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Pineapple Raita

Becky Luigart-Stayner
Yield 3 1/2 cups (serving size: 2 tablespoons)
Fresh pineapple tastes terrific in this twist on a traditional Indian condiment. But you can use canned, as well (use one tablespoon of the syrup in place of the sugar called for in the recipe). You can prepare this up to a day ahead; garnish with mint and peppercorns just before serving. Serve with grilled chicken and pita bread.


  • 2 cups plain low-fat yogurt
  • 1 tablespoon sugar
  • Dash of salt
  • 1 1/2 cups diced pineapple
  • 1/2 teaspoon dried mint flakes
  • 1/4 teaspoon crushed pink peppercorns

Nutrition Information

  • calories 17
  • caloriesfromfat 15 %
  • fat 0.3 g
  • satfat 0.2 g
  • monofat 0.1 g
  • polyfat 0.0 g
  • protein 1 g
  • carbohydrate 2.7 g
  • fiber 0.1 g
  • cholesterol 1 mg
  • iron 0.1 mg
  • sodium 18 mg
  • calcium 33 mg

How to Make It

  1. Place yogurt, sugar, and dash of salt in a bowl; stir well with a whisk until smooth. Stir in diced pineapple. Transfer yogurt mixture into a serving dish, and chill. Before serving, sprinkle with dried mint flakes and crushed pink peppercorns.