The Pch - "pineapple Chorizo Hawaiian" Recipe

Prepare pineapple

If using whole pineapple, peel, core and dice enough to measure 2 cups. Pat the diced pineapple dry with paper towels to remove excess juice.

Cook chorizo

Heat a large skillet over medium-high heat. Add the chorizo (no added oil needed for most pork chorizo). Break it up with a wooden spoon and cook until browned and mostly cooked through, about 6–8 minutes.

Sauté vegetables

Push the chorizo to one side of the pan or transfer briefly to a bowl. Add the diced onion and red bell pepper to the skillet (add 1 tsp neutral oil only if the pan is very dry). Sauté until softened and translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Combine and reduce

Return the chorizo to the pan (if removed). Add the diced pineapple, soy sauce, lime juice, brown sugar and black pepper. Stir to combine and bring to a gentle simmer. Cook until some pineapple edges begin to caramelize and liquid reduces slightly, about 6–8 minutes. Taste and adjust seasoning — add more lime or a pinch of sugar if needed.

Finish with cilantro

Stir in the chopped cilantro off heat. Remove skillet from heat and let the filling rest 3–5 minutes so flavors meld and excess juices thicken slightly.

Lightly butter the cut sides of the buns. Toast them on a skillet or griddle over medium heat until golden, about 1–2 minutes per side.

Spoon a generous portion of the warm pineapple-chorizo filling onto the bottom bun. Top with a slice of cheese so it melts from the heat of the filling. Add pickled jalapeños if using, a dollop of mayonnaise or aioli, extra cilantro leaves, and a squeeze of lime. Cap with the top bun and serve.

Serve immediately while warm. For a family-style bowl, present filling in a serving dish with buns or tortillas on the side for guests to assemble.

To store: cool filling to room temperature, transfer to an airtight container and refrigerate up to 3 days. Reheat in a skillet over medium heat until warmed through, adding a splash of water if overly dry. Buns are best toasted fresh.