Method to the Ananas

Tropical pineapple salad
Ingredients
½ ripe pineapple
1 cup diced oranges
 ½ cup assorted bell peppers
1  cucumber cut into cubes
½ cup cherry tomatoes
2 tbsp spring onions
½ tsp apple cider vinegar, honey and olive oil
Lettuce leaves
Cheddar cheese

Method
Peel and core pineapple. Cut pineapple in decorative bite-sized pieces.
In a large bowl, gently toss pineapple pieces with diced oranges and bell peppers.
Cut small pieces of cucumber and cherry tomatoes, add to the mixture.
In a separate jar, add 2 tbsp pineapple juice and drizzle it with ½ tsp honey, olive oil and apple cider vinegar.
Add a pinch of salt, and mix well with other ingredients.
To serve, spread fresh lettuce leaves in a bowl and spread the mixture over the leaves.
Garnish with green spring onions and cheddar cheese and serve chilled.
—  Recipe courtesy Dipti Kalra

Pineapple Twist of taste in Sheera
Ingredients
1 cup rava/suji
3 tsp ghee/refined oil
Half cup sugar
Half tsp cardamom powder
2-3 cups milk/water
10-15 cashew and raisins
Half cup pineapple, cubed

Method
In a pan, dry roast 1 cup rava/suji until it starts smelling aromatic. Now, transfer the rava in a plate.
lIn the same pan, add ghee and roast the dry fruits until they turn golden in colour, transfer them in a plate.
Sauté pineapple cubes in little ghee for two to three minutes.
Add three cups milk/water (milk is optional, you can add if you want) and let it boil for one to two minutes, keeping the flame low.
Slowly add roasted rava in the mixture. Keep stirring the mixture continuously to avoid any lumps.
Add sugar, cardamom powder and the roasted dry fruits, mix everything nicely.
Cover pan and let it cook on low flame until the water evaporates.
Once the mixture gets dry, serve it hot. Garnish it with some dry fruits.
—  Recipe courtesy Savya Shankar