Caramelized Pineapple Napoleon Chocolate Sorbet and Tropical Fruit Salsita

Serves 8

Caramelized Pineapple
1 whole ripe pineapple
8 oz. granulated sugar

Peel and thinly slice pineapple, using a small round cutter to remove the heart.

Dip pineapple slices in granulated sugar and arrange on a Silpat baking mat; bake at 325 degrees for 15 minutes or until pineapple caramelizes. Remove pineapple slices from mat and store in a container with a lid.

Tropical Fruit Salsita
1 ripe mango
1 ripe papaya
1 ripe pineapple
8 oz. toasted coconut
4 oz. dark rum

Peel and small-dice all fruits, then mix with toasted coconut and rum. Marinate for 30 minutes.

Chocolate Sorbet
3 1/4 cup milk
6 oz. granulated sugar
1 oz. cocoa powder
3 oz. semi-sweet dark chocolate
1 tsp. sorbet stabilizer

In a bowl mix the sugar, stabilizer, cocoa powder and chocolate.
Bring milk to a boil and pour into the dry ingredients while stirring until everything melts and becomes uniform. Chill. Churn sorbet in ice cream machine and freeze.

Presentation
In the center of the plate, arrange the pineapple slices alternating with the sorbet. Garnish with the Tropical Fruit Salsita.