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POSTRE DE PIÑA Spicy pan grilled pineapple with rum & pumpkin seeds Serves 6-8 1 ripe pineapple, peeled, cored, sliced lengthwise Dark Bacardi rum Roasted pumpkin seed powder Dried hot chile pepper powder Kosher salt and freshly ground black pepper Brush each pineapple slice with rum. In hot skillet, pan grill each slice to brown lightly on both sides, about 1 minute per side. Sprinkle salt, pepper, pumpkin seed and chile pepper powder on top of each slice. |
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