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Title: Stuffed Pineapple
Categories: Ground Main
Yield: 4 Servings
| 2 | Baby pineapples | |
| FILLING | ||
| 1 | tb | Olive oil |
| 1 | Onion, chopped | |
| 1 | c | Lean ground beef |
| 1 | ts | Ground cumin |
| 1 | ts | Ground coriander |
| 1 | tb | Flour |
| 2/3 | c | Beef stock |
| 1 | tb | Worcestershire sauce |
| 1 | tb | Chopped fresh parsley |
| 1/4 | c | Grated cheddar cheese |
Halve the pineapples lengthwise, and remove the cores. Scoop out the flesh, leaving a 1/2" rim.
To make the filling, heat the oil in a pan, and fry the onion and beef for 5 minutes. Add the cumin and coriander, and fry for an additional 2 minutes. Stir in the flour, and cook for 1 minute. Add the stock, Worcestershire sauce and parsley, then simmer for 20 minutes.
Stir in the reserved pineapple flesh, then spoon the mixture into the pineapple cases. Top with the cheese and cook under a medium-hot broiler for 7 minutes, or until the cheese has melted.
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