Tropical Pineapple Tostadas

Ready for a vacation? These fresh, mostly-raw, and delightfully unique pineapple tostadas will take you to a tropical island! A very thin slice of pineapple replaces the classic tortilla for a juicier, more flavorful, and more nourishing remake of the classic.


  • Whole pineapple
  • 15-oz can of black beans
  • Dash or more of your favorite hot sauce
  • Generous pinch of sea salt
  • Small wedge of red cabbage
  • Juice of a lime
  • Heart of romaine
  • Red bell pepper
  • Orange bell pepper
  • Avocado
  • Small handful of fresh cilantro
  • Roasted salted pepitas
  • Few spoonfuls of coconut cream


  1. Cut the top and bottom from the pineapple. Then, working very carefully, cut the pineapple into disks each about a quarter inch thick or less. Cut one disk for each tostada you want to make, trying to achieve uniform thickness.
  2. Drain and rinse the black beans. Add them to a bowl with a dash of hot sauce and generous salt and mix well. Give it a taste and add more hot sauce if needed. This is the only spicy element on these tostadas, and the beans will be balanced by many fresh elements, so don't hesitate to give them a good kick.
  3. Slice the red cabbage into very thin ribbons and toss it with lime juice and additional salt. Let it sit for a while to marinate, or even overnight.
  4. Prep the other veggies by slicing the romaine into ribbons and cutting the bell peppers into long, thin pieces. If you're prepping this dish in advance, stop here and store everything in separate containers.
  5. When you're ready to serve, lay the pineapple disks on a serving dish. Top each disk with black beans and a mix of veggies.
  6. Finish the platter off with avocado, a handful of fresh cilantro, a handful of pepitas, and a drizzle of coconut cream.