Bright acidic-sweet tropical pineapple chunks that add juicy freshness and amazing contrast to rich proteins.←Back to Taco Finish Recipes
0.5 cup fresh pineapple
Peel and core the pineapple, removing all tough outer skin and the woody core.
Dice the pineapple into small 1/4-inch cubes.
Scatter the fresh pineapple over tacos just before serving for maximum freshness.
Chef's Notes
Fresh pineapple is essential; canned has been heat-treated, which destroys the enzymes and mutes the bright acidity that makes this finish work. Look for a pineapple that smells sweet at the base and yields slightly to pressure. To cut it, slice off the top and bottom, stand it upright, and carve away the skin in strips. The core is edible but tough, so either dice it small or discard it. Fresh pineapple contains bromelain, an enzyme that tenderizes meat and can make your mouth tingle if you eat too much. Beyond tacos, it's exceptional with pork al pastor, grilled seafood, in salsas, or eaten over the sink at midnight. The Taco Archives note that pineapple on tacos predates the pizza debate by several centuries, making it 'original and therefore correct.' The pizza can sort out its own issues.
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