1 whole pineapple peel, core and remove eyes, cut into thin slices. Heat pan, add 3 tbsp. Titone Olive Oil fry the pineapple slices on both sides. Place it in a shallow baking dish, season with 1 dash black pepper, coarsely ground and pour 150 ml Beer Vinegar over it. Cover it and marinate for 24 hrs.
serves 4
by Peter Berger, hobby cook, Vienna
