Pineapple & Portobello Tacos with Roasted Chickpeas

Wednesday, February 6, 2013

I have a love/hate relationship with pineapple.  I love it because it's juicy, tangy, delicious, and reminds me of summer.  I hate it because it's difficult to cut, and often not worth the aggravation considering that Dayv doesn't like it and I have the sole duty of consuming the entire thing on my own.

Lately, though, I've been craving pineapple like crazy.  Perhaps it's my strong desire for it to be summer.  Or maybe it's because of this.  Whatever the reason, when I went to Whole Foods on Sunday, I was dead set on purchasing a pineapple to enjoy all by myself.

When I entered the produce section ready to get the biggest pineapple on display, there was none to be found except for the pre-cut variety(and by pre-cut, I mean the kind that's in the produce section, cut by a staff employee, and not the kind in a can).  I was a little upset that I would probably be spending the same amount of money on half the amount of fruit I would get if I were to purchase an entire pineapple.  But I must say, it's a lot easier to prepare a meal when you don't have to deal with cutting a giant, spiky fruit.

Once my tacos were prepared and I took my first bite, I decided I could no longer deprive myself of pineapple for such a long period of time ever again.  It's just too juicy, tart, succulent, and makes me think for just one second that it's warm outside again.  And that one second gives me hope and makes me extremely happy, and it's all worth it.


Pineapple & Portobello Tacos with Roasted Chickpeas
makes four tacos
4 corn tortillas
1 c cooked chickpeas
1 tsp olive oil
1 tsp apple cider vinegar
2 tsp thyme
2 cloves garlic, minced

1 tsp olive oil
1/4 red onion, sliced
1 cup portobello mushrooms, cubed
1 1/2 c pineapple, cut into bite sized pieces
1/2 c cilantro
to serve: shredded lettuce, diced tomato, avocado, salsa

To make chickpeas:  Preheat oven to 400.  Toss chickpeas in olive oil, vinegar, thyme, and garlic.  Transfer to a parchment paper lined baking sheet and place in oven for 25-30 minutes, or until crunchy.  

While the chickpeas are baking, saute onion in olive oil in a cast iron skillet over medium heat.  Once fragrant and soft, add mushrooms and lightly salt.  When mushrooms release their moisture, add in pineapple and continue to saute for 3-5 minutes.  Remove from heat.

To assemble tacos:  Warm tortillas in a skillet over medium heat.  Equally divide chickpeas and mushroom pineapple mixture, and cilantro on tortillas.  Top with shredded lettuce, diced tomato, avocado, and salsa.  Enjoy!

44 comments:

  1. That does look like a little bit of summer in the midst of winter. Gorgeous! Thanks for sharing!

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  2. These look so tasty. I love the combination of cilantro and pineapple. Also, I've never seen a chickpea in a taco. I like it!

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    1. thanks, nikki! chickpeas in tacos are where it's at ;) i'm not the hugest fan of black beans.

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  3. Oh wow! These sound fabulous!!!!! I agree with Nikki. Cilantro and pineapple are a fantastic combination. I cannot wait to give these a try. I love everything about this!

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    1. they really are. but, to be fair, isn't cilantro great with just about everything? ;)

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  4. I'm not sure why I haven't put pineapple in a taco yet, but of course, now I have to. It's just too good not to eat!

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  5. I so know what you mean about craving citrus food when it's cold! I feel like it gives me at least some touch of sunshine. The cost difference between fresh, pre-cut pineapple and an un-cut pineapple is kind of crazy. I always cut my own too. If I ever get to a point where I can't eat it all, I juice it. It's great on its own or as a marinade. These tacos look phenomenal!

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    1. juicing is a fabulous idea! also, pineapple salad dressing would be pretty amazing, too ;) gotta make that happen soon.

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    2. Pineapple salad dressing is a great idea!

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  6. I am also in the same situation right now, I am craving for fresh local strawberries and there is no way I will find some in january around here. Your recipe sounds delicious, adding a nice little ''summer'' touch. I am tired of stews and soups now needing a little sunshine meal just like yours!

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    1. oh, me too, lysa. i am OVER stews and soups. even if the sunshine isn't happening outside, i'm making some happen in my kitchen ;)

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  7. These look yummy - I hate breaking down pineapple too...those green leaves are so prickly! Did you think these tacos were too sweet? I usually don't do fruit and savory stuff, but these look so good!

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    1. thanks, maria! i actually love putting fruit in savory meals, so it wasn't too sweet for me. the red onion helps balance the pineapple out, as well as the other savory elements. if you were concerned about the pineapple, you could always prepare the tacos without the pineapple, keep the fruit off to the side and add as much as you like.

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  8. This looks delicious! Any thoughts on a good substitution for the chickpeas? Allergic to them :( White beans maybe?

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    1. hi laurie! chickpeas become crunchy when they are baked, which adds to their appeal in these tacos. but, i think roasted white beans would be delicious, too. i'd probably keep them in the oven for about 15 minutes, or until warm and tender since they won't crisp up. good luck!

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    2. Thanks Caitlin.. yeah, bummed there isn't a good crunchy alternative that I could think of but will definitely try it!

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  9. i love these tacos.. so fresh and colorful. right in the middle of chill out here:))
    i have a hate hate relationship with pineapple:) i am mildly allergic and if i do have to whip something up for hubbs, i buy precut:) or i will just put some ripe satsuma slices in these.. yum!

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    1. haha, hate-hate relationship, you are so funny. satsuma slices sound lovely!

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  10. Oh man these are so bright, fresh and vibrant, it is almost as if I can taste summer by just looking at these beauties!

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    1. thanks, heather! i feel the same way!

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  11. I've been craving pineapple and other tropical fruit like crazy lately too! SO tired of winter, I just want some vibrance in my life! It is a bit of effort to break one down, but I love having little slices of it on hand for a refreshing bite. I also love throwing a bit of into my green juices with a sprig or two of mint. So fresh! It's such a lovely addition to these tacos too! A nice reminder that warm days will come :)

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    1. i feel like this winter has been longer and more brutal than normal. not sure why :/ i love the idea of adding pineapple to green juices, too. it's quite a refreshing fruit ;)

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  12. These tacos look delicious! I love love love pineapple, but I agree with you that sometimes it's way too much work to deal with cutting it. :)

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    1. it is a lot of work, but i decided this week that it's worth it ;) (even though i purchased pre-cut)

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  13. I never thought of putting pineapple on a taco before. What a great idea!

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  14. hi, vegan chickpea!! thank you so much for stopping by my blog, i am quickly falling in love with yours! your photos are fantastic. i'm not gluten free or vegan, but my special manfriend is, so i'll best be stopping back by for some recipes :-)

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    1. yay molly! i hope you do! i want to be friends ;)

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  15. I'm not the biggest pineapple fan...but everything's good in taco form, right? I'm thinking some pre-cut pineapple might need to find its way into my kitchen soon!

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    1. totally, jes! maybe just some tiny little pieces here and there, just enough to get a bite of summer ;)

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  16. Gorgeous tacos and idea ... so fresh! I love the bright colors and flavors while being surrounded in all of this snow from last night's blizzard!

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    1. thank you, erin! we only got a couple of inches with nemo, but i know you guys got blasted up there in boston!

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  17. I don't mind cutting whole pineapples, but I have the same problem that when I buy one, I have to eat it all myself before it starts to go bad in a couple of days. But usually I don't mind eating pineapple in as many meals as possible for a few days! I actually had a jerk pineapple taco recipe that I wanted to make last summer but never got around to it - maybe because it had tempeh and I'm still not sure how I feel about tempeh...so I love your idea of using chickpeas as the protein in these tacos!

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    1. jerk pineapple taco sounds delicious! i know what you mean about tempeh, i have yet to try it as well.

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  18. I just made these tonight. They are unbelievably delicious. Thanks!

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    1. yay jennifer! thank you for your feedback <3

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  19. These tacos sound SO good! I love how creative and unique this recipe is. I definitely bookmarked it :).

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    1. i hope you give them a try! i love 'em ;)

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  20. Holy crap, these look and sound so good! I love the combo of sweet and savory, so I can only imagine how awesome the mushrooms and pineapple paired up. Mmm..

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