Chop Pineapple into small pieces.

Take Curd in a bowl and using a spoon beat the curd to make it lump free and then strain the Curd using a Strainer.

Now add Powdered Sugar, Salt, Roasted Cumin Powder and freshly Crushed Black Pepper in the Curd and Mix well.

Add Chopped Pineapples to the Curd mixture and lightly fold the Pineapples with Curd to complete the Raita.

Transfer Pineapple Raita in a Serving Bowl and refrigerate for 30 minutes before serving the Raita.

Pineapple Raita can be garnished further with pieces of Pineapple.