Makes two large tacos
- 4 flour tortillas
- 2 thick slices from a ripe sweet and fresh pineapple, cubed
- 2 large chunks Oaxaca cheese*
- A few swigs of olive oil**
- Spicy green chili salsa for topping
- A handful of fresh chopped fresh cilantro for garnish
On a hot grill pour a few swigs of olive oil onto the grill until it becomes hot but not smoking.
Add pineapple chunks and grill until they edges start turning golden and darker than the centers.
Add the cheese to the pineapple until the cheese is melted and a little brown in places, this adds to the flavor.
Place cooked mixture into a bowl and then heat your tortillas on the grill. Put the bowl in a warm place if you can so the mixture does not cool down. If it does you can always place it quickly on the grill after heating up the tortillas before placing the mixture into the warmed tortillas.
Scrape any excess off your grill with a wooden or rubber spatula and then heat up the tortillas, flipping them over when you see a few bubbles and place them together onto a small plate to keep them warm.