Cuisse de porc à l’ananas

#### 6. **Finish the Dish**
In the last 30 minutes of roasting, pour the pineapple glaze over the pork and let it caramelize on top. Increase the oven temperature slightly (to 375°F/190°C) to get a beautifully browned, sticky finish.

#### 7. **Serve & Enjoy**
Slice or shred the pork and serve it generously spooned with the pineapple sauce. Garnish with fresh herbs or extra pineapple chunks if desired.

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### 🍽️ What to Serve With It

– **Rice or couscous**: Perfect for soaking up the sauce
– **Roasted sweet potatoes**: A naturally sweet and hearty side
– **Grilled plantains**: Caribbean-inspired and utterly delicious
– **Simple green salad**: For freshness and balance

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### 💡 Tips & Variations

– **No fresh pineapple?** Use canned chunks (in juice, not syrup) and reduce the added sugar.
– **Want a spicier version?** Add scotch bonnet or chili pepper to the glaze.
– **Make it in a slow cooker**: Sear the pork first, then cook on low for 8 hours.
– **Prefer boneless?** Pork shoulder or butt works great and is easier to carve.

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### ✨ Final Thoughts

**Cuisse de porc à l’ananas** is more than just a pork dish—it’s a celebration of contrast and culture. Sweet meets savory, rustic meets refined, and every bite tells a story. Whether you’re channeling French countryside charm or island warmth, this recipe delivers unforgettable flavor and soul-satisfying comfort.

So go ahead—bring this fusion favorite to your table and watch it become a new classic in your kitchen. 🍍🍽️🇫🇷