Dish of Pineapple Stuffed Pineapple

Dish of Pineapple Stuffed Pineapple

Ingredients:
1 large pineapple, remove the pulp
Filling:
3 tablespoons olive oil
1 tablespoon of ketchup
1 or ½ teaspoon (coffee) of salt
½ teaspoon (coffee) of unpeeled fingered minced or spicy paprika
1 can of pineapple compote in drained syrup and chopped into cubes
350 to 500 grs. Of cooked cracked crawfish.
2 cups (tea) of celery stalk washed, scraped all strands chopped into thin slices.
½ cup (tea) black olives or chopped green
1 cup of mayonnaise or yogurt
2 cups (peach) peeled green apple balls made with boleador.
Way of preparing:
Cut the pineapple in two parts by length with the crown.
Remove all the pulp from the pineapple and chop into cubes
Cut the drained pineapple compote and add the crawfish in small cubes of 1.5 centimeters.
The celery and the thinly sliced ​​olives.
Transfer the ingredients to a bowl.
The pulp of the pineapple chopped the drained pineapple compote, the crayfish, the olives the mayonnaise, the salt and the pepper, the ketchup and the apple balls mix well all the ingredients.
Arrange the filling into the half of the pineapple cut in half with the crown, so that it is very high.
Model with a spoon to make it oval.
Bring to the refrigerator until serving time.
Garnish with Italy grapes without the skin, chervil, cherry, kiwi etc.
You can put avocado balls made with
Boleador and lemon not to darken.
Serve the stuffed pineapple in a dish or stainless steel dish.
You can put the stuffed pineapple on a bed of lettuce and on top cherry tomatoes the distance of 3 centimeters or slices of lemon cut in half.
Note:
To remove the skin from the grape, throw the loose grains in boiling water then remove into the chilled water, then just pull out easily.
You can exchange the crayfish for chicken, shrimp, cod, tuna or other firm fish (cacao), seasoned cooked seafood, leftover roasted pork leftovers.