I developed this suave sauce originally to go with seared foie gras, which I served over apples sautéed in butter, something I rarely do these days, as Sonoma Foie ...
Pineapple with Black Pepper
This very simple recipe is not Hawaiian but it is so good as part of a luau that I almost always serve it. It is important to use the best black pepper you can, crushed at the very last minute.
- Serves 6 to 8
- 1 large ripe pineapple, preferably white
- Hawaiian alaea salt or Kosher salt
- 1 tablespoon black peppercorns, coarsely crushed
Place the pineapple horizontally on your work surface. Use a heavy, sharp knife to cut it in half lengthwise, cutting through the crown as well as the fruit itself.
Cut each half of the pineapple in half again, lengthwise. Use a paring knife to cut out the core at the top of each quarter, inserting the knife at one end and pulling it along to the other. Lift off and discard the core.
Using a sharp, somewhat flexible knife, cut each quarter wedge of flesh away from the skin; leave it in place. Cut each wedge into slices and about 3/4-inch thick, being sure not to cut through the skin.
Set the wedges in their skins on a serving platter. Using your fingers and holding your hand several inches above each wedge, shower the pineapple with a generous pinch of salt, followed by a heavier sprinkling of black pepper. Cover lightly with plastic wrap and chill for 30 minutes before serving.