The sole reason for being for this recipe is to fill empanadas. Are there other uses? Clearly. But why bother when the pineapple empanada is such a joy. It must be an exceedingly simple and comforting existence, to have but one purpose. And perhaps jam making leads to far too much stirring-induced musings.
As this marmalade is intended as a filling, it should be fairly thick and dry, with good stick to a spoon, to prevent leakage.
For a video tutorial on how to peel a pineapple, head over to Sunset Magazine’s website. Pick up the knife skills, not the condescending attitude. Instead of tossing out the rind, try out a batch of tepache, a fermented pineapple drink.
Peel and core the pineapple. Cut into approximately 1/2″ dice, yielding approximately 3 cups of diced pineapple. Place all ingredients in a saucepan and bring to a boil. Reduce to a low simmer, and stir frequently. Continue to cook until the pineapple is transparent and the marmalade has thickened, approximately 45 minutes. Remove the orange peel and cool the preserves completely.Mermelada de Piña - Pineapple Marmalade
Cucumbers and limes 
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