Two Ways with Pineapple: Roasted Pork & Pineapple Tacos & Pineapple Puff Turnovers

Wednesday, July 17, 2013

Pineapple Puff Turnovers from

Roasted Pork and Pineapple Tacos from
Seasonable Recipes from As the weather warms up, I naturally head straight to the pineapple section at the farmer's market. You just can't beat fresh, sweet pineapple. I love it so much and always challenge myself to find new ways to use it each summer. This year, I've come up with two equally tasty dishes to feed my pineapple obsession: my take on the classic puff pastry turnover with gleaming pineapple jam and a quick weeknight taco meal featuring this versatile fruit.

Since pineapples are in season at the moment, you'll be able to get them for pennies from your local market. Even better, they'll be super sweet and full of juicy goodness! That's what eating seasonably is all about, after all!

Roasted Pork & Pineapple Tacos Ready for Serving from


For the turnovers
1 medium sized pineapple
1 stick cinnamon  
1 pack puff pastry  
2 egg whites, beaten
4tbsp caster sugar
340g butter

For the tacos
1/2 medium-sized pineapple
1 pack tortillas  
1 onion, sliced into rings  
2 bell peppers, sliced  
3 or 4 good-sized pork chops
dried tarragon to taste
salt and pepper


Pineapple Puff Turnovers

1. Preheat your oven to 180C/350F. Cut the pineapple into chunks and taste to determine sweetness and adjust amount of sugar if necessary.

2. Blitz pineapple chunks in a food processor

3. Place the pineapple, sugar and cinnamon into a saucepan and bring to the boil.

4. Reduce the heat and simmer slowly until all the liquid has evaporated and the jam is tacky.

5. Keep stirring to prevent burning. Allow to cool.

6. Unroll your shop bought puff pastry and cut into squares.

7. Spoon a dollop of the jam into the center of each square and fold over.

8. Brush each turnover with egg white.

9. Bake for about 10 minutes or until done.

Pork, Pineapple, Onions and Bellpeppers make excellent taco fillings from

Roasted Pork & Pineapple Tacos
1. Preheat the oven to 200C/400F. Season the pork chops with salt and pepper and sear in a hot skillet to seal.

2. Place the pork chops in a stone baking tray (if not using stone, add a bit of olive oil) along with pineapple chunks, sliced onions and sliced bell peppers. Sprinkle over some tarragon.

3. Bake in the oven for about 20 minutes or until the porkchops are done and the juice run clear when pierced with a fork.

4. Cut the pork chops into strips or chunks for easy taco assembly.

5. Make up the tacos by wrapping some of the pork with the vegetables and fruit in tortilla shells.

6. Serve with rice.


  1. Oh my! I love pineapple and both of these recipes look delicious!

    xx Kait | ChickadeeSays | ChickadeeSays Bloglovin

  2. yum and more yums! great shot looks amazing


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