Pineapple Express

Husband loved his snacks on a plane.

I was glad to hear he arrived safely at his destination because its going to be a very, very long time before I see him again.

I was pleasantly surprised at the outpouring of emotional support from family, friends, and co-workers.

One concerned friend wanted to know if I was kidding about the knife in my bedside table.

You got me.

I may have taken a little creative license on that one.

There was no six-inch knife in my nightstand.

It’s actually more like a four- inch knife.

For those of you wondering how I’m doing,

let me tell you.

I have a Pinterest account and I live in between Target and the craft store.

I’m going to be juuuuuuuuuuust fine.

Turns out the knife in the nightstand came in pretty handy too.

I used it to cut up all my produce for the week.

Because if it can gut a deer, it can chop a pineapple.

Meal planning around the holidays is easy because the only things I crave are  squash, apples, pears,  cranberries, soups, breads, and baked goods.

Then January came and my taste buds suddenly developed seasonal affective disorder.

They were sad.

They needed something bright and sunny to cheer them up.

Crisp corn tortillas, black beans and a pineapple salsa should do the trick.

Since it’s winter and I have a core temperature of about 60 degrees, I wanted something that would warm me up.

  I cooked the black beans with onion, red pepper, and chili spices and grilled the pineapple before tossing it with chipotle powder.


Either that's a really big serving or I need to learn how to cook for one.

Black Bean Tostadas with Grilled Pineapple Chipotle


Serves 4

For Tostadas:

8 corn tortillas

Pre-heat oven to 400 degrees.

Place tortillas on baking sheet and bake for 8-10 minutes or until browned and crispy.

Set aside.

For Black Beans:

2 (15 oz.) cans low sodium black beans, drained and rinsed

1 red bell pepper, chopped (about 1 cup)

1 small yellow onion, chopped (about ½ cup)

2 teaspoons olive oil

½ cup water

½ teaspoon garlic powder

½ teaspoon ground paprika

½ teaspoon cumin

¼ teaspoon red pepper flake

¼ teaspoon ground ginger

Saute onion and red pepper in oil until translucent (about five minutes).  Add water, black beans and spices. Simmer on low heat until thickened. Keep warm.

For Pineapple Salsa:

1 fresh pineapple, peeled and sliced (yield 4 cups when chopped)

1/2 large red onion, chopped

1 jalepeno pepper, chopped

¼ cup cilantro, chopped

1 tablespoon orange juice

½ teaspoon chipotle powder

Heat grill or grill pan. Grill pineapple slices for 2-3 minutes on each side or until you get awesome grill marks. Remove from grill and allow to cool briefly before cutting into chunks. In a large bowl, combine pineapple, red onion, jalepeno, cilantro, orange juice and chipotle powder. Stir gently to combine.

To assemble:

This is easy!

Layer tortilla with mixed greens, black beans, and pineapple salsa.

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Serve with guacamole to keep it vegan or plain yogurt for flexitarian fare.

I’m off to do Pinteresting things!

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