By Chef Al Levinsohn
In a sauce pan heat olive oil over medium high heat, add tomatillo, shallots and garlic. Cook until garlic is lightly browned but not burnt. Add in roasted chilies, tomato and cook until heated through. Add in lime juice, And season to taste with remaining ingredients. Set aside at room temperature until needed.
Heat butter and oil together until butter is melted; add in vegetables and sauté until tender. Add rice and coat with butter mixture and cook over medium heat until lightly toasted. Add Stock and Chili and bring to a boil. Reduce heat and cook covered on low heat until rice is tender and stock is absorbed.
Procedure: Trim pineapple top and cut in 4 equal wedges leaving top attached. Combine remaining ingredients to make baste. Brush on pineapple
and grill on char broiler or under broiler until heated through and slightly caramelized. Brush with remaining baste prior to serving
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