Grilled chorizo-stuffed pineapple

Ingredients:

• 1 ripe pineapple
• 1.5 cups teriyaki sauce
• 450 g raw Mexican chorizo ​​sausage, casings removed
• 1 cucumber, halved and thinly sliced
• 1 Fresno pepper, seeded and thinly sliced
• Juice of 1 lime
• Half a red onion, thinly sliced
• Warm boiled rice, for serving

Preparation:

1. Preheat the grill to medium heat and prepare the indirect heat zone. On a gas grill (with 3 or more burners), turn all burners to medium-high heat. After about 15 minutes, turn off one of the middle burners and reduce the heat on the remaining burners to medium. If you have a charcoal grill, place one chimney starter of burnt-out briquettes on one side of the grill. Place a drip pan on the other side to prevent flare-ups. Be sure to consult your grill's instruction manual.
2. Cut 1 cm off the bottom of the pineapple to remove the peel and create a flat bottom. Place the pineapple on a cutting board, supporting it from above, and use a knife to trim away all the peel from the sides. Cut the pineapple in half lengthwise, starting at the top and working down through the core to the base.
3. Place one pineapple half, core side down, on a cutting board and place a wooden spoon along each long edge of the fruit (this is to prevent the pineapple from being cut all the way through). Make vertical cuts in the pineapple every 0.5 cm, stopping when the knife hits the spoons. Repeat with the other pineapple half.
4. Place the pineapple halves in a 9 x 13-inch baking dish and drizzle with 1 cup teriyaki sauce. Let sit for 10 minutes, turning once. Place a small bowl upside down on a work surface and place the pineapple half on it, core side down. Gently press the ends of the pineapple half down onto the work surface to open the slits and fan them out slightly. Divide the chorizo ​​in half and stuff each slit with meat. Repeat with the remaining pineapple half and chorizo.
5. Place the pineapple halves, core-side down, over indirect heat and cover the grill. Cook until the chorizo ​​is golden brown and the pineapple halves are tender, 25-35 minutes. Brush with 1/4 cup teriyaki sauce and transfer to a cutting board.
6. Place the cucumber, chili, lime juice, onion, and the remaining 1/4 cup teriyaki sauce in a medium bowl and toss to coat. Place each pineapple half on a cutting board and, holding it firmly by the leaves, slice lengthwise into wedges. Serve with rice and cucumber salad.
   
   Teriyaki sauce:
   For this recipe, use Kikkoman Teriyaki Marinade and Sauce, made with soy sauce, premium wines, vinegar, and corn syrup. The sauce will add a rich flavor to your dish. Use it as a marinade or dipping sauce.