Sweet, juicy, fragrant and incredibly versatile, pineapple is one of the world’s most loved tropical fruits. It shines in everything from salads and beverages to savoury dishes and desserts, thanks to its irresistible sweet-and-tangy taste. On International Pineapple Day, celebrate this fruit with some delicious recipes that showcase its remarkable flavour in every bite.StarterSpicy pan-fried pineappleIngredients1 pineapple, medium, peeled and sliced into thick discs or slices1–2 tbsp butter or ghee or oil1 tsp Chef Special Masala1/2 tsp sugar½ tsp salt1 tsp vinegar MethodMarinate: In a bowl, toss the pineapple pieces with the Chef Special Masala, sugar, salt and vinegar.Sauté: Heat the butter or ghee or oil in a pan. Add the marinated pineapple.Caramelise: Cook on medium flame for 5-7 minutes until the edges are nicely charred and caramelised, flipping halfway through.Serve: Plate while hot and garnishing with coriander. – Chef Sweety SinghMain coursePineapple millet/fried riceIngredients:1 cup boiled millets or cooked rice2 teaspoons cold-pressed oil2 teaspoons garlic, finely chopped2 tablespoons onion, roughly chopped2 teaspoons ginger, finely chopped1 teaspoon chili flakes½ cup pineapple, dicedSalt to tasteA few drops of soy sauce1 teaspoon Szechwan chutney2 teaspoons fresh coriander leaves, choppedMethod:Heat the cold-pressed oil in a wok or pan. Add the chopped garlic and sauté for a few seconds until fragrant. Add the chopped onion and stir-fry for about a minute. Add the chopped ginger and chili flakes, and sauté briefly. Stir in the chopped pineapple and cook for 1–2 minutes. Add the boiled millets or cooked rice and mix well. Season with salt, a few drops of soy sauce and Szechwan chutney.Toss everything together on high heat for 2–3 minutes, ensuring all the flavours are well combined. Add the chopped coriander leaves and give it a final stir.Serve hot and enjoy the sweet, tangy, and spicy flavours of pineapple millet/fried rice.– Chef Vikas Chawla DessertTarte Tatin of pineapple with ice-creamIngredientsPuff pastryCaramelised pineappleextra-large ripe pineapples300 gm unsalted butter300 gm caster sugar2 deseeded and finely diced chillies60ml White rumMethodPrepare the pastry: Roll out the puff pastry to 2mm thickness and rest for 1 hour in a cool place. Cut out eight 16cm discs, prick with a fork, stack between baking parchment squares and freeze until needed.Caramelise the pineapple: Peel the pineapples, remove the eyes and core and cut into eight 3 cm thick discs. Pat dry and leave on a cloth-lined tray for 1 hour to remove excess moisture.Working in batches, cook the butter and sugar in a heavy-based pan until a rich golden caramel forms. Add the pineapple slices and cook until deeply caramelised on both sides. Stir in the chillies and rum, swirl to combine, then cool to room temperature.Assemble: Arrange the pineapple slices in a roasting tray. Place a pastry disc over each slice, gently folding the edges down the sides. Warm the remaining caramel and pour it into the tray, avoiding the pastry. Refrigerate until ready to bake.Bake and serve: Bake at 180°C/Gas Mark 4 for 16 minutes or until the pastry is golden and crisp. Rest for 30 minutes. Reheat the tarts for 5 minutes, then carefully invert them onto a board. Glaze with the remaining caramel and serve warm with ice cream.– Chef Kishan HariTarte Tatin of Pineapple with Ice Cream DessertPineapple halwaIngredients½ cup semolina (sooji)3 tablespoons ghee (1 tbsp for roasting + 2 tbsp at the end)2 cups water4-5 drops of yellow food colour or turmeric diluted in water for colour¾ cup unrefined sugar (desi khand)1 cup sweet pineapple, finely chopped¼ teaspoon cardamom powderFew fried cashewsMethodLightly roast semolina (sooji) with 1 tablespoon ghee in a thick-bottomed pan. Roast on a low flame for about 10 minutes, stirring continuously until it turns aromatic without changing its colour. Add 2 cups of water, food colour or turmeric water and stir continuously.Cook for 2–3 minutes until the semolina absorbs all the water and becomes soft and fluffy.Add the desi khand, cardamom powder and chopped pineapple. Mix well.Continue cooking on a low flame until the sugar dissolves completely and the mixture thickens.Add the remaining 2 tablespoons of ghee, a few fried cashews and mix until well incorporated.Serve warm and enjoy the rich flavour of fresh pineapple halwa.– Chef Vikas ChawlaPineapple HalwaDrinkPine Tepache5lt jar4.5 lt water300 gm desi sugarPinepple peels – 450-500 gm2 green chilli1 bay leaf1″ piece of cinnamon1-2 star anise -4 -5 clove4 green cardamom crushed MethodWash the pineapple thoroughly before peeling. Add the pineapple peels and rest of the ingredients to jar, stir well. Cover the jar with a clean muslin cloth or loosely fitted lid. Keep the jar at room temperature, away from direct sunlight. In hot weather (28–35°C), fermentation usually takes 2–3 days. It is ready when it has a pleasant sweet-tangy flavour with light natural fizz. Strain the liquid through a fine sieve or muslin cloth. Transfer the tepache into clean bottles. Refrigerate and serve chilled. – Chef Abhishek KarnPine TepacheDid you know?Every pineapple is made up of dozens of tiny fruitlets that grow together to form a single fruit.The plant can take up to two years to produce its first fruit.Pineapple originated in South America before finding its way to tropical regions around the world through trade and exploration.For centuries, pineapples have been associated with warmth, hospitality and a welcoming spirit.Pineapple naturally contains bromelain, an enzyme that helps break down proteins during digestion. –