Nestled in warm tortillas, topped with fresh, colourful, crunchy trimmings and a drizzle of lime - taste the tropics with these bali-inspired sweet and juicy chard pineapple tacos!
Marinate for 2 hours for an intense jerk flavour, then pop in a griddle pan or straight on the BBQ for a quick weeknight dinner...
Taco Tuesday anyone?!
Jerk Pineapple Tacos
I N G R E D I E N T S
1 pineapple – Trimmed of the outer layer and cut into half moons
Small soft tacos – allow 2 per person
2 tbsp all spice berries – ground
½ tsp freshly ground nutmeg
½ tsp cinnamon
3 sprigs of thyme – leaves removed
5 cloves of garlic – peeled
2 inches of ginger – peeled
4 scotch bonnet chillies – stalk removed
2 spring onions – ends trimmed
3 tbsp brown sugar
3 generous glugs of dark soy sauce
Glug of olive oil
Generous sprinkle of sea salt flakes
1 pomegranate – pearls removed
2 gem lettuces – finely shredded
2 spring onions – finely sliced
2 green chiles – finely sliced
2 limes – quartered
150ml crème fraîche
Small bunch of coriander – stalks trimmed
M E T H O D
Begin by preparing the pineapple then set to one side. In a food processor or blender blitz together all jerk ingredients then pour over pineapple segments and place in the fridge to marinate.
Once you’ve made your jerk sauce, blitz together half of your coriander with your crème fraiche, add half a lime plus zest and a sprinkle of sea salt flakes. Keep refrigerated until ready to serve.
Prepare all remaining ingredients, I like to place everything in bowls and allow everyone to help themselves.
Once you’ve marinated your pineapple heat a griddle pan until almost smoking. It needs to be super, super hot (or use a bbq). Add your pineapple segments and flip them over using tongs after about a minute and a half, long enough to make sure you get lovely dark charring. Allow to cook for the same again on the other side.
Wrap your tortillas in foil and place in an oven on 170 degrees for ten minutes just until warmed through then serve alongside all garnishes and charred jerk pineapple.
Recipes & photography by Anna Barnett Cooks