The Pineapple Pork Torta is phenomenal, combining succulent slow-cooked pork, avocado, black beans, lettuce and sweet pineapple salsa on an adobo barbecue-smeared telera roll.

The torta, or Mexican sandwich, is a south-of-the-border specialty often hard to track down unless you are fortunate enough to find yourself in an area with a large Latino population.

Instead of using lots of salt in today's recipe, we’re making a salsa with pineapple, mango, red bell pepper, onion, cilantro, lime and paprika.

A sandwich is easily in my opinion one of the perfect foods, and the paninis at Austin Daily Press will definitely make your mouth water. Chef Reed Faitak stopped by to cook us a “Pineapple ...

Grill, uncovered, until pineapple is well marked, flipping once, 3 to 5 minutes per side, and skin on chiles is evenly charred, flipping often, 5 to 6 minutes. Transfer to a cutting board, and let ...

Drain the pineapple, pressing on it with the back of a spoon, reserving all of the juice (1 1/4 cups). To make the salsa, combine the pineapple with the peppers, mint, cilantro and lime juice.

Pineapple salsa (recipe below) Coat the slow cooker with cooking spray. In a small bowl, mix the olive oil, oregano, cumin, salt, ground pepper, and chipotle pepper.

1 serrano chile, stemmed, seeded, and minced. 2 tablespoons fresh lime juice. Pinch of sugar, or to taste. Salt and freshly ground black pepper. Peel pineapple, leaving just the leaves on top.