Pineapple and Pork Pitas with Blistered Peppers
These quick, summery pitas are filled with caramelized chunks of pineapple and pork, along with a smear of sour cream, a crumble of cheese, and a cilantro garnish. They are served with a colorful side of sweet mini peppers, broiled in the oven for a bold, smoky char.
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.