Chatpata Annanas - Piquant Tandoori Pineapple

Ingredients

Pineapple large size	1 No.
Marinade
Red chili pd.	2 Tsp.
Kasoori Methi powder	1/2 Tsp.
Roasted Chana Powder	1 Tbsp.
Hung Curd	1 Cup
Black salt	2 Tsp.
Salt	To Taste
Cinnamon pd.	1/2 Tsp.
Basting and Garnish
Sugar	1 Tbsp
Butter	2 Tbsp
Chaat Masala	1/2 Tsp
Mint leaves	3 Sprigs
Coriander leaves	3 Sprigs

Method Of Preparation

• Remove skin from the pineapple making sure no black part remaining.
• Cut into four quarters lengthwise. Remove inner core.
• Cut into three or four pieces depending on the size. Approximately one and half inch squares.    
• Mix all the ingredients of the marinade to a smooth and thick paste.
• Put the Pineapple pieces in marinade keep aside for half an hour turning upside down once.
• Skewer pineapple. Put the skewered Pineapple in to the moderately hot tandoor and cook for five minutes.
• Remove from the tandoor, baste with butter and sprinkle some sugar. Put them back into the tandoor for another 5 minutes or until the sugar caramelizes.
• Remove from tandoor, brush with butter and sprinkle chaat masala.
• Garnish with chopped coriander and mint serve hot.