Preparación:

1. Drain the pineapple slices. Cut two slices into small pieces and set aside two whole slices.
2. Peel the onion, cut into small pieces and fry in a frying pan with a little olive oil. When the onion begins to brown, add the pineapple chunks and a pinch of salt. Fry for a few minutes. Stir. Add the cream. Cook for a few minutes.
3. Add the ingredients from the frying pan to the blender and blend until the sauce is very fine. If the sauce is too thick, add a splash of pineapple juice. Set the sauce aside.
4. Peel the garlic clove and cut into small pieces.
5. Put a few drops of olive oil in a frying pan and when it gets hot, add the mushrooms and brown a little for a few minutes. Add a splash of cider. Also a pinch of salt. Allow the alcohol to reduce. Add the clove of garlic, stir a little and add a little parsley. Once the mushrooms are cooked, set aside.
6. Peel the spring onion and cut it in half.
7. Put a drizzle of olive oil on a griddle and when it gets hot, grill the spring onions. Turn over and brown on the other side. Add a pinch of salt. Set aside.
8. Grill the two pineapple slices on the same griddle, turning them on each side, until lightly browned. Set aside.
9. Cut the strip of pork lagarto in half. Grill it on the griddle, with a little olive oil, until it browns a little on each side of the piece of meat.

10. When it is time to serve, place a spoonful of pineapple cream, a slice of pineapple on top, a piece of pork lagarto, some mushrooms next to it and a small piece of garlic used to cook the mushrooms. Finish off the dish with some red tear peppers, some tomato pearls, a little chopped parsley, a piece of seaweed on top of the meat, some more pineapple sauce, some sweet paprika flakes and some salt crystals with oregano, the latter especially on the meat, which we have cooked without salt.