Featuring a classic pairing, these pineapple and pork pitas strike just the right balance between savory and sweet.
Whether it’s with Canadian bacon on a pizza, spam in a fried rice, as a marinade for spit-grilled al pastor, or just tacked onto the side of a whole roasted ham, pineapple seems to be the perfect suitor for pork. So for this quick, summery meal they are at it again: juicy pineapple chunks and succulent ground pork, sautéed together with onions, garlic, and spices for a full-flavored flatbread filling. The toasty flatbreads can be homemade or store-bought, and are smeared with sour cream as a base for the filling. A topping of crumbly cheese and bright, herby cilantro completes the package, while blistered mini sweet peppers serve as a charming charbroiled side.
More recipes to check out:
If you want to make your own flatbreads for this, congratulation! You are clearly an overachiever. I can relate, since I made mine with Easy Sourdough Skillet Flatbreads. If you don’t have any sourdough discard to spare, these skillet flatbreads from King Arthur Baking might be more up your alley.
And if you find yourself on a flatbread making kick, my Steak and Mushroom Skewers and Sausage Skewers with Lemon-Thyme Yogurt are other great meals to pair them with. And if you’ve got extra pineapple, use it to garnish a pitcher of Pineapple Hibiscus Lemonade for a cool, refreshing beverage to drink with your meal.
Pineapple and Pork Pitas with Blistered Peppers
Ingredients
- 2 tbsp olive oil divided
- 6 cloves garlic minced
- 4 oz ground pork
- 1½ cups pineapple (fresh or canned) diced
- 1 small red onion roughly chopped
- ½ tsp smoked paprika or paprika
- Kosher salt and pepper
- 8 mini sweet peppers
- 4 6-inch flatbreads or pitas for serving
- 2 tbsp sour cream for serving
- 2 tbsp feta or queso fresco for serving
- Cilantro for serving
Instructions
- Preheat oven to broil with a shelf near the top. Heat 1 tbsp olive oil in a large skillet over medium heat.
- When oil is hot add garlic and cook briefly until fragrant. Add ground pork, pineapple, red onion, smoked paprika, ½ tsp salt, and ¼ tsp pepper. Cook, stirring occasionally, until pork and pineapple are browned and onion is softened, about 8-12 minutes.
- Meanwhile, place mini bell peppers on a sheet pan and toss with 1 tbsp olive oil, ¼ tsp salt and pepper. Place under broiler and rotate every 1-2 minutes until charred.
- Heat flatbread briefly under broiler, if desired, just until warmed. Assemble flatbreads with about a tablespoon of sour cream spread down the middle, top with pork and pineapple mixture, 1 tbsp cheese, and cilantro. Serve with blistered peppers.
