[{"_1":2,"_135":-5,"_136":-5},"loaderData",{"_3":4,"_134":-5},"routes/search._index",{"_5":6,"_133":85},"posts",[7,71,104],{"_8":9,"_10":11,"_12":13,"_54":55,"_56":57,"_58":59,"_60":61,"_62":63,"_64":65,"_66":67,"_68":69,"_70":67},"fileName","Indian Butter Chicken","slug","indian-butter-chicken","frontmatter",{"_14":9,"_15":16,"_17":18,"_10":11,"_19":20,"_21":22,"_23":24,"_25":26,"_27":28,"_29":30,"_31":32,"_33":34,"_41":42,"_43":44,"_45":46,"_47":48,"_49":50,"_51":44,"_52":53},"title","public",true,"date","2025-06-15T14:30:00Z","description","Rich, creamy tomato-based curry that's become India's most beloved export - silky chicken in a sauce that dreams are made of","category","main-dish","cuisine","Indian","prep_time","30 minutes","cook_time","45 minutes","servings",4,"difficulty","medium","tags",[35,36,37,38,39,40],"curry","tomato","cream","indian-spices","comfort-food","restaurant-style","visual_style","bollywood-cinema meets vintage spice-market photography - warm golden lighting with deep amber shadows, rich saffron and vermillion color palette, dramatic chiaroscuro like old film stills, brass vessels and weathered wooden surfaces, steam rising cinematically through beams of light","cover","/_repo/medias/1b3c64b1848be21ecd482cdeef220627611121fe1829f71ad962d445b1a0bdb6-lg.webp","cover-xs","/_repo/medias/1b3c64b1848be21ecd482cdeef220627611121fe1829f71ad962d445b1a0bdb6-xs.webp","cover-sm","/_repo/medias/1b3c64b1848be21ecd482cdeef220627611121fe1829f71ad962d445b1a0bdb6-sm.webp","cover-md","/_repo/medias/1b3c64b1848be21ecd482cdeef220627611121fe1829f71ad962d445b1a0bdb6-md.webp","cover-lg","cover-xl","/_repo/medias/1b3c64b1848be21ecd482cdeef220627611121fe1829f71ad962d445b1a0bdb6-xl.webp","firstParagraphText","Butter chicken conquered the world for good reason—when done right, it's all silky tomato richness with cream that doesn't mask the spices but carries them. The key is building layers: yogurt-marinated chicken, properly bloomed spices, and tomatoes that cook down into something luxurious rather than sharp.","plain","Butter chicken conquered the world for good reason—when done right, it's all silky tomato richness with cream that doesn't mask the spices but carries them. The key is building layers: yogurt-marinated chicken, properly bloomed spices, and tomatoes that cook down into something luxurious rather than sharp.This isn't technically traditional - butter chicken was actually invented in the 1950s at Moti Mahal restaurant in Delhi, a happy accident born from leftover tandoori chicken. But it's become so fundamental to Indian cuisine that arguing authenticity feels pointless. What matters is getting that perfect balance: the tang of tomatoes, the richness of cream, and spices that build slowly on your tongue rather than slapping you upfront.Ingredients🍗 2 lbs boneless chicken thighs, cut into bite-sized pieces🧄 6 cloves garlic, minced🫚 2-inch piece fresh ginger, grated🥄 2 tbsp garam masala🥄 1 tsp ground cumin🥄 1 tsp smoked paprika🥄 1/2 tsp cayenne pepper (adjust to taste)🧂 1 tsp salt🥛 1/2 cup plain Greek yogurt🧅 1 large onion, finely chopped🍅 1 can (28 oz) crushed tomatoes🥥 1/2 cup heavy cream🧈 4 tbsp butter🫒 2 tbsp neutral oil🥄 2 tbsp tomato paste🍯 1 tbsp honey or brown sugar🌿 Fresh cilantro for garnish🍚 Basmati rice and naan for servingMarinating chicken in spices and yogurtInstructionsMarinate the chicken: In a large bowl, combine chicken pieces with half the garlic, half the ginger, 1 tablespoon garam masala, cumin, paprika, cayenne, salt, and yogurt. Mix well, ensuring every piece is coated. Let it sit for at least 20 minutes - though if you have time, an hour in the fridge makes a real difference.Build the base: Heat oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the marinated chicken and cook until just done, about 6-8 minutes. Don't worry about browning perfectly - you're just cooking it through. Remove chicken and set aside.Create the sauce foundation: In the same pot, add butter and let it foam. Add chopped onion and cook until soft and golden, about 8 minutes. Add remaining garlic and ginger, cooking until fragrant, about 1 minute. Stir in tomato paste and cook for another minute until it darkens slightly.The tomato transformation: Add crushed tomatoes, remaining garam masala, and honey. Let this simmer for 15-20 minutes, stirring occasionally, until the sauce reduces and the raw tomato flavor mellows into something rich and complex. The sauce should coat the back of a spoon.Simmering the rich tomato base sauceFinish with luxury: Stir in the cream and return the chicken to the pot. Simmer gently for 10 minutes, letting the flavors marry. Taste and adjust - more salt if it feels flat, a pinch of sugar if too acidic, or more cream if you want it richer.The final touch: Remove from heat and stir in the remaining butter. This last addition gives the sauce that glossy, restaurant-quality finish that makes butter chicken special.Serving NotesServe over fluffy basmati rice with warm naan for scooping. The sauce is rich enough that you don't need much else - maybe some quick pickled onions or cucumber raita if you want something bright to cut through the richness.This keeps beautifully in the fridge for three days and actually improves overnight as the spices continue to meld. It also freezes well for up to three months - portion it out for future weeknight salvation.Variations Worth TryingTandoori twist: If you have a grill, char the marinated chicken over high heat before adding to the sauce. The smokiness adds another layer that's hard to replicate indoors.Paneer version: Swap the chicken for cubes of paneer for a vegetarian version that's just as satisfying. Add the paneer in the last 5 minutes so it doesn't break apart.Extra heat: Fresh green chilies stirred in with the garlic and ginger will give you the kind of heat that builds slowly rather than hitting you immediately.The beauty of butter chicken lies in its restraint - despite the rich ingredients, it never feels heavy or overwhelming. It's comfort food that happens to be elegant, the kind of dish that works equally well for a Tuesday dinner or when you're trying to impress someone who matters.","html","

Butter chicken conquered the world for good reason—when done right, it's all silky tomato richness with cream that doesn't mask the spices but carries them. The key is building layers: yogurt-marinated chicken, properly bloomed spices, and tomatoes that cook down into something luxurious rather than sharp.

This isn't technically traditional - butter chicken was actually invented in the 1950s at Moti Mahal restaurant in Delhi, a happy accident born from leftover tandoori chicken. But it's become so fundamental to Indian cuisine that arguing authenticity feels pointless. What matters is getting that perfect balance: the tang of tomatoes, the richness of cream, and spices that build slowly on your tongue rather than slapping you upfront.

Ingredients

🍗 2 lbs boneless chicken thighs, cut into bite-sized pieces
\n🧄 6 cloves garlic, minced
\n🫚 2-inch piece fresh ginger, grated
\n🥄 2 tbsp garam masala
\n🥄 1 tsp ground cumin
\n🥄 1 tsp smoked paprika
\n🥄 1/2 tsp cayenne pepper (adjust to taste)
\n🧂 1 tsp salt
\n🥛 1/2 cup plain Greek yogurt
\n🧅 1 large onion, finely chopped
\n🍅 1 can (28 oz) crushed tomatoes
\n🥥 1/2 cup heavy cream
\n🧈 4 tbsp butter
\n🫒 2 tbsp neutral oil
\n🥄 2 tbsp tomato paste
\n🍯 1 tbsp honey or brown sugar
\n🌿 Fresh cilantro for garnish
\n🍚 Basmati rice and naan for serving

$\"Marinating$

Instructions

Marinate the chicken: In a large bowl, combine chicken pieces with half the garlic, half the ginger, 1 tablespoon garam masala, cumin, paprika, cayenne, salt, and yogurt. Mix well, ensuring every piece is coated. Let it sit for at least 20 minutes - though if you have time, an hour in the fridge makes a real difference.

Build the base: Heat oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the marinated chicken and cook until just done, about 6-8 minutes. Don't worry about browning perfectly - you're just cooking it through. Remove chicken and set aside.

Create the sauce foundation: In the same pot, add butter and let it foam. Add chopped onion and cook until soft and golden, about 8 minutes. Add remaining garlic and ginger, cooking until fragrant, about 1 minute. Stir in tomato paste and cook for another minute until it darkens slightly.

The tomato transformation: Add crushed tomatoes, remaining garam masala, and honey. Let this simmer for 15-20 minutes, stirring occasionally, until the sauce reduces and the raw tomato flavor mellows into something rich and complex. The sauce should coat the back of a spoon.

$\"Simmering$

Finish with luxury: Stir in the cream and return the chicken to the pot. Simmer gently for 10 minutes, letting the flavors marry. Taste and adjust - more salt if it feels flat, a pinch of sugar if too acidic, or more cream if you want it richer.

The final touch: Remove from heat and stir in the remaining butter. This last addition gives the sauce that glossy, restaurant-quality finish that makes butter chicken special.

Serving Notes

Serve over fluffy basmati rice with warm naan for scooping. The sauce is rich enough that you don't need much else - maybe some quick pickled onions or cucumber raita if you want something bright to cut through the richness.

This keeps beautifully in the fridge for three days and actually improves overnight as the spices continue to meld. It also freezes well for up to three months - portion it out for future weeknight salvation.

Variations Worth Trying

Tandoori twist: If you have a grill, char the marinated chicken over high heat before adding to the sauce. The smokiness adds another layer that's hard to replicate indoors.

Paneer version: Swap the chicken for cubes of paneer for a vegetarian version that's just as satisfying. Add the paneer in the last 5 minutes so it doesn't break apart.

Extra heat: Fresh green chilies stirred in with the garlic and ginger will give you the kind of heat that builds slowly rather than hitting you immediately.

The beauty of butter chicken lies in its restraint - despite the rich ingredients, it never feels heavy or overwhelming. It's comfort food that happens to be elegant, the kind of dish that works equally well for a Tuesday dinner or when you're trying to impress someone who matters.

","toc",[],"originalFilePath","recipes/Indian Butter Chicken.md","firstImage","/_repo/medias/ae3f6dabee2385b5e546b883b57b906a97786b706e967b2282dbaa86c82de3b4-lg.webp","rating",5,"reviewCount",1,"avgRating",{"_8":72,"_10":73,"_12":74,"_54":98,"_56":99,"_58":100,"_60":101,"_62":102,"_64":103,"_66":67,"_68":69,"_70":67},"Turkish Cacik","turkish-cacik-yogurt-cucumber-dip",{"_14":72,"_15":16,"_17":75,"_10":73,"_19":76,"_21":77,"_23":78,"_25":79,"_27":80,"_29":81,"_31":82,"_33":83,"_43":92,"_41":93,"_45":94,"_47":95,"_49":96,"_51":92,"_52":97},"2024-07-13T10:00:00Z","Thick yogurt with cucumber, dill, and garlic—Turkey's cooling answer to summer heat that bridges the gap between Greek tzatziki and Middle Eastern refreshment","appetizer","Turkish","15 minutes","30 minutes straining",6,"easy",[84,85,86,87,88,89,90,91],"turkish","yogurt","cucumber","dill","garlic","cooling","mezze","vegetarian","/_repo/medias/6db231f5139d590bf3a221c66eb2bc8a34b05cc3239285b8bca03f191f81e941-lg.webp","Turkish cultural bridge aesthetic with warm golden lighting, intricate Iznik tile patterns, brass implements, and the rich textile traditions that reflect Turkey's position between Europe and Asia","/_repo/medias/6db231f5139d590bf3a221c66eb2bc8a34b05cc3239285b8bca03f191f81e941-xs.webp","/_repo/medias/6db231f5139d590bf3a221c66eb2bc8a34b05cc3239285b8bca03f191f81e941-sm.webp","/_repo/medias/6db231f5139d590bf3a221c66eb2bc8a34b05cc3239285b8bca03f191f81e941-md.webp","/_repo/medias/6db231f5139d590bf3a221c66eb2bc8a34b05cc3239285b8bca03f191f81e941-xl.webp","Turkey sits at the crossroads of continents, and cacik reflects that geography perfectly—thicker than Greek tzatziki, more garlicky than Lebanese labneh, with fresh dill that sets it apart from its Mediterranean cousins. It's a cooling dip that understands both Ottoman refinement and Anatolian practicality.","Turkey sits at the crossroads of continents, and cacik reflects that geography perfectly—thicker than Greek tzatziki, more garlicky than Lebanese labneh, with fresh dill that sets it apart from its Mediterranean cousins. It's a cooling dip that understands both Ottoman refinement and Anatolian practicality.The secret to exceptional cacik lies in achieving the right yogurt consistency—thick enough to hold its shape but creamy enough to spread easily. This usually means starting with full-fat yogurt and either buying Greek-style or straining regular yogurt yourself.Ingredients🥛 2 cups thick Greek yogurt (or regular yogurt, strained)🥒 2 medium cucumbers🧄 3-4 cloves garlic, minced🌿 3 tablespoons fresh dill, finely chopped🫒 2 tablespoons extra-virgin olive oil🍋 1 tablespoon lemon juice🧂 1 teaspoon salt, or to taste🌶️ Pinch of white pepper🫒 Extra olive oil for serving🌶️ Sweet paprika for garnishInstructionsPrepare the yogurt base. If using regular yogurt, strain it through cheesecloth or a fine-mesh strainer for 30 minutes to remove excess whey. You want it thick enough that a spoon stands up in it.Turkish yogurt straining techniqueHandle the cucumbers properly. Peel cucumbers and cut them in half lengthwise. Scoop out the seeds with a spoon, then dice the flesh very finely—about 1/8-inch pieces. Toss with a pinch of salt and let drain in a colander for 15 minutes.Press out moisture. Take handfuls of the salted cucumber and squeeze gently to remove excess water. This prevents the cacik from becoming watery.Build the base flavors. In a bowl, combine the thick yogurt with minced garlic, chopped dill, olive oil, lemon juice, salt, and white pepper. Mix until smooth and well combined.Fold in cucumbers. Add the drained cucumber pieces to the yogurt mixture and fold gently to combine. Taste and adjust seasoning—you might need more salt, garlic, or lemon juice depending on your yogurt's tanginess.Chill and develop flavors. Refrigerate for at least 1 hour before serving. This allows the garlic to mellow and the flavors to meld.Serve traditionally. Transfer to a serving bowl, drizzle with olive oil, and dust lightly with sweet paprika. Serve with warm pita bread, fresh vegetables, or as part of a mezze spread.Technique NotesThe dill should be chopped finely but not minced—you want small pieces that distribute evenly but still provide bursts of flavor.Turkish cooks often add a tiny bit of white pepper instead of black—it provides heat without dark specks that would mar the white appearance.Some regions add a splash of vinegar along with the lemon juice for extra tang, but this is optional.Texture MasteryPerfect cacik should be thick enough to mound on a spoon but not so thick that it's hard to spread. If it's too thick, thin with a tablespoon of cold water. If too thin, strain longer or add more yogurt.The cucumber pieces should be small enough to distribute evenly but large enough to provide textural interest in each bite.Serving ContextIn Turkey, cacik is served as part of a mezze spread alongside dishes like dolma, köfte, or grilled meats. It's particularly popular in summer when its cooling properties provide relief from the heat.It also works beautifully as a sauce for grilled lamb or chicken, or as a refreshing side with spicy Turkish dishes.Storage & Make-AheadCacik improves with time up to a point—it's often better after a few hours of chilling. However, it will continue to release water, so you may need to stir before serving.It keeps in the refrigerator for up to 3 days, though the texture is best within 24 hours.Remix IdeasMint variation: Replace half the dill with fresh mint for a different herbal note.Walnut cacik: Add finely chopped walnuts for richness and texture.Sumac addition: Sprinkle with sumac along with paprika for tart complexity.Rose water touch: Add just a few drops of rose water for a subtle floral note.Perfect cacik should taste like cooling relief on a hot Istanbul afternoon—creamy, garlicky, fresh, and substantial enough to satisfy while light enough to refresh. It's Turkish hospitality in a bowl, offering both comfort and elegance in the simple combination of ingredients that have been pleasing palates along the Bosphorus for centuries.","

Turkey sits at the crossroads of continents, and cacik reflects that geography perfectly—thicker than Greek tzatziki, more garlicky than Lebanese labneh, with fresh dill that sets it apart from its Mediterranean cousins. It's a cooling dip that understands both Ottoman refinement and Anatolian practicality.

The secret to exceptional cacik lies in achieving the right yogurt consistency—thick enough to hold its shape but creamy enough to spread easily. This usually means starting with full-fat yogurt and either buying Greek-style or straining regular yogurt yourself.

Ingredients

🥛 2 cups thick Greek yogurt (or regular yogurt, strained)
\n🥒 2 medium cucumbers
\n🧄 3-4 cloves garlic, minced
\n🌿 3 tablespoons fresh dill, finely chopped
\n🫒 2 tablespoons extra-virgin olive oil
\n🍋 1 tablespoon lemon juice
\n🧂 1 teaspoon salt, or to taste
\n🌶️ Pinch of white pepper
\n🫒 Extra olive oil for serving
\n🌶️ Sweet paprika for garnish

Instructions

Prepare the yogurt base. If using regular yogurt, strain it through cheesecloth or a fine-mesh strainer for 30 minutes to remove excess whey. You want it thick enough that a spoon stands up in it.

$\"Turkish$

Handle the cucumbers properly. Peel cucumbers and cut them in half lengthwise. Scoop out the seeds with a spoon, then dice the flesh very finely—about 1/8-inch pieces. Toss with a pinch of salt and let drain in a colander for 15 minutes.

Press out moisture. Take handfuls of the salted cucumber and squeeze gently to remove excess water. This prevents the cacik from becoming watery.

Build the base flavors. In a bowl, combine the thick yogurt with minced garlic, chopped dill, olive oil, lemon juice, salt, and white pepper. Mix until smooth and well combined.

Fold in cucumbers. Add the drained cucumber pieces to the yogurt mixture and fold gently to combine. Taste and adjust seasoning—you might need more salt, garlic, or lemon juice depending on your yogurt's tanginess.

Chill and develop flavors. Refrigerate for at least 1 hour before serving. This allows the garlic to mellow and the flavors to meld.

Serve traditionally. Transfer to a serving bowl, drizzle with olive oil, and dust lightly with sweet paprika. Serve with warm pita bread, fresh vegetables, or as part of a mezze spread.

Technique Notes

The dill should be chopped finely but not minced—you want small pieces that distribute evenly but still provide bursts of flavor.

Turkish cooks often add a tiny bit of white pepper instead of black—it provides heat without dark specks that would mar the white appearance.

Some regions add a splash of vinegar along with the lemon juice for extra tang, but this is optional.

Texture Mastery

Perfect cacik should be thick enough to mound on a spoon but not so thick that it's hard to spread. If it's too thick, thin with a tablespoon of cold water. If too thin, strain longer or add more yogurt.

The cucumber pieces should be small enough to distribute evenly but large enough to provide textural interest in each bite.

Serving Context

In Turkey, cacik is served as part of a mezze spread alongside dishes like dolma, köfte, or grilled meats. It's particularly popular in summer when its cooling properties provide relief from the heat.

It also works beautifully as a sauce for grilled lamb or chicken, or as a refreshing side with spicy Turkish dishes.

Storage & Make-Ahead

Cacik improves with time up to a point—it's often better after a few hours of chilling. However, it will continue to release water, so you may need to stir before serving.

It keeps in the refrigerator for up to 3 days, though the texture is best within 24 hours.

Remix Ideas

Mint variation: Replace half the dill with fresh mint for a different herbal note.

Walnut cacik: Add finely chopped walnuts for richness and texture.

Sumac addition: Sprinkle with sumac along with paprika for tart complexity.

Rose water touch: Add just a few drops of rose water for a subtle floral note.

Perfect cacik should taste like cooling relief on a hot Istanbul afternoon—creamy, garlicky, fresh, and substantial enough to satisfy while light enough to refresh. It's Turkish hospitality in a bowl, offering both comfort and elegance in the simple combination of ingredients that have been pleasing palates along the Bosphorus for centuries.

",[],"recipes/Turkish Cacik.md","/_repo/medias/b9c465d817c9fa2f686a2e39f4581b71d8bced495ad69bd02f25876005ec13bb-lg.webp",{"_8":105,"_10":106,"_12":107,"_54":127,"_56":128,"_58":129,"_60":130,"_62":131,"_64":132,"_66":67,"_68":69,"_70":67},"Brazilian Grilled Pineapple","brazilian-grilled-pineapple-abacaxi-grelhado",{"_14":105,"_15":16,"_17":108,"_10":106,"_19":109,"_21":110,"_23":111,"_25":112,"_27":79,"_29":81,"_31":82,"_33":113,"_43":121,"_41":122,"_45":123,"_47":124,"_49":125,"_51":121,"_52":126},"2024-07-14T10:00:00Z","Caramelized pineapple rings with smoky char and tropical heat—Brazil's gift to anyone who thinks fruit can't be a proper dessert","dessert","Brazilian","10 minutes",[114,115,116,117,110,118,119,120],"pineapple","grilled","brazilian","tropical","churrasco","caramelized","fruit","/_repo/medias/1b9ec1d97e4ee67bb72cbee18ab2eecc06cf0abd94f85292ccc363d1ec4ed8f2-lg.webp","Brazilian tropical aesthetic with rich golden sunset lighting, palm fronds, and the festive energy of Brazilian beach barbecue culture—warm, joyful, and bursting with the colors of carnival","/_repo/medias/1b9ec1d97e4ee67bb72cbee18ab2eecc06cf0abd94f85292ccc363d1ec4ed8f2-xs.webp","/_repo/medias/1b9ec1d97e4ee67bb72cbee18ab2eecc06cf0abd94f85292ccc363d1ec4ed8f2-sm.webp","/_repo/medias/1b9ec1d97e4ee67bb72cbee18ab2eecc06cf0abd94f85292ccc363d1ec4ed8f2-md.webp","/_repo/medias/1b9ec1d97e4ee67bb72cbee18ab2eecc06cf0abd94f85292ccc363d1ec4ed8f2-xl.webp","Fire transforms pineapple into something entirely different—the natural sugars caramelize into golden char, the acidity mellows into complex sweetness, and what started as refreshing fruit becomes a dessert with serious presence. This is Brazilian churrasco wisdom applied to dessert: high heat, simple ingredients, and the understanding that the grill can improve almost anything.","Fire transforms pineapple into something entirely different—the natural sugars caramelize into golden char, the acidity mellows into complex sweetness, and what started as refreshing fruit becomes a dessert with serious presence. This is Brazilian churrasco wisdom applied to dessert: high heat, simple ingredients, and the understanding that the grill can improve almost anything.The key is getting your grill hot enough to caramelize the pineapple's sugars quickly while keeping the interior tender and juicy. Too low and you get steamed fruit; too high and you get carbon. But hit that sweet spot, and you get dessert that tastes like Brazilian summer.Ingredients🍍 1 large ripe pineapple🫒 2 tablespoons neutral oil (for grilling)🍯 2 tablespoons honey (optional)🌶️ 1/2 teaspoon chili powder (Brazilian malagueta or cayenne)🍋 2 limes, cut into wedges🌿 Fresh mint leaves for garnish🧊 Vanilla ice cream for serving (optional)🥥 Toasted coconut flakes (optional)InstructionsChoose the right pineapple. It should smell sweet at the base and give slightly when pressed. The leaves should pull out easily when tugged. Avoid anything that smells fermented or has soft spots.Prep for grilling. Cut off the top and bottom of the pineapple, then remove the skin by cutting from top to bottom, following the curve. Remove any remaining eyes with the tip of your knife. Cut into 3/4-inch thick rings and remove the tough core with a small round cutter or knife.Heat the grill properly. You want medium-high heat—hot enough to caramelize quickly but not so hot that the outside burns before the inside heats through. Clean and oil the grates well to prevent sticking.Oil the pineapple lightly. Brush both sides of each ring with oil. This prevents sticking and helps with even browning.Brazilian pineapple grilling techniqueGrill with patience. Place pineapple rings on the hot grill and cook for 3-4 minutes on the first side without moving them—this allows proper caramelization to develop. Flip when you see good grill marks and caramelized edges.Finish the second side. Cook for another 2-3 minutes until the second side is caramelized and the pineapple is heated through. The rings should be tender but still hold their shape.Add the Brazilian touch. If using honey, brush it on during the last minute of grilling. Sprinkle with chili powder while still hot—the heat activates the spices and creates a beautiful contrast with the sweet fruit.Serve immediately. Transfer to a platter and garnish with mint leaves. Serve with lime wedges for squeezing and vanilla ice cream if you want to go full dessert mode.Technique NotesDon't move the pineapple too early—let those grill marks develop. Proper caramelization takes time and heat.The chili powder isn't just for show—it enhances the sweetness of the pineapple and adds complexity. Start with less if you're unsure about the heat level.Grilled pineapple is best served hot or warm. The caramelized edges lose their textural appeal as they cool.Flavor VariationsCinnamon sugar: Mix cinnamon with brown sugar and sprinkle on after grilling for a dessert version.Cachaca glaze: Brush with cachaca (Brazilian rum) mixed with brown sugar during grilling for boozy complexity.Coconut finish: Roll warm grilled pineapple in toasted coconut flakes for tropical richness.Lime-mint marinade: Marinate pineapple in lime juice and mint before grilling for extra brightness.Serving SuggestionsIn Brazil, grilled pineapple often follows a heavy churrasco meal—the acidity and freshness help cut through rich grilled meats.Serve as part of a Brazilian feast alongside grilled meats, or enjoy it on its own with Brazilian coffee for a simple but satisfying dessert.For parties, set up a DIY bar with different toppings: chili powder, cinnamon sugar, lime wedges, and mint.Storage & Make-AheadGrilled pineapple is best eaten immediately, but leftovers keep in the refrigerator for 2 days. Reheat gently in a dry skillet to restore some of the caramelized texture.You can prep the pineapple rings earlier in the day and grill just before serving.Remix IdeasPineapple salsa: Dice grilled pineapple and mix with red onion, cilantro, and jalapeño for a tropical salsa.Pizza topping: Use grilled pineapple on pizza for smoky sweetness that won't make Italians completely furious.Cocktail garnish: Use grilled pineapple rings as dramatic garnishes for tropical cocktails.Breakfast twist: Serve grilled pineapple with yogurt and granola for a healthy breakfast with dessert appeal.Perfect grilled pineapple should make you understand why Brazilians grill everything—the char adds complexity, the heat concentrates flavors, and the result is something that tastes both familiar and completely new. It's proof that sometimes the best desserts come not from the oven but from the flame, and that Brazilian cooks understand something essential about making simple ingredients sing.","

Fire transforms pineapple into something entirely different—the natural sugars caramelize into golden char, the acidity mellows into complex sweetness, and what started as refreshing fruit becomes a dessert with serious presence. This is Brazilian churrasco wisdom applied to dessert: high heat, simple ingredients, and the understanding that the grill can improve almost anything.

The key is getting your grill hot enough to caramelize the pineapple's sugars quickly while keeping the interior tender and juicy. Too low and you get steamed fruit; too high and you get carbon. But hit that sweet spot, and you get dessert that tastes like Brazilian summer.

Ingredients

🍍 1 large ripe pineapple
\n🫒 2 tablespoons neutral oil (for grilling)
\n🍯 2 tablespoons honey (optional)
\n🌶️ 1/2 teaspoon chili powder (Brazilian malagueta or cayenne)
\n🍋 2 limes, cut into wedges
\n🌿 Fresh mint leaves for garnish
\n🧊 Vanilla ice cream for serving (optional)
\n🥥 Toasted coconut flakes (optional)

Instructions

Choose the right pineapple. It should smell sweet at the base and give slightly when pressed. The leaves should pull out easily when tugged. Avoid anything that smells fermented or has soft spots.

Prep for grilling. Cut off the top and bottom of the pineapple, then remove the skin by cutting from top to bottom, following the curve. Remove any remaining eyes with the tip of your knife. Cut into 3/4-inch thick rings and remove the tough core with a small round cutter or knife.

Heat the grill properly. You want medium-high heat—hot enough to caramelize quickly but not so hot that the outside burns before the inside heats through. Clean and oil the grates well to prevent sticking.

Oil the pineapple lightly. Brush both sides of each ring with oil. This prevents sticking and helps with even browning.

$\"Brazilian$

Grill with patience. Place pineapple rings on the hot grill and cook for 3-4 minutes on the first side without moving them—this allows proper caramelization to develop. Flip when you see good grill marks and caramelized edges.

Finish the second side. Cook for another 2-3 minutes until the second side is caramelized and the pineapple is heated through. The rings should be tender but still hold their shape.

Add the Brazilian touch. If using honey, brush it on during the last minute of grilling. Sprinkle with chili powder while still hot—the heat activates the spices and creates a beautiful contrast with the sweet fruit.

Serve immediately. Transfer to a platter and garnish with mint leaves. Serve with lime wedges for squeezing and vanilla ice cream if you want to go full dessert mode.

Technique Notes

Don't move the pineapple too early—let those grill marks develop. Proper caramelization takes time and heat.

The chili powder isn't just for show—it enhances the sweetness of the pineapple and adds complexity. Start with less if you're unsure about the heat level.

Grilled pineapple is best served hot or warm. The caramelized edges lose their textural appeal as they cool.

Flavor Variations

Cinnamon sugar: Mix cinnamon with brown sugar and sprinkle on after grilling for a dessert version.

Cachaca glaze: Brush with cachaca (Brazilian rum) mixed with brown sugar during grilling for boozy complexity.

Coconut finish: Roll warm grilled pineapple in toasted coconut flakes for tropical richness.

Lime-mint marinade: Marinate pineapple in lime juice and mint before grilling for extra brightness.

Serving Suggestions

In Brazil, grilled pineapple often follows a heavy churrasco meal—the acidity and freshness help cut through rich grilled meats.

Serve as part of a Brazilian feast alongside grilled meats, or enjoy it on its own with Brazilian coffee for a simple but satisfying dessert.

For parties, set up a DIY bar with different toppings: chili powder, cinnamon sugar, lime wedges, and mint.

Storage & Make-Ahead

Grilled pineapple is best eaten immediately, but leftovers keep in the refrigerator for 2 days. Reheat gently in a dry skillet to restore some of the caramelized texture.

You can prep the pineapple rings earlier in the day and grill just before serving.

Remix Ideas

Pineapple salsa: Dice grilled pineapple and mix with red onion, cilantro, and jalapeño for a tropical salsa.

Pizza topping: Use grilled pineapple on pizza for smoky sweetness that won't make Italians completely furious.

Cocktail garnish: Use grilled pineapple rings as dramatic garnishes for tropical cocktails.

Breakfast twist: Serve grilled pineapple with yogurt and granola for a healthy breakfast with dessert appeal.

Perfect grilled pineapple should make you understand why Brazilians grill everything—the char adds complexity, the heat concentrates flavors, and the result is something that tastes both familiar and completely new. It's proof that sometimes the best desserts come not from the oven but from the flame, and that Brazilian cooks understand something essential about making simple ingredients sing.

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