1 cup 1/4-inch-dice fresh pineapple
2 plum tomatoes, seeded and cut into 1/4-inch dice
1 firm-ripe California avocado, cut into 1/4-inch dice
1/2 cup chopped sweet onion 1/4 cup chopped fresh cilantro 1 1/2 teaspoons minced fresh jalapeño chile, including seeds
3 tablespoons fresh lime juice
3 tablespoons fresh orange juice
2 tablespoons extra-virgin olive oil
pineapple, avocado, salsa

Crust
1/2 cup canola or vegetable oil
4 large semi-ripe (yellow-black) plantains, peeled, cut on diagonal into 2- to 3-inch-long by 1/2-inch-thick ovals.

Filling
1 cup finely chopped red onion
3 garlic cloves, chopped
1 pound ground beef chuck (80% lean)
1/3 cup tomato paste
1/3 cup golden raisins, chopped
1/3 cup pimiento-stuffed green olives, coarsely chopped, plus 3 tablespoons brine from jar
2 teaspoons dried oregano
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground cumin
1 teaspoon ground allspice
1 tablespoon yellow cornmeal

8 ounces queso fresco,* crumbled, divided
4 pimiento-stuffed green olives, drained, sliced

plantain, picadillo, pie

1 1/2 teaspoons finely grated fresh lime zest, chopped
1 1/2 teaspoons salt
1/4 teaspoon cayenne
6 cups vegetable oil
4 green plantains (1 1/2 lb)
plantain, chips,