Pineapple tacos
These easy pineapple tacos are the perfect combination of sweet and savory. They are made with pineapple, red onion, green onion, and a spicy jalapeños cream cheese.
Servings: 8 tacos
Ingredients
- 8 corn tortillas
- 4 stalks green onion
- 1 red onion
- 1 pineapple
- 1 tbsp coconut oil
- 1/4 tsp pepper
- 1/8 tsp salt
Jalapeño cream cheese
- 4 oz cream cheese
- 1 jalapeños
- 1 tsp honey
Instructions
- Slice the red onion into thin strips and cut the pineapple into thin slices that are around 1 inch in size. If you are using a full pineapple, we recommend slicing the pineapple into thin slices that are half an inch or less thick then cutting those slices into small pieces after. If you are using canned pineapple, we recommend using pineapple rings or slices rather than pineapple chunks.
- Heat a pan over medium heat and melt the coconut oil. Add the onions to one side of the pan and the pineapple to the other side of the pan. Add the salt and pepper to the onions. Cook the pineapple and onions over medium heat for 20 - 25 minutes, flipping occasionally. If you do not have a large pan, you can cook the pineapple and onion in two different pans. Try to avoid getting too much pineapple juice in the onions.
- While the pineapple and onion are cooking, dice the jalapeños into small pieces and slice the green onions into thin slices.
- Mix jalapeños pieces, honey, and cream cheese thoroughly.
- Add a layer of jalapeño cream cheese on the corn tortillas. Top the tortillas with cream cheese with pineapple, onion, and green onion.