For years now, I have been navigating through the wasteland of unripened pineapples, and the only method I have found for circumventing this dire problem is to toss them onto a hot grill and caramelize them into mouthwatering perfection. Pineapples are one of those funny tropical fruits (like bananas and papayas) that need to ripen on their plants for their flavors to fully develop. Unfortunately, most American, unless you are lucky enough to live in Hawaii, have to contend with the green-picked pineapples that we find in our grocery stores. These tend to ripen unevenly and their flavors are always slightly off, running from extremely tart to overripely sweet. Caramelizing the pineapples on the grill helps develop the pineapple’s natural sugars without having to wait for your pineapple to ripen into fermented sugar mush.
On another note, pork + pineapple = a great combination.
Ingredients for the Pork and Pineapple:
- 1 lb Pork medallions
- 1/4 cup fresh Lime Juice
- 4 tbsp Olive Oil
- 1 tbsp Paprika
- 1 tsp Chili Powder
- 2 spring of fresh Rosemary
- 1/2 tsp Salt
- 1 Pineapple peeled and sliced into thick rounds
- Make a marinade for the pork using the lime juice, olive oil, paprika, chili powder, rosemary, and salt.
- Soak the pork in the marinade for a few hours, preferably overnight.
- Grill the pork and the rounds of pineapple.
- Once the pineapple has caramelized slightly on the outside, remove it from the grill and dice it up.
- Remove the pork from the grill, slice it, and begin to assemble tacos.
Serving your Tacos:
- Lightly toast your corn (gluten-free) or flour Tortillas. You can do this on the grill, if you have enough space, as you grill your pork and pineapple.
- Assemble your tacos with your favorite taco toppings:
- Salsa – I recommend my Grilled Corn Salsa
- Cheese – Queso Fresco
- Sour Cream or Crema if available
- fresh Greens