Paneer Pineapple Sago Crisps – a vibrant Indo-Chinese fusion appetizer with bold flavor, juicy pineapple, crunchy peanuts, and crispy sago chips — perfect for festive occasions or your next get together!

WATCH HOW TO MAKE PANEER PINEAPPLE SAGO CRISPS:

Some dishes just feel festive the moment you serve them — and this one’s exactly that.

These Paneer Pineapple Sago Crisps are sweet, spicy, crunchy, and colorful — everything you want in a crowd-pleasing appetizer. It’s my take on chili paneer, elevated with tropical pineapple, earthy peanuts, and a final flourish of chili oil served over sago crisps. A little fusion, a lot of flavor — and the kind of dish that is guaranteed to impress!

This is the perfect recipe to bring out during festivals like Rakhi, when you want to make something exciting, but still easy and fun to plate.

Why You’ll Love It!

• Crispy, pan-fried paneer — no deep frying!
• A glossy, tangy Indo-Chinese sauce with a twist.
• Pineapple adds a pop of juicy brightness.
• Peanuts bring crunch and comfort.
• Served over sago crisps for a festive finish.

If you like this, please try my other recipes:

• Personal Mexican Boards
• Bang Bang Corn Fritters – Corn Pakodas
• Nawabi Corn Kebabs
• Personal Indian Cheese Boards

5 from 2 votes

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Paneer Pineapple Sago Crisps

Prep Time

20 mins

Cook Time

20 mins

 

Paneer Pineapple Sago Crisps - a festive Indo-Chinese fusion appetizer layered with juicy pineapple, crispy paneer, bold sauces, and served over crunchy sago chips — perfect for Rakhi or any celebration. 😍 ✨

Course: Appetizer

Cuisine: Indo-Chinese

Keyword: party

Custom Category: Appetizers, Super Bowl

Servings: 6

Calories: 293 kcal

Author: Nidhi Bothra

Ingredients

Paneer:

• 1 1/2 cups paneer , about 200g, chopped into small cubes
• 2 1/2 to 3 tsp cornstarch
• 2 tsp soy sauce
• 1/2 tsp red chili sauce
• 2 tsp oil , for pan-frying

Stir-Fry:

• 1 cup pineapple , chopped into small cubes
• 1/2 cup peanuts , soaked and boiled with salt and turmeric
• 1/2 cup mixed color bell peppers , chopped (divided – half for stir-frying, half added at the end)
• 1/2 cup onions , chopped (divided – half for stir-frying, half added at the end)
• 1/4 cup green onions , chopped
• 2 green chilies , finely chopped
• 1 tbsp garlic , minced
• 2 tsp ginger , minced
• 2 tsp sesame seeds

Sauce:

• 1 1/2 tbsp schezwan sauce
• 3 tbsp tomato ketchup
• 1 tbsp red chili sauce
• 2 to 3 tsp light soy sauce
• 1 tsp vinegar
• 1/2 tsp white pepper
• salt , to taste
• 2 tsp cornstarch , mixed with 2tbsp water
• /4 cup hot water

Serving:

• sago (sabudana) chips , store-bought or homemade
• chili oil , for drizzling
• green onions , for garnish
• red chilies , for garnish
• toasted sesame seeds , for garnish

Instructions

Coat & Pan-Fry the Paneer:

1. In a bowl, mix paneer cubes with cornflour, soy sauce, and red chili sauce until lightly coated.
2. Heat 2 tsp oil in a pan and pan-fry the paneer until golden and crispy. Set aside.

Sauté Aromatics & Veggies:

1. In the same pan, heat a little oil and sauté garlic, ginger, and green chilies until fragrant.

2. Add half the chopped onions and half the bell peppers. Sauté on high heat for 1–2 minutes — just enough to brighten them up while keeping some crunch.

Add Peanuts & Sauce Mixture:

1. Stir in the boiled peanuts. Then add Schezwan sauce, ketchup, red chili sauce, soy sauce, vinegar, white pepper, and salt. Mix well.

Thicken the Sauce:

1. Add the cornflour slurry (2 tsp cornflour + 2 tbsp water), followed by 1/4 cup hot water. Let it simmer for a minute until thick and glossy.

Add Pineapple & Paneer:

1. Add the chopped pineapple and mix it in gently.
2. Then add the crispy paneer cubes and toss everything together to coat well.

Final Crunch (Off the Heat):

1. Turn off the gas, and stir in the remaining raw chopped onions and bell peppers. This adds a fresh, vibrant crunch to the dish.

Serving:

1. Plate the mixture into a serving bowl. Spoon it generously over crispy sago chips.
2. Drizzle with chili oil and garnish with spring onions and toasted sesame seeds.

Recipe Video

Recipe Notes

• Serve immediately to keep the sago chips crisp.
• You can spoon the paneer mixture onto individual sago crisps for a canapé-style appetizer.
• Adjust sauces to taste — add more chili sauce for spice, or ketchup for sweetness.

Nutrition Facts

Paneer Pineapple Sago Crisps

Amount Per Serving

Calories 293 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 10g63%

Trans Fat 0.01g

Polyunsaturated Fat 3g

Monounsaturated Fat 4g

Cholesterol 37mg12%

Sodium 361mg16%

Potassium 214mg6%

Carbohydrates 14g5%

Fiber 3g13%

Sugar 6g7%

Protein 12g24%

Vitamin A 142IU3%

Vitamin C 27mg33%

Calcium 305mg31%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.