Spiced Pan-Fried Pineapple
Sweet, juicy pineapple rounds pan-fried in rich butter and fragrant Durban spices until deeply caramelised.
Sweet, sun-ripened pineapple tossed in fragrant Durban spices and pan-fried in foaming butter until deeply golden and caramelised. Finished with a sharp squeeze of fresh lemon juice, this sweet, smoky, and buttery treat is pure summer on a plate—equally incredible served hot off the pan with ice cream or carried out to the braai table alongside grilled meats.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Season the Pineapple
In a wide shallow dish or bowl, arrange the sliced pineapple rounds. Sprinkle 1 tsp Kashmiri masala, ½ tsp ground coriander, ¼ tsp ground cumin, ¼ tsp garam masala, and ¼ tsp fine salt evenly over both sides of the pineapple slices, gently rubbing the spice mixture in with your fingers until fully coated.
- 2
Pan-Fry to Caramelise
Heat a large heavy skillet or cast-iron pan over medium heat and melt 2 tbsp butter until foaming.
- 3
Place the spiced pineapple slices into the hot pan in a single layer (cook in batches if necessary to avoid overcrowding).
The rest of this recipe
There's 5 more ingredients and 2 more steps to go.
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Ivana’s note
Choose a sweet, fully ripe pineapple with a golden hue; the high natural sugar content is what produces that glossy caramelisation against the savoury spices.
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