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Fresh Pineapple: 1 medium, peeled, cored, and cut into 1-inch cubes

Fresh Chili: 1-2 (such as serrano or jalapeño), thinly sliced

Lime Juice: ¼ cup (freshly squeezed)

Granulated Sugar: 2 tablespoons

Salt: ¼ teaspoon

Mint Leaves: A handful, chiffonade (thinly sliced)

Cotija Cheese: 2 ounces, crumbled

Additional Mint Leaves: For garnish

Optional: Micro herbs (such as micro cilantro or micro basil) for added elegance

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1. Prepare the Pineapple: Peel, core, and dice the pineapple into uniform 1-inch cubes. Thinly slice the fresh chili.

2. Create the Marinade: Combine lime juice, granulated sugar, and salt. Add sliced chili to infuse.

3. Compress the Pineapple: Place pineapple cubes in vacuum-sealable bags, pour marinade, seal, and refrigerate for 24 hours.

4. Assemble the Amuse-Bouche: Remove pineapple cubes, drain excess marinade, place on spoons, top with cotija cheese and mint.

5. Final Touches and Serving: Arrange on a platter, serve chilled.

Make-Ahead Tips

• Marinating: The pineapple can be marinated and compressed up to 2 days in advance. Ensure it is stored properly in the refrigerator to maintain freshness.

• Garnishes: Crumble the cotija cheese and chiffonade the mint leaves a few hours before assembly to keep them fresh and vibrant.

• Assembly: Assemble the amuse-bouches just 30 minutes before serving to ensure the pineapple remains firm and the garnishes retain their visual appeal.