The Recipe

Roasted Seafood-Stuffed Pineapple

Name: Roasted Seafood-Stuffed Pineapple
Yield: servings:4
Ingredients: 1 large ripe pineapple; 3 tablespoons unsalted butter; 1 small white onion, finely chopped (about 1 cup); 5 cloves garlic, minced; 4 bay leaves; 1 tablespoon sugar; 1/2 teaspoon chile de arbol powder or other pure chile powder; 1/2 teaspoon Pimienta Arabe; Coarse salt; 1 1/4 cups Guajillo Chile and Pineapple Adobo; 3/4 pound skinless firm white fish fillets, such as halibut, or swordfish steak, cut into 1-inch cubes; 8 large shrimp (about 1/2 pound), peeled and deveined; 1/2 cup chopped fresh cilantro; 8 littleneck clams or other small hard-shell clams, thoroughly scrubbed; 3/4 cup coarsely shredded Emmanthaler or Swiss cheese (about 3 ounces)

COOK TIME : a few secondsPREP TIME : a few seconds

From Martha Stewart

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Ingredients

DESCRIPTION

This delicious recipe for roasted seafood-stuffed pineapple is courtesy of Roberto Santibanez and can be found in his cookbook, "Rosa's New Mexican Table."

INGREDIENTS

1 large ripe pineapple
3 tablespoons unsalted butter
1 small white onion, finely chopped (about 1 cup)
5 cloves garlic, minced
4 bay leaves
1 tablespoon sugar
1/2 teaspoon chile de arbol powder or other pure chile powder
1/2 teaspoon Pimienta Arabe
Coarse salt
1 1/4 cups Guajillo Chile and Pineapple Adobo
3/4 pound skinless firm white fish fillets, such as halibut, or swordfish steak, cut into 1-inch cubes
8 large shrimp (about 1/2 pound), peeled and deveined
1/2 cup chopped fresh cilantro
8 littleneck clams or other small hard-shell clams, thoroughly scrubbed
3/4 cup coarsely shredded Emmanthaler or Swiss cheese (about 3 ounces)