Stuffed Pineapple Huatulco Style

Huatulco Style Stuffed Pineapple Recipe

Hello! Let's prepare together this spectacular dish that brings all the flavor of the Oaxaca coast directly to your table. It's an incredible combination of fresh seafood with the natural sweetness of the fruit and the savory touch of melted cheese, ideal for surprising the family without complicating life too much in the kitchen.

Preparation time

Organizing is key to enjoying the process, so here are the estimated times for you to plan your day:

• Preparation: 25 minutes
• Cooking: 20 minutes
• Total: 45 minutes
• Servings: 4 people
• Difficulty: Intermediate

Ingredients

For this dish, we will need fresh products. The quality of the seafood will make all the difference in the final result.

• 1 ripe, good-sized pineapple (honey or cayenne)
• 1 kilo of medium shrimp (cleaned and peeled)
• 1/2 kilo of trout (fillet cut into cubes)
• 1/2 kilo of cooked octopus (cut into bite-sized pieces)
• 1 tablespoon olive oil
• 1/2 cup finely chopped white onion
• 2 cloves garlic, finely chopped
• 1/2 chopped green bell pepper
• 1/2 chopped red bell pepper
• 1/2 chopped orange bell pepper
• 1 cup shredded Manchego-type cheese or quesillo (Oaxaca)
• Salt and pepper to taste

If fresh trout is not available, you can substitute it with firm tilapia or red snapper fillet. If cooked octopus is not available, you can increase the amount of shrimp or use a frozen seafood mix, previously thawed and drained.

Utensils we will use

• Large, sharp knife (chef's type)
• Small knife (paring) for details
• Stable cutting board
• Sturdy tablespoon (for scooping out)
• Large frying pan or wok
• Wooden spoon or silicone spatula
• Baking sheet or refractory dish

Preparation

We are going to cook step by step. Don't worry, I will guide you so that each stage is simple and the result is delicious.

1. Pineapple base preparation

1. Initial cut: Wash the pineapple very well under the tap and dry it. On the cutting board, cut the pineapple in half lengthwise, keeping the crown (the green leaves) for better aesthetic presentation.
2. Pulp scoring: With the small knife, run the blade along the entire inner edge of the peel, leaving approximately 1 centimeter thick so that the «boat» does not break.
3. Extraction: Make grid-shaped cuts in the pulp without piercing the base peel. With the spoon, carefully remove the pineapple cubes.
4. Reserve: Chop the extracted pulp into medium cubes and reserve one cup for the filling (save the rest for a dessert or agua fresca). Drain excess juice from the hollowed halves.

2. Vegetable sofrito

1. Heated: Place the pan over medium heat and add the tablespoon of olive oil. Wait until it's hot but not smoking.
2. Flavored: Add the chopped onion and garlic. Sauté, stirring constantly, until the onion is translucent (softened) and the garlic releases its aroma, being careful not to burn it.
3. Bell Peppers: Incorporate the three types of chopped bell peppers (green, red, and orange). Cook for about 3 or 4 minutes until they start to soften slightly.

3. Seafood cooking

1. Incorporation of shrimp and trout: Increase the heat slightly to medium-high. Add the shrimp and trout cubes to the pan with the vegetables. Season with a little salt and pepper.
2. Quick Sauté: Cook, stirring gently. The fish will change color to opaque white and the shrimp will turn pink. This will take about 3 to 5 minutes. Do not overcook them so they don't become rubbery.
3. Add octopus and pineapple: Add the cooked octopus and the cup of pineapple cubes we reserved. Mix everything to integrate flavors and leave on the heat for only 2 more minutes for everything to come to temperature. Adjust seasoning if more salt is needed.

4. Filling and gratin

1. Filling: Place the hollowed pineapple halves on the baking sheet. With a spoon, serve the seafood stew into each half, being generous until they overflow slightly.
2. Cover with cheese: Sprinkle the Manchego cheese or quesillo over all the filling, covering the seafood well.
3. Gratinate: Take the tray to the oven (preheated to 180°C or on grill/broil function) and leave it for about 5 to 8 minutes, or simply until you see that the cheese has melted and has golden bubbles.

To finish and serve

Carefully remove the tray from the oven to avoid burning yourself. Place each pineapple half on a large serving plate, as they take up a good amount of space. You can decorate with a little fresh chopped parsley if you wish to add contrast, but it is not mandatory. Serve immediately while the cheese is still melted and the tropical aroma is at its peak. Accompany it with white rice or some simple crackers so as not to overshadow the main dish.

Nutritional Information

These values are approximate estimates per serving so you have a reference of what you are consuming.

• Calories: 380 kcal
• Proteins: 35 g
• Fats: 14 g
• Carbohydrates: 28 g
• Fiber: 4 g

Note: Values may vary depending on the type of cheese used and the exact size of the pineapple.

5 keys to make it perfect

Achieving that balance between sweet and savory has its science, but with these key points, you will ensure success in your kitchen:

1. Fruit ripeness matters. Make sure the pineapple is ripe (golden yellow color and sweet aroma at the base). A green pineapple will be too acidic and hard, ruining the soft contrast we are looking for with the seafood.

2. Control the moisture. Pineapple and seafood release water when cooked. It is vital that you drain the hollowed-out pineapple well and that, when sautéing the filling, you allow excess liquid to evaporate before filling, so that the dish does not turn out «watery».

3. The size of the cuts. Try to make the trout, pineapple, and pepper cubes similar in size to a bite. This ensures that in each spoonful you taste all the ingredients and that the cooking is uniform.

4. Do not overcook the octopus. Since the octopus is already cooked, always add it at the end, just to heat it through. If you add it from the beginning with the onion, it will become tough like rubber.

5. The right cheese. Use a cheese that melts well but has some fatty character, such as Manchego or Quesillo (Oaxaca). Very dry cheeses will not cover the seafood well and will burn before melting.

When is it ideal to enjoy it?

This dish screams summer and beach. It's perfect for a weekend lunch in the garden or on the terrace when the weather is warm. It also works wonderfully as a centerpiece dish for family celebrations, such as Mother's Day or a birthday, because the presentation in the pineapple itself is very striking and festive. Being a hearty dish due to the protein, you don't need many appetizers beforehand.

Comparison table

Sometimes we confuse this dish with other tropical preparations. Here I show you how our recipe differs from other popular options so you can choose the one you crave most today.

Frequently asked questions

Share your experience

Cooking is for experimenting and sharing. I'd love to know how this recipe turned out for you, if you decided to add any extra spicy touch, or if you changed the type of cheese. Leave your comment and share your own little tricks so we can all learn more!

Culinary glossary

So you don't have doubts during the process, here I explain some terms we used today:

• Sauté until translucent: Fry the onion or garlic over medium heat until transparent and soft, without browning or burning.
• Gratinate: Cooking technique that consists of applying strong heat from above (in the oven) so that the cheese melts and forms a golden and crispy layer.
• Cooking point: The exact moment a food is ready to eat, maintaining its best texture and flavor characteristics (e.g., pink and firm shrimp).
• Hollow out: Remove the pulp or interior of a fruit or vegetable to leave only the skin or walls, forming a natural container.
• Refractory: Container or dish capable of resisting high temperatures, suitable for placing in the oven without breaking.