Southwest Tostada With Charred Pineapple

My southwest tostada with charred pineapple salsa and homemade refried black beans is a staple weeknight dinner in my household!

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Southwest Tostada With Charred Pineapple

Charring pineapple caramelizes the sugars creating a golden brown color and intensity of flavor. The fruit is sweet to start with and the glaze caramelizes… it’s truly scrumptious!

Southwest Tostada With Charred Pineapple

Ingredients for 2 servings


  • Store bought tostada shells
  • 1 15 oz can black beans, drained and rinsed
  • 1 tsp better than bouillon roasted chicken
  • 3-4 cloves garlic, minced
  • 8 oz Ground Turkey
  • 2 1/2 tsp Southwest seasoning
  • Salt and pepper
  • 1 Tbsp butter
  • Canola oil
  • Toppings : lime wedges, queso fresco, Avocado, cilantro or parsley

Charred Pineapple Salsa

  • 1 pineapple cup with juice (1/4 cup pineapple chunks)
  • 2 Tbsp yellow onion finely chopped
  • cilantro or parsley – roughly chopped
  • A squeeze of Lime juice
  • Jalapeño finely chopped- optional, if you want it hot. Remove the seeds to lighten the heat
  • Tomato, diced – optional
  • Salt and pepper


Charred Pineapple Salsa

– Starting on the charred pineapple salsa, drain the pineapple juice into separate bowl. Add pineapple chunks to an oiled pan on medium high heat, cook for 3-4 minutes stirring occasionally until lightly charred. Turn off heat(save that pan to cook the ground Turkey)

– add chopped onion and Jalapeño(optional) & tomato(optional) to the bowl with the pineapple juice. Stir in charred pineapple, cilantro and a squeeze of lime. Season with salt and pepper, set aside.

Refried Black Beans

– heat a drizzle of oil in a medium pot over medium high heat. Add half of the garlic and cook for 30 seconds. Stir in the black beans and 1 tsp stock bouillon, 1/3 cup water, 1 tsp southwest seasoning and a pinch of salt and pepper. Simmer for 10 minutes stirring occasionally (Tip: use a mash potato masher and slightly mash the beans about 5 minutes in to have a creamier texture). After 10 minutes, remove from heat and add 1 Tbsp butter, stir until melted.

Southwest Seasoned Turkey

– While the beans cook, heat another skillet with a drizzle of oil over medium high heat. Add Turkey and season with 1 1/2 tsp southwest seasoning. Stir to break up clumps, until no longer pink, 3 to 5 minutes. Add half the garlic, cook for 30 seconds. Add to bowl until tostado assembly

Tostada assembly

-take a tostada, layer on the refried black beans, add the southwest seasoned Turkey and the charred pineapple salsa. Top with your favorite toppings (lime wedges, queso fresco, Avocado, cilantro or parsley). Enjoy!

Southwest Tostada With Charred Pineapple

Looking for more dinner ideas? Check out my roasted vegetable linguine recipe!

roasted vegetable linguine

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