Cuban Watercress Salad with Pineapple and Avocado
Preheat oven broiler. Place pineapple pieces onto baking sheet and sprinkle evenly with sugar on all sides. Broil 5-8 min, until golden brown, flipping once. Cool and cut pineapple into bite-size cubes. Cut avocado into similar-sized cubes. Rinse watercress and discard any large, tough stems. Drain well and pat dry, then chill and reserve. In a large bowl, toss all ingredients with just enough Orange Mango Dressing to coat. Transfer to platter and drizzle with remaining dressing. Garnish with extra nuts as desired.
Heat oven to 350 degrees. On non-stick sheet pan, toss together all ingredients and spread into a single layer. Bake 6 min, until color begins to develop. Stir and bake another 4-6 min more, carefully not to burn. Cool 1-2 min; remove from pan and allow to cool at room temp, breaking clusters apart as necessary.
Orange Mango Dressing
In a food processor or blender, combine garlic, agave, cumin, salt and pepper. Add mango and juices and puree. Add olive oil and emulsify. Chill until ready to use.
Grilled Cuban Pork Brochettes
Combine garlic, spices, sugar and olive oil in processor or blender to create a paste. Add juices; mix well. Pour marinade over pork cubes and refrigerate 1-2 hours (marinating longer can cause a bitter flavor). Skewer pork, approx. 1/4 lb per skewer or 5-6 cubes. Grill over hot coals or flame 3-4 min per side until internal temp reaches 145 degrees. Serve immediately with lime.