From Cristina Luiz Contreras's kitchen in Mexico.

Originally published on Cookpad Mexico as Piña mar y tierra, with US measurements.

Surf and Turf Pineapple

Name: Surf and Turf Pineapple
Total time: 5400 s
Yield: Serves 2 servings
Ingredients: 1/2 chicken breast; 1 pineapple; 2 serrano chiles, sliced; 4 cloves garlic; 7 oz shrimp (200 g); 7 oz bacon (200 g); 1/2 onion; queso Oaxaca or mozzarella cheese, to taste; as needed, cooked rice; as needed, cilantro; as needed, lime; as needed, avocado

Cristina Luiz Contreras @cook_28276462

A perfect recipe to enjoy with your friends.

Cristina Luiz Contreras @cook_28276462

A perfect recipe to enjoy with your friends.

Saved

Ingredients

1 hour 30 minutes

Serves 2 servings

1/2chicken breast
1pineapple
2serrano chiles, sliced
4 clovesgarlic
7 ozshrimp (200 g)
7 ozbacon (200 g)
1/2onion
queso Oaxaca or mozzarella cheese, to taste
for serving
as needed, cooked rice
as needed, cilantro
as needed, lime
as needed, avocado

Saved

Steps

1 hour 30 minutes

1

Cut the pineapple in half and remove the flesh.
2

Cut the bacon into large pieces and fry until crispy.
3

Remove the bacon from the pan and, using the bacon fat left in the skillet, fry the pineapple flesh until its juices reduce. This will take about 20 minutes.
4

Meanwhile, cut the chicken breast into large cubes and season with salt and pepper. Then fry with the garlic, chile, and onion.
5

Once the chicken is cooked, add the shrimp and fry for 5 minutes.
6

Combine the chicken mixture with the pineapple and cook for 2 minutes, then add the bacon.
7

To serve, fill one half of the pineapple with the prepared mixture. Serve the other half with rice, cilantro, avocado, and lime.
8

Enjoy!