
120 ml refined oil
3 eggs
1 1/2 tsp Baking Soda
For Sauce
15 – 20 Fresh Strawberries
4 tblsp Sugar
1/4 tsp Cinnamon Powder
1 tblsp Strawberry Jam

How to make pineapple upside down cake:

  • Sauce:
  • Chop the strawberries into tiny pieces.
  • Heat 1 cup of water and add the chopped strawberries.
  • Cook till the sugar gets dissolved and strawberries are soft.
  • Add the cinnamon and stir.
  • Cook on a low flame for a minute and then add the jam.
  • Mix gently and cook for another minute and remove from flame.
  • Cake:
  • Beat the eggs till fluffy.
  • Add the sugar and the oil and continue to beat with a hand blender or in a mixer till the mixture is smooth and the sugar has melted completely.
  • More smooth the batter more soft the cake will be.
  • Mix the baking powder in the maida and mix the sugar, oil and egg mixture slowly into the maida, taking care that no lumps form.
  • Upside Down Cake:
  • Grease a circular cake tin and lay out the pineapple pieces on the bottom of the tin.
  • Pour the prepared batter gently on the the pieces and bake it in a preheated oven at 180C or till cake is done.
  • To check if the cake is ready insert a tooth pick in the center of the cake if it comes out clean without any mixture coating, the cake is ready.
  • Allow the cake to cool in the oven for 15 miutes.
  • When the cake gets coool , invert the cake on a serving dish with the pineapple sides on the top.
  • Top it with the strawberry sauce.


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