Head says gym, heart says taco. 🌮

by Anna Barnett July 17, 2017

Jerk Pineapple Tacos

Feeds 4-6

Preparation Time – 10 minutes

Marinating Time – 30 minutes – 2hrs

Cooking Time – 5 minutes


Ingredients –

1 pineapple – Trimmed of the outer layer and cut into half moons

Jerk Sauce –

2 tbsp all spice berries – ground

½ tsp freshly ground nutmeg

½ tsp cinnamon

3 sprigs of thyme – leaves removed

5 cloves of garlic – peeled

2 inches of ginger – peeled

4 scotch bonnet chillies – stalk removed

2 spring onions – ends trimmed

3 tbsp brown sugar

3 generous glugs of dark soy sauce

glug of olive oil

generous sprinkle of sea salt flakes


Garnishes –

1 pomegranate – pearls removed

2 gem lettuces – finely shredded

2 spring onions – finely sliced

2 green chillis – finely sliced

2 limes – quartered

150ml crème fraîche

Small bunch of coriander – stalks trimmed


Small soft tacos – allow 2 per person

Instructions –

Begin by preparing the pineapple then set to one side. In a food processor or blender blitz together all jerk ingredients then pour over pineapple segments and place in the fridge to marinate.

Once you’ve made your jerk sauce, blitz together half of your coriander with your crème fraiche, add half a lime plus zest and a sprinkle of sea salt flakes. Keep refrigerated until ready to serve.

Prepare all remaining ingredients, I like to place everything in bowls and allow everyone to help themselves.

Once you’ve marinated your pineapple heat a griddle pan until almost smoking. It needs to be super, super hot (or use a bbq). Add your pineapple segments and flip them over using tongs after about a minute and a half, long enough to make sure you get lovely dark charring. Allow to cook for the same again on the other side.

Wrap your tortillas in foil and place in an oven on 170 degrees Celsius for ten minutes just until warmed through then serve alongside all garnishes and charred jerk pineapple.

Anna Barnett
Anna Barnett


Anna Barnett lives in London. She has worked in events and celebrity booking for MTV and Channel 4 and has spent many years as part of the team at British fashion label House of Holland. She released her debut cookery book ‘Eat the Week’ in 2015, spent several years writing ‘The Reluctant Vegetarian’ Blog for The Independent (newspaper), while also contributing to Vogue. More recently she has guest edited Grazias food pages and currently writes and supplies recipes for Vogue, Grazia and The Arcadia Online while also running her own website www.AnnaBarnettCooks.com. She has been featured extensively in the glossies, nationals and online. She regularly hosts pop-up restaurants, collaborates with various brands and caters private events.

Leave a comment

Comments will be approved before showing up.

Also in News


by YOGA REBEL August 14, 2017

Read More

Yin Yoga
Yin Yoga

by YOGA REBEL August 11, 2017

Read More

Congrats to our July 2017 Winner!
Congrats to our July 2017 Winner!

by YOGA REBEL August 08, 2017

Read More