Masala pineapples are so simple – they are literally chunks of ripe, juicy fruit rolled in a special masala spice blend and threaded on to a kebab stick. If you’ve ever been by the beach in Durban, South Africa, where they are sold on numerous street carts, you’ll know the fruit and spice combination makes a very refreshing snack in the summer sunshine. They also make a good pre-dinner snack, perfect with a cold beer.
Place the coriander, cumin, cardamom, cinnamon stick, fenugreek and cloves in a small frying pan and dry fry over a medium heat for a minute. Tip into a spice mill or pestle and mortar and grind to a powder. Transfer into a shallow bowl and stir through the paprika, chilli powder and ginger.
Peel and core the pineapple, taking your time to remove all the eyes. Taste a little: you want it to be really sweet. If it’s a touch sharp, add a little sugar to your spice blend, stirring well to mix.
Chop the pineapple flesh into 3cm wedges and dust them with a little of the spice blend. Thread the cubes on to kebab sticks and serve immediately. If you have some spice powder left over, it makes a fabulous dusty dip to dunk salted crisps in!
