Ingredients: Pineapple, Chicken fillet, Hard cheese, Onion, Carrot, Butter, Vegetable oil, Chicken seasonings, Salt and pepper, Water
Cooking method:
Wash the pineapple in advance with cool water, including the green top. Peel carrots and onions, wash and dry. Cut the onion into quarters, carrots into cubes. Wash the fillet under cool water, dry. Cut into small pieces.
Sprinkle meat and vegetables in separate bowls with flour and roll well, shake off excess. We put the butter in a cold frying pan, on medium heat we wait until it is almost melted and pour in a little vegetable oil.
When the oil is hot, fry the carrots and onions. As soon as the onion begins to brown, transfer the vegetables to a plate. Make the heat strong and fry the meat in the same oil so that a light crust just begins to appear. Salt the meat, pepper and add a little spice. Combine vegetables with meat, add water, reduce heat to minimum. Mix well. Let the meat stew a little, uncovered, 1-2 minutes.
It is necessary that there is almost no liquid left, and the meat is ready and juicy.
Prepare pineapple. With a sharp knife, cut in half lengthwise, including the green part. Cut out the hard core, you won't need it. Ripe pineapple is easy to cut. Carefully cut out the pulp, the “boat” cannot be damaged. Cut the slices of pulp into the same size as the meat. (Leave the released juice in the pineapple body!
Mix pineapple pieces with meat and vegetables. Fill the prepared half of the pineapple with the filling. Grate the cheese on top of a fine grater. Cover the body of the pineapple with foil, leaving the filling. So the pineapple will look fresh. We put the pineapple in a mold and put it in an oven preheated to 180 'for about 25-30 minutes. To the middle level, top - bottom mode.
The cheese will melt and as soon as a blush begins to appear, we take it out, otherwise we will dry it out. Serve hot. This dish is self-sufficient, you can only decorate a little with greens. Under the cheese crust, fragrant, tender, juicy meat awaits you.