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
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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 (or vegan butter or coconut oil) until foaming.
- 3
Place the spiced pineapple slices into the hot pan in a single layer (cook in batches if necessary to avoid overcrowding).
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Ivana Sanshia’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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