LO Rib and Pineapple Fajitas

Whenever we make ribs on the grill, along with pineapple or other fruits, there’s always a couple ribs and fruit left over. My favorite way to repurpose them is in a fajita, with fresh vegetables cooked for short duration to maintain their crisp texture, chipotle sour cream instead of cheese, and sweet grilled pineapple to add depth. This is one dish we usually have in the morning since it’s really easy and tastes great!

Ingredients
1 medium onion course chopped
1 large jalapeno course chopped
1 medium red bell pepper course chopped
1 avocado quartered
⅔ -1 cup cored chopped tomatoes
1 tbsp red wine vinegar
Juice of 1 lime
2 heaping tbsp or 4 measured tbsp sour cream
1-2 tsp chopped chipotle w/adobo sauce
2 large (8-10 inch) tortillas
2 left over grilled ribs chopped
Left over grilled pineapple
Johnson’s barbeque sauce

Heat up a flat cast iron pan and cook the tortillas, turning often, till they harden up. Place on each plate. Start heating up another cast iron pan. Sprinkle the red wine vinegar over the chopped tomatoes and set aside.
Mix the sour cream, chipotle, and one-half lime juice then set aside. Slice the avocado long ways into four pieces, place two on each plate and cut into smaller pieces. Squeeze one half of the limes juice over and salt and pepper.
Once the second cast iron pan reaches about 300 F throw in the onions and peppers. Stir often until the peppers change color and onions start to soften.
Place the leftover pineapple in the pan and continue to stir until the pineapple caramelizes some, then drop in the ribs. Cook for just a couple minutes, add more barbeque sauce if desired, then distribute to the tortillas.
Spoon the sour cream sauce on each tortilla, then cover with the chopped tomatoes. Done.