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Grilled Pineapple Dressing

Food Management Staff

August 1, 2005

1 Min Read
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FM Staff

YIELD: 25 servings

1 whole pineapple
2 tsps. whole cumin seed
2 tsps. whole coriander seed
2 tsps. whole black peppercorn
8 Tbsps. lime juice
2 jalapeÒo chile peppers, chopped
1 tsp. salt
1 cup apple cider vinegar
1 qt. canola oil

  1. Peel the whole pineapple and cut into 1" slices. On a hot grill, grill each slice on both sides. Dice the grilled pineapple slices and reserve.

  2. Toast whole spices and cool. Grind the cooled spices in a clean coffee grinder.

  3. In a container, place all the ingredients except the oil. Using a burr mixer or blender, blend all ingredients; add oil in a slow stream while blending.

  4. Place in a container with lid and refrigerate until needed.

Recipe from Richard VanRossum, Executive Chef, Providence Portland Medical Center, Portland, OR.

About the Author

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

Food Management pillar features include Best Concepts, Top 50 Contract Management Companies and Innovators of the Year. Food Management is part of the Informa Restaurant & Food Group, which includes Nation’s Restaurant News, Restaurant Hospitality, Food Management and Supermarket News

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