Not exact matches
Pineapple: Sprinkle ground cinnamon on 3/4 to 1 inch thick fresh
pineapple slices and grill on directly on grates or perforated rack
until warm, about two to four minutes, turning once.
Arrange
pineapple slices on grill; cook 3 minutes on each side or
until well marked.
I wanted to be all authentico with thin
slices of pork shoulder stacked gyro - style on a rotisserie and slowly roasted
until the outside is deliciously crisp and the inside is succulent but I have neither the equipment or the patience for that so I made a more güerita - friendly version with thinly pounded boneless pork chops that I coated in a chile and
pineapple marinade and grilled over hot charcoal.
Spread adobo paste on meat
until fully covered, top with 3
slices of bacon and then a couple
slices of
pineapple and repeat
until you are out of meat, bacon and
pineapple.
Having prepped, cut fruit around makes it an easier snack to grab throughout the week or to pack for lunches... so
slice up that canteloupe or
pineapple or strawberries and keep them in a tupperware in the fridge
until you're ready to devour!
Add
pineapple slices and cook for 2 - 3 minutes per side
until heated through and lightly charred.
Add the
pineapple slices in batches and sauté
until darkly browned on both sides, adding more oil as needed.
Slice 2 of the
pineapple quarters lengthwise into long spears; wrap in plastic wrap and refrigerate
until ready to serve.
Add the
pineapple slices in batches and sauté
until darkly browned on both sides, adding more oil as needed.