Lemon Tea with Chilli Pineapple

Refreshing, tangy, sweet and a little spicy - a union of flavours to go with Manel’s delicious Malaysian-Indian feast. The citrus brewed tea can be served warm or cold, and is intended to be enjoyed throughout the meal. The pineapple makes for a fun and zesty add-on.

  • Time: 10 minutes

  • Makes: 6 people

  • Difficulty: 1/5

  • Vegan friendly


  • 2 ½ tbsp black loose leaf tea

  • 1.25L water

  • 5 lemons, quartered

  • 2 ½ tbsp white sugar

  • 1 pineapple, peeled, halved and cut into 1cm slices

  • White sugar

  • Salt

  • Chilli powder

Download the recipe


  1. For the tea: in a pot, bring all the water to the boil. Remove from heat and add the tea leaves, sugar and lemon.

  2. Allow to infuse for 3-5 minutes.

  3. Strain through a sieve and your tea is now ready to serve.

  4. For the pineapple: arrange pineapple slices on a plate. Sprinkle a little sugar, salt and chilli over each slice.