Welcome to Pineapple Week 🍍
When I was little in Hawaii, rather than taking a field trip to an apple farm (as Carmel kids do), we went to the Dole Pineapple Factory. I fell in love with the fields, the juice, and the fresh cut snacks… and pineapples have been one of my favorite fruits ever since. I’ll confess, the first time I lived alone was in Hong Kong, and I was known to simply eat a whole pineapple for dinner. That won’t be a recipe here, but you will find more balanced ways to incorporate pineapple into your meals, like in the blackened fish tacos above. Enjoy!
This week you’ll be making
🍍 Pineapple and blackened fish tacos with limey greek yogurt crema
🍍 Sugar & spice pork chops with pineapple mango salsa (that you can eat alllll week)
🍍 Spicy pineapple jalapeño mezcal margaritas
Your grocery list for the week:
Asterisks note things I suggest having on hand always as kitchen staples!
- 3 cloves garlic*
- ¼ large red onion, diced*
- 1 shallot, diced
- 1 jalapeño
1 medium sized tomato, diced
- 1 mango, diced
3 limes (+ 1 lime for every additional marg)*
- Large bunch of cilantro (~1 cup leaves)
- Optional for tacos – 1 Avocado, cabbage slaw
- 1/4 cup greek yogurt (I used nonfat)*
- Olive oil*
- Brown sugar *
- Garlic powder (can sub with 1 clove fresh garlic)*
- Chili powder*
- Cayenne pepper*
- Salt & pepper*
- 2 boneless pork chops
- 1 lbs tilapia (or halibut), cubed
- Optional- Jasmine or brown rice (my choice of go-with)*
- Tortillas (pick how many you want!)
- 1 can of black beans
Who says you need a bartender to make you a sugary margarita? Make one at home- no fancy equipment or Jose Cuervo required!
Move over apple sauce, pork chops have a new go-to side: pineapple mango salsa!
Spice up your taco night to new tropical heights with these blackened fish and pineapple tacos!
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