Stuffed pineapple with chicken breasts

Step-by-step preparation

Cooking time: 50 mins

1. STEP 1

   

   Let's assume that the fruit has been chosen correctly and proceed to preparing the dish.

2. STEP 2

   

   Chop the onion. Cut the meat pulp into small cubes. Heat a frying pan with vegetable oil. First fry the onion, then add the meat. Fry until the liquid evaporates

3. STEP 3

   

   While the meat is frying, let's make the pineapple. Cut it lengthwise into 2 halves

4. STEP 4

   

   Along the perimeter, we make an incision with a knife and carefully take out the pulp, try not to damage the frame, because it will be needed for further preparation. Cut the pulp with small cubes

5. STEP 5

   

   Let's return to the meat. Salt, pepper, add half a teaspoon of sugar, pineapple pulp and fry until almost done. Squeeze the garlic into the mayonnaise through a press and mix

6. STEP 6

   

   Next we fill the halves with meat stewed with pulp

7. STEP 7

   

   Grate the cheese on a coarse grater. Sprinkle the stuffed pineapples with grated cheese. Now carefully wrap the pineapple “tails” with foil. Exactly foil! I didn’t foresee this, and baking paper didn’t save the “tails” from drying out

8. STEP 8

   

   Bake the stuffed pineapple halves for 30 minutes. As I already wrote, my pineapple tails were a little dry, so I had to liven up the picture with tomatoes and herbs. We put the finished dish on a plate, set the table and delight our loved ones :) Believe me, it’s very tasty!

Comments on the recipe

Yulia Morozova

26.08.2023

4.7

great idea, I've seen this before

Magnago

26.08.2023

4.9

Yulia, please tell me what exactly you used to clean the pulp? I mean, pineapple is fibrous. Will it work with a spoon, or should I use a knife?

Anahit

26.08.2023

4.9

Well, Yulia, you are a gourmet. A super exquisite dish: meat soaked in pineapple juice, and even covered with a crust of melted cheese after baking, a dish that every normal person can envy (since he didn’t eat it himself). Well, in order to remove this disgusting feeling, you must definitely prepare it. Thanks for the great recipe.

Shura

26.08.2023

4.8

And it’s true, Julia, it looks great! Such a masterpiece can easily be served for the New Year, but the body of the pineapple itself has not deteriorated, the pineapple scales have not been fried, or burnt? Maybe wrap the entire bottom and tail in foil? I’ll replace the pork with chicken meat, it’s also white, but not so fatty, and I’ll definitely cook it, just how to cut it, what portions (we’ll ruin the whole appearance, who gets which piece, I wish there were small pineapples for everyone, such a pineapple plate) )).You don’t need anything else for this dish, no side dish, no salad, no vegetables, all this will spoil the taste of our dish. But you can use mangoes, small pumpkins, avocados.... I really liked the recipe. But the toughest part of a pineapple is the middle, probably only a knife can handle it...

Yulyok

26.08.2023

4.5

Anait, Shura, Magnago, thank you. I’ll probably answer everyone at once. We simply cut out the toughest part (in the middle) and throw it away. We cut along the perimeter with a knife, use a spoon to pry it from below and take out the pulp. We clean out what remains with a spoon. You can buy mini pineapples and make them in portions. There will be a beautiful dish on New Year's Eve! The tail needs to be wrapped in foil, next time I’ll try to wrap the bottom too. Although the whole “body” of the pineapple slightly changed color, it was not fatal, because it didn’t last long in the oven, because the ingredients were already ready. I saw a recipe somewhere where the filling was put in raw and cooked for 1.5 hours. It didn't inspire me :(

Shura

26.08.2023

4.7

Yes, Yulia, I wouldn’t put raw filling either, the way you suggested is much more convenient and better, thanks for the recipe, it has a long life)))

Irisha

26.08.2023

4.5

My husband simply loves pineapples and everything connected with them, I’m sure he will definitely like this pineapple! I’m just wondering if it’s worth baking it for so long, because the filling is already ready, in such cases I always just leave the dish in a hot oven until the cheese melts, then the cheese turns out to be very tender and stretches well, and does not harden into a crust, but for everyone tastes different thanks for the recipe!