Spicy Pineapple Wedges
"I love to give tangy, sweet pineapple the Mexican-corn treatment by sprinkling it with salty Cotija cheese and dusting it with cayenne pepper." —Chris Morocco, associate food editor
Recipe information
Yield
Makes 4 servings
Ingredients
1/2 pineapple
1/4 cup crumbled Cotija or feta cheese
1/8 teaspoon cayenne pepper
Preparation
Cut 1/2 pineapple lengthwise into 8 wedges and cut core from each wedge; remove skin, if desired. Dividing evenly, sprinkle pineapple with 1/4 cup crumbled Cotija or feta cheese and 1/8 teaspoon cayenne pepper.
