Pineapple Grilling Cheese Tacos

Time for a pineapple fiesta!

Prep time 15 mins
Total time 25 mins
Servings 3
Jump to Recipe
Categories Summer Favorites, Canned Fruit, Canned pineapple, Pineapple, Appetizers, Dinner, Entrees, Lunch, Less than 30 mins, Plant-based,

Ingredients

  • 1/2 cup mayonnaise
  • 2 tbsp harissa paste
  • 1 can (20 oz.) DOLE® Pineapple Tidbits in 100% Pineapple Juice, drained
  • 3 tbsp chopped mint
  • 3 tbsp chopped dill
  • 1/2 Red Onion, sliced
  • 3/4 tsp kosher salt
  • 1 package (8 oz.) grilling cheese, cut into ½ inch strips
  • 6 flour tortillas (8 inch)
  • 3 tbsp olive oil
  • 1 1/2 cup red cabbage, thinly shredded
  • 1 tsp red pepper flakes

Method

  1. Combine mayonnaise, and harissa paste in a small bowl. Mix well and set aside.
  2. Combine the pineapple, red onion, herbs, lemon juice, and salt in a medium bowl. Stir and set aside.
  3. Add two tablespoons of oil and red pepper flakes to a non-stick skillet over medium heat. Cook until the red pepper flakes are toasted, about 1 minute. Add cabbage and ½ teaspoon salt and mix well; remove from heat and set aside in a small bowl. Wipe skillet clean.
  4. Heat 1 tablespoon of oil in the clean skillet over medium-high heat. Add halloumi and fry, turning regularly until all sides are golden and crispy.
  5. Toast the tortillas in a cast iron, or directly on a gas burner, until softened and slightly charred.
  6. Serve by dividing slaw among the warm tortillas. Top with halloumi, harissa mayonnaise and pineapple salsa. Garnish with a squeeze of lemon if desired.

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