Pineapple Grilling Cheese Tacos

Name: Pineapple Grilling Cheese Tacos
Prep time: 341 d 10 h 9 min 46 s
Total time: 341 d 10 h 19 min 46 s
Yield: 3
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

Time for a pineapple fiesta!

Prep time 15 mins

Total time 25 mins

Servings 3

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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

Combine mayonnaise, and harissa paste in a small bowl. Mix well and set aside.
Combine the pineapple, red onion, herbs, lemon juice, and salt in a medium bowl. Stir and set aside.
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.
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.
Toast the tortillas in a cast iron, or directly on a gas burner, until softened and slightly charred.
Serve by dividing slaw among the warm tortillas. Top with halloumi, harissa mayonnaise and pineapple salsa. Garnish with a squeeze of lemon if desired.