In the street markets of Sara Buri, Thailand, fruit vendors display plates of their crop for customers to sample before purchasing. While the entire fresh produce selection was incredible, the sweet aroma of pineapple caught my attention. Cut in thick slices, the pineapple juice ran freely when bitten into and thus began my pineapple passion. The recipe below is not authentic Thai since it incorporates cheese, but the combination of sweet and lime provides a great buffer to the heat of Thai dishes. Flavor Tier 1 and Tier 2 involve broiling the pineapple slices to increase the juice flow and replicate those Thai pineapples. Cambozola is a mild blue cheese so generally satisfies most diners but feel free to switch to a stronger flavor such as Stilton. Flavor Tier 4 provides an appealing texture to the dish so do not be tempted to eliminate. If locating fresh water chestnuts is difficult, you can substitute canned. Simply drain and using paper towels squeeze out as much water as possible.
1 fresh pineapple
½ T safflower oil
4 t orange blossom honey
¼ c Cambozola blue cheese, room temperature
1 T lime zest
8 fresh water chestnuts (buy a few more just in case a few are too ripe)
1 T ghee (clarified butter)
1 t extra virgin olive oil
¼ t kosher salt
Heat oven to broil. Place oven rack on top tier slot. Line a baking sheet with foil and place a wire rack on top of the foil