Tropic-Like-Its-Hot Pineapple Tacos (Print version)

Vibrant tacos with pineapple, black beans, and creamy coconut lime slaw, for a refreshing tropical dish.

# What you’ll need:

→ Pineapple Black Bean Filling

01 - 1 tablespoon olive oil
02 - 1 small red onion, diced
03 - 2 garlic cloves, minced
04 - 1 red bell pepper, diced
05 - 1 can (15 ounces) black beans, drained and rinsed
06 - 1 cup fresh pineapple, diced
07 - 1 teaspoon ground cumin
08 - 1/2 teaspoon chili powder
09 - 1/4 teaspoon smoked paprika
10 - 1/4 teaspoon sea salt
11 - 1/8 teaspoon black pepper
12 - 1 tablespoon fresh lime juice

→ Coconut Lime Slaw

13 - 2 cups shredded green cabbage
14 - 1 cup shredded red cabbage
15 - 1/3 cup canned full-fat coconut milk
16 - 1 tablespoon fresh lime juice
17 - 1 teaspoon maple syrup
18 - 1/4 teaspoon sea salt
19 - Zest of 1 lime

→ For Serving

20 - 8 small corn tortillas
21 - 1/4 cup fresh cilantro, chopped
22 - 1 jalapeño, thinly sliced (optional)
23 - Lime wedges

# Steps:

01 - In a large bowl, whisk together coconut milk, lime juice, maple syrup, salt, and lime zest. Add shredded green and red cabbage, toss thoroughly to coat. Set aside to marinate while preparing the filling.
02 - Heat olive oil in a skillet over medium heat. Add diced red onion and sauté for 2 to 3 minutes until softened. Add minced garlic and diced bell pepper, cook for 2 additional minutes.
03 - Stir in black beans, diced pineapple, cumin, chili powder, smoked paprika, salt, and pepper. Cook, stirring frequently, for 4 to 5 minutes until pineapple is caramelized and mixture is heated through.
04 - Remove from heat and stir in lime juice.
05 - Warm corn tortillas in a dry skillet over medium heat or microwave until pliable.
06 - Spoon pineapple black bean filling onto each tortilla. Top with coconut lime slaw, fresh cilantro, and jalapeño slices if desired. Serve with lime wedges.

# Cooking tips:

01 -
  • The sweet-savory-spicy balance hits in a way that feels both surprising and somehow exactly right every single time.
  • It comes together in under 40 minutes, which means you can have something this vibrant and fresh on a weeknight without stress.
  • Everyone eats these—vegan friends, picky eaters, people who normally skip vegetables—they all come back for seconds.
02 -
  • Fresh pineapple matters—canned pineapple releases too much liquid and won't caramelize the same way, leaving you with a filling that feels watery instead of intentional.
  • The slaw needs time to sit before serving; even 10 minutes makes a difference because the coconut milk seeps into the cabbage and the lime zest's oils distribute, transforming it from separate ingredients into something cohesive and creamy.
  • Don't skip warming the tortillas—cold tortillas fall apart and feel like an obstacle between you and the filling, while warm ones embrace everything and make the whole experience feel intentional.
03 -
  • If you're cooking for a crowd, make the filling and slaw an hour ahead and assemble right before serving—everything actually tastes better when the components have time to fully develop their flavors separately before they meet on the tortilla.
  • Buy your lime and really roll it on the counter before cutting it—this breaks down the interior and releases way more juice than if you just cut into it cold, which means you get more of that bright finish with less waste.
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