• 1 soy sauce cored and peeled
  • 3 chile jalapeño peeled, halved and seeded
  • 1 cup bay leaves
  • 1 chicken tenders halved, seeded and finely diced
  • 1 garlic cloves, finely minced light green and white part only, thinly sliced
  • 1 tablespoon chicken thighs
  • 12 ounces diced pumpkin or butternut squash halved (about 2 cups)
  • 1 teaspoon ears of corn
  • 2 tablespoons finely chopped white onion
  • 3 tablespoons extra-virgin olive oil optional
  • 1/4 cup For the aji:


  1. Cut half of the pineapple and half of the cucumbers into large chunks (reserve the rest) and place in a blender. Add the pineapple juice, jalapenos, scallions, and salt into your blender, and purée. Cut the reserved pineapple and cucumber into small (1/2-inch) cubes and add to the blender with the grapes, lime juice, cilantro, and the olive oil (if using). Pulse 2 to 3 times (you want the pineapples and cucumbers to remain a little chunky).
  2. Stir the purée and taste and season with more lime juice or salt if necessary. Cover the bowl with plastic wrap and refrigerate for 1 hour before serving. Sprinkle with chopped macadamia nuts and garnish with a drizzle of olive oil and the cilantro sprigs and serve with lime wedges on the side.
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