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!