Chef's Quick Tip: Crispy Brussels Sprout

This week, Chef Jose Aguilar of Bodega Taco Bar shows Tina Redwine how to make Mexican dishes during Hispanic Heritage Month.
Crispy Brussels Sprouts 
½ lbs brussel sprouts
3 T pineapple glace
32 oz canola oil
Take the end off the brussels sprout and cut in half lengthwise, deep fry at 350 degree for about 3 minutes until crunchy. Drain excess oil off and place in a mixing bowl to season with pineapple glace and salt.
Pineapple Glaze
8 oz ripe pineapple Juice
4 oz sugar
1.5 oz Aji Amarillo paste
Place pineapple juice, and sugar in sauce pan and cook until sugar is melted and consistency is a bit thick, let mixture cool off to room temperature and add the aji amarillo paste
Chef Jose Aguilar