Dinner for 6

Charred Pineapple Mole Sauce

Name: Charred Pineapple Mole Sauce
Total time: 60 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 dried ancho chiles; 1 small white onion; 5 cloves garlic; 2 cups fresh pineapple; 1/4 cup blanched raw peanuts; 1/4 cup [blanched raw almonds]; 2 whole cloves; 3 whole black peppercorns; 1 inch piece mexican cinnamon stick; 1/4 cup vegetable oil or lard; 1 small ripe plantain; 3 canned chipotle peppers in adobo; 3 cups broth from chicken cooking liquid; 2 tsp kosher salt

$11.76for 460 minServes 6

Dried chiles, fruit, nuts, spices, and plantain blend with broth before simmering into a smoky mole sauce.

Photo: holajalapeno.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Onions, 0.3 lb$1.29/lb typical	0.3 lb	$0.39Typical price
	Garlic, 0.5$0.75 each typical	0.5	$0.38Typical price
	Pineapple and mango, 0.75$3.49 each typical	0.75	$2.40Typical price
	Nuts and seeds, 2.25 oz$0.70/oz typical	2.25 oz	$1.57Typical price
	Plantains, 1$0.89 each typical	1	$0.89Typical price
	Canned chiles and chipotles in adobo, 3 oz$0.35/oz typical	3 oz	$1.05Typical price
	Chicken breast, 0.95 lb$3.49/lb typical	0.95 lb	$3.27Typical price
Total for the servings shown		$17.64

Swaps

Swap chicken breast for chicken thighsabout $1.20/lb less at typical prices
Swap onions for red onionsabout $0.20/lb more at typical prices

Pantry staples you likely have

Dried herbs, spices and seasoning blendsSalt and pepperOlive and cooking oil

Not included in the cost.

60 minstart to table
Mediumdifficulty
6servings as written
$$typical cost tier

Mexican Dairy-free Gluten-free Budget Family Dinners Fall

Typical price

$2.94 per serving$11.76 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

3 dried ancho chiles
1 small white onion
5 cloves garlic
2 cups fresh pineapple
1/4 cup blanched raw peanuts
1/4 cup [blanched raw almonds]
2 whole cloves
3 whole black peppercorns
1 inch piece mexican cinnamon stick
1/4 cup vegetable oil or lard
1 small ripe plantain
3 canned chipotle peppers in adobo
3 cups broth from chicken cooking liquid
2 tsp kosher salt

Steps

Toast the ancho chiles in a dry skillet over medium heat for 1 minute per side, then remove the stems and seeds.
Cover the chiles with hot water and soak them for 15 minutes.
Toast the peanuts, almonds, cloves, peppercorns, and cinnamon in the skillet for 3 minutes.
Heat the oil in a large skillet and cook the onion, garlic, pineapple, and plantain for 8 minutes.
Blend the drained chiles, toasted spices, cooked fruit mixture, chipotles, salt, and broth until smooth.
Check that the thickest part of the poultry reaches 165 F before serving.
Pour the sauce into a large saucepan and simmer uncovered for 20 minutes, stirring often.

Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.