Mouth-watering Mexican dish served in a pineapple boat – delicious!
We’re in the kitchen with Chef Miguel Garcia with Diez De Mayo. Isabel Sanchez with Telemundo Delmarva also joins us in Historic Studio D for a bilingual Facebook Live Cooking Show.
Diez De Mayo is a restaurant and a supermarket located in Salisbury, Md. Be sure to stop by and try it out for yourself! Or you can make the dish at home using the recipes below.
Chori-Pollo a la Pina
Ingredients:
- 1 pineapple, halved
- 8 oz. chicken breast, cut in strips
- 4 oz. Mexican chorizo
- 1 green pepper
- 1/2 onion, medium size
- 1 tomato
- McCormick Taco seasoning to taste
- Salt to taste
- Shredded white cheddar cheese
- Pineapple chunks, cut in small pieces
- Sour cream (optional)
Instructions:
- Cut pineapple in half and remove center. Cut in small squares.
- Place empty halves on grill or microwave to heat.
- Cook chicken strips on med/high heat. Add chorizo until cooked.
- Add green pepper and onion. When these are cooked, add tomato and pineapple chunks.
- Slice bottom of the pineapple half and place on serving dish.
- Gently place the meat mix in the center of pineapple.
- Place shredded white cheese on top and microwave for one minute to melt.
- Apple sour cream on top if so desired.
Burrito Cancun
Ingredients:
- 10 Devined shrimp (26-31 count)
- 1 green pepper
- 1 medium sized white onion
- 1 tomato
- 4 oz. cheese dip
- 4 oz. Mexican chorizo
- 1 10″ flour tortilla
Instructions:
- Cook shrimp in light oil or butter. When it turns red, add pepper, onion, and tomato. Stir lightly. Put aside when cooked.
- Heat tortilla on both sides and place on serving dish.
- Cook chorizo in small pieces.
- Warm cheese dip in microwave and pour over burrito. Decorate with burrito pieces. Serve with slices of tomato, lettuce, rice and fresh salad.
