Ingredients Weight Measure
Pancetta, sliced thin 1 lb.
Pineapples, fresh, peeled, cored, quartered and sliced 1/4" thick 4 ea.
Mangoes, fresh, peeled, cored and quartered 9 ea.
Star fruits, sliced 1/4" thick 4 ea.
TABASCO® brand Chipotle Pepper Sauce 1-1/4 cups
Extra virgin olive oil 1/2 cup
Tomatoes, ripe, medium, sliced 1/4" thick 12 ea.
Kiwi, sliced 1/8" thick 15 ea.
Avocadoes, peeled, seeded, cut in half and sliced lengthwise 1/4" thick 8 ea.


Ingredients Weight Measure
Pancetta, diced, rendered in pan (save fat and add to earlier saved pancetta fat) 2 cups
Extra virgin olive oil 1/2 cup
Rice vinegar 2 cups
TABASCO® brand Green Jalapeño Pepper Sauce 2-1/2 cups
Dijon mustard 1 cup
Cilantro, fresh, chopped 1 cup
Salt and pepper 1 pinch


  1. Spray 1/2 sheet pan with nonstick spray and line with round sliced pancetta, cover pancetta with parchment and inset another 1/2 sheet pan into it, pressing pancetta firmly. Keeping pans together, cook at 400°F for 12-15 minutes (until fully cooked). Set aside pancetta fat.
  2. Toss sliced pineapples, mangoes and star fruits with TABASCO® Chipotle Pepper Sauce and olive oil; let marinate 20-30 minutes.
  3. Grill marinated pineapples, mangoes and star fruits 30-45 seconds per side and set aside. Separate mangoes from other fruit and dice.
  4. Place 2.5" x 3" ring mold in center of each serving plate. Place one slice of tomato on bottom; then slightly overlapping each piece, make a layer of grilled sliced pineapple; then the same with the kiwi fruit. Place another tomato slice over the kiwi; then a thin layer of diced mango. Over the mango layer the avocado slices, slightly overlapping around the sides; then fill the center until no mango is showing. Place one more tomato slice on top, with four slices of kiwi on the tomato at 12, 3, 6 and 9 o'clock.
  5. Press firmly on the top, and with a towel, wipe excess liquid from the plate. Remove ring mold. Make a small cut in the point of a star fruit slice; gently place a piece of pancetta into the cut in the star fruit and place on top of the Napoleon.
  6. For the Vinaigrette, warm all pancetta fat and olive oil in a pan. In a food processor, add rice vinegar, TABASCO® Green Jalapeño Pepper Sauce, Dijon, cilantro, diced rendered pancetta and salt and pepper. Turn on processor and slowly drizzle in the warm pancetta fat mixture (about 3-1/2 to 4 cups) until nicely emulsified. With a spoon, lightly drizzle the vinaigrette over Napoleon and around plate.

Yield: 15 servings