On a recent trip to India, I visited a restaurant that serves Indian Thali meals. Thali is a Hindi word that means plate, and a Thali meal is one that includes small servings of a variety appetizers, entrees, sides, accompaniments and desserts. One of the desserts in the Thali meal, that I enjoyed very much, was Pineapple Halwa. That was the first time I ever tried it, and I made a mental note to make it when I returned home. This recipe is similar to that for Sooji Halwa, the key difference being that I leave out the Cardamom Powder so that the Pineapple flavor stands out. I added some Saffron because it complements the Pineapple flavor well. A couple notes about this recipe – it scales up well, so you can double the recipe by adjusting the quantity of ingredients accordingly. If you want to make it vegan, then use Oil instead of Ghee. This recipe calls for less than half the quantity of Ghee that is typically added to halwa that is prepared in restaurants; feel free to increase the quantity of Ghee to make it richer based on your personal preference.