Yes, you can prepare the fruits and store them in the refrigerator for a few hours before assembling the Piña Loca. However, it’s best to add the sauces and toppings right before serving to keep the dish fresh and crisp.

What Can I Use as a Sugar Substitute?

If you want to reduce the sugar content, you can omit the tamarind candy or replace it with a sugar-free version.

Piña Loca - Nibbles and Feasts

Description

Get ready to experience a taste of Mexico with this Piña Loca! Inspired by vibrant street food flavors, this tropical treat is packed with fresh pineapple, spicy chamoy, and a tangy kick of chile lime salt. Perfect for any occasion, it’s a refreshing and colorful way to savor a mix of sweet, sour, and spicy in every bite.

Ingredients

Scale

1 large pineapple sliced lengthwise
2 cups watermelon, chopped into small pieces
1 large mango, chopped into small pieces
1 cucumber, peeled, seeds scooped out and chopped into small pieces
2 cups jicama, chopped into small pieces
½ cup Japanese style peanuts
½ cup Salsagheti candy
½ cup tamarind candy
1/3 cup chamoy sauce
½ cup El Yucateco Chile Habanero Hot Sauce
1 large lime juiced (about 1/3 cup)

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Instructions

Slice each pineapple half crosswise and scoop out the pineapple pieces into a large bowl. Add watermelon, mango, cucumber and jicama to the bowl. Toss to combine well.
Add a layer of fruit pieces into scooped out pineapple shells. Follow with 2 tablespoons of peanuts, Salsagheti candy, tamarind candy, a drizzle of chamoy, El Yucateco Chile Habanero Hot Sauce and Tajin. Repeat layers until all ingredients have been used. Top with lime juice and serve.