There really is nothing quite like fresh cut pineapple. I think when the Europeans found the America's and first bit into a pineapple, they were hooked. That must be what kept them coming back.
I love this Pineapple Chutney. The combination of the sweet and spicy is incredible. I paired it with creamy refried beans and a sweet potato. The result was a fantastic tasty taco that I can't wait to make again.
This is great over beans and rice or stir fry too!
Sweet Potato Tacos with Pineapple Chutney Recipe
2 sweet potatoes, cooked
Pineapple Chutney Recipe
1/2 medium onion, peeled and diced small
1 tbsp. grated ginger
2 jalapeno peppers, seeded and minced
1/2 tbsp. cumin (maybe less)
1/2 fresh pineapple, peeled, cored and diced
1/2 cup cilantro, finely chopped
Salt to taste
Place the onions in a large skillet and saute for about 7 - 8 minutes. Add water to keep the onions from sticking to the pan. Add the ginger, jalapeno pepper, and cumin and cook for another 4 minutes. Add pineapple and remove the pan from the heat. Stir in cilantro and salt.
To make tacos:
Warm corn tortillas either in the microwave or toast until golden and slightly crispy in a pan on the stove. Spread refried beans over a corn tortilla. Remove sweet potato from the skin and slightly mash. Add on top of refried beans. Top with Pineapple Chutney. I didn't measure, just add what looks good. Enjoy!
*Feel free to add some taco seasoning to refried beans for a more taco-y flavor.