Place a pan over medium heat and add pineapple chunks and sugar.
Cook for about 2-3 minutes and turn the pineapple chunks once. Shake the pan to allow the caramelized sugar to coat the pineapple nicely. Cook for another 2-3 minutes till the pineapple turns golden brown.
Whisk the yogurt till it is smooth. Add the remaining ingredients (chili powder, pepper powder, black salt, roasted cumin powder, and mint leaves) and mix well.
Do a taste test and adjust the seasonings as needed. Refrigerate for an hour.
Sprinkle with cilantro and pomegranate arils before serving.
Use thick yogurt for best results.
Pineapple raita can be stored in the refrigerator for a couple of days but it tastes best when consumed the same day.
Yogurts in India are sourer than the ones found in the US. To cut the sourness, add 1/4th cup milk. Make sure you are using thick yogurt or strain the yogurt if needed before adding milk.
If the pineapple is letting out juice while it is being cut, reserve the juice and add it to the raita.