Preparation: Step 1
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Prepare the necessary ingredients. Choose pineapple without mold with a pronounced sweet smell (without putrefactive notes), the peel should not be too dark and soft when pressed.
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Step 2
Peel pineapple from the peel (cut with a knife) and cut a hard core. Cut into thin slices.
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Step 3
Chicken fillet subtly cut across the fibers.
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Step 4
Slightly recapture and place the chicken on the bottom of the heat -resistant shape in one layer, salt, pepper to taste. If desired, you can add a little garlic or spicy pepper.
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Step 5
Put a layer of pineapple slices on top.
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Step 6
Put the slices of cheese on top (or grate it on a coarse grater).
Cover with a film and put in the refrigerator. Store in this form 24-30 hours. For pickling meat, you need at least 4 hours.
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Step 7
Bake 40-50 minutes at 180 degrees until golden crust.
You can serve as an independent dish or with a side dish like boiled rice/bulgura.
