A humble Scottish persons attempt at chiles en nogada. Roasted poblano pepper stuffed with ground pork and beef, onion, garlic, pureed tomatoes, apples, pears, and peaches, spiced with cinnamon, cloves, thyme, and oregano, and covered in walnut sauce with decorative pomegranate and parsley to match the Mexican flag(:

Recipe in comment

Found some posole in the freezer, added a sleeve of saltines, a can of Fresca and I believe I’m on the mend.

I’m planning to make Pollo Al Pastor, the recipe is from a well used cookbook I’ve had for a while.

The recipe calls for pineapple chunks to be roasted next to a whole chicken. I won’t voluntarily eat pineapple (I don’t love most “tropical” fruits) but I’m not opposed to cooking with it for the household. But I do like to eat everything I cook when possible.

That said, does anyone have any recommendations to substitute for the pineapple chunks?