Even though we're at the end of summer, I'm still all about fresh, colorful, no-cook meals. This one comes together in a flash, requires zero cooking, and has such a fun, tropical vibe. Meet my highly non-traditional but very summery take on tostadas... with pineapple instead of tortillas! Aren't these perfect for Labor Day weekend??
We could debate about whether "tostada" is a fair name for these. If you're not familiar, tostadas are a fried corn tortilla, lain flat, and loaded up with toppings. I've replaced the tortillas with thin, fresh disks of pineapple, so clearly this is not really a tostada. But that said, they're presented in a similar way and feel similar, so I'm using that term very loosely.
In any case, whatever you want to call these, they're darn fun (and easy!). They eat like a tostada, meaning with a fork and knife, but they're delightfully fresh and summery. They'll take you on an instant tropical vacation. Sweet, juicy pineapple is perfectly balanced by spicy black beans, crisp colorful veggies, and luscious avocado. While I really do adore corn tortillas, this is a must-try riff on the classic.
This is one of those "recipes" that's more of an idea rather than a specific list of ingredients and steps. That's because you can take this idea and use it however you like! Just like you can put pretty much anything in a taco or on a tostada, you can dress these pineapple "tostadas" up with whatever toppings you love. The options are endless! Your favorite grilled protein would be great instead of or in addition to beans. Use whatever veggies you like! You could even grill the pineapple disks for a lovely charred flavor.
As you're deciding how you want to top these beauties, just keep in mind that the pineapple is very sweet and very acidic. You'll want something spicy (you'll see below that I suggest marinating the black beans in hot sauce) to counteract that sweetness, and a couple neutral elements to provide freshness (e.g. the romaine I've shown here). I'd also stay away from dairy since it's sort of weird alongside pineapple.
Note that the version I've shown here is entirely no-cook for quick prep and/or hot summer evenings. But you could certainly use some grilled elements to add some depth and charred flavor.
This is the perfect dish for a summer get-together, and not just because of its fun summery flavors. There are two big reasons why these tostadas are a major party win: first, there's absolutely no cooking involved (if you use the toppings I've suggested). And second, you can prep almost everything ahead. Easy!
Hard to beat, right?? If you're entertaining, you could even assemble a few different platters of these with different toppings. The pineapple won't get soggy like a tortilla would either, so they're fine to sit out for a bit, especially if you toss the avocado in some lime juice so that it won't brown. And gosh, are they ever pretty!
If you want to make these in advance, you can do everything the day before except the assembly. Cut the pineapple, slice up all the veggies, and marinate the cabbage and beans; just keep everything in separate containers. When you're ready to serve, you just need to assemble and garnish, which will take all of 10 minutes.
Let's Talk Ingredients
Here's what you'll need for this recipe, as well as some thoughts, tips, and possible substitutions. If you make any substitutions, I'd love to hear about it in the comments section below.
Pineapple. Has to be a whole one so you can get those beautiful slices!
Hot sauce. Use whatever you like best to give the beans some kick. I prefer a fruity, acidic one here to match the flavor of the pineapple. If you don't have hot sauce on-hand, some lime juice and a little pinch of cayenne will work fine too.
Colored bell peppers
Pepitas. I like roasted and salted for maximum flavor.
Coconut cream. This is the rich, white fat that floats to the top of a can of coconut milk, or you can now buy cans of straight coconut cream. Spoon it out of the can and give it a good stir until rich and creamy. If needed, add a dash of the clear coconut milk from the bottom of the can to thin it out. If you're not into coconut, substitute with your favorite creamy taco topping (e.g. crema, a yogurt sauce, etc).
Well... what do you guys think? Is this genius, or is it crazy? While I do love traditional tostadas (mostly because of that delightful crunch!), this pineapple version is so fun and easy. No frying, no fussing, no last-minute cooking... just colorful, fresh produce and a really unexpected combination!
I hope you'll give these a try over this holiday weekend; they're delightfully fun and great for a crowd. And please share your photos, I'm so excited to see how you interpret this idea!
It makes me so happy to hear from you and see your creations! Please leave a comment below and let me know what you think about this recipe. If you post a photo on Instagram, hashtag #TheRogueBrusselSprout and tag me (@TheRogueBrusselSprout) in the post text so that I'm sure to see it.
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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.
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.
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.
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.
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.
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.
Finish the platter off with avocado, a handful of fresh cilantro, a handful of pepitas, and a drizzle of coconut cream.