Maui Short Rib Tacos with Grilled Pineapple Salsa

image When you see the word Maui…what do you think of?  Hawaii, tropical waters, fruity beverage,  sunshine and a tan.  Well T.W.O. tried to incorporate all those thoughts into one recipe.  Check out how to make these Maui Short Rib Tacos with Grilled Pineapple Salsa.  It’s a great summer recipe for your next barbecue.  Drink umbrellas included! ALOHA!


Short Ribs:
– 3-4 pounds boneless beef short ribs
– 22 fl oz Ace Hard Cider, Pineapple (we found this at Trader Joes)
– 6 Tablespoons fresh ginger, grated
– 3 garlic cloves, chopped
– ½ cup soy sauce
– 2 green onions, sliced
– Montreal Steak Seasoning
– Olive oil
– Water

Grilled Pineapple Salsa:
– 1 fresh pineapple
– 1-2 jalapeños, pending on your spice factor
– Fresh cherry tomatoes
– ½ Maui Sweet Onion
– ¼ cup lemon juice
– Salt

1. Season the short ribs with Montreal Steak Seasoning on both sides. Let them sit for about 15 minutes.
2. Heat a large skillet/ pan with 1-2 tablespoons olive oil. Place the short ribs on the heated surface and sear both sides for 5 minutes each.
3. Add the cider, fresh ginger, garlic, soy sauce to the pan with the short ribs. The liquid should cover about a ¾ of the beef. If not, add some water. Note – the liquid will cook down, so watch to make sure there is always some in the pan.
4. Bring the liquid to a boil and then cover and let simmer over low heat for a minimum of 2 ½ hours. The longer the better.
5. While the ribs are cooking, cut the pineapple in circles.
6. Place on a heated bbq grill and cook over low heat for about 10 minutes each side. You want the pineapple to soften, but not too much.
7. Remove the pineapple from the grill and let cool for 2 minutes. Cube and place in a bowl. Add chopped cherry tomatoes, onions, lemon juice and jalapeños. Salt to taste.
8. Once the ribs are done, add to a heated bbq and grill for 3-4 minutes each side. Remove from heat and shred.
9. Assemble your tacos and garnish with green onions.

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Quinoa Salad with Pineapple Lime Chicken


One more day closer to Memorial Day weekend and T.W.O. has one more recipe for you to make! It involves pineapple, mint, lime and honey – – – and no it’s not the drink of the day on the cruise ship. Sounds like it though, right? Anyone want a topper!? Well, we will let you decide after you try this recipe out!

 Quinoa Salad with Pineapple Lime Chicken

– 2 large limes, juiced
– 1 Tablespoon Fresh Mint, chopped
– 1 Tablespoon honey
– 2 skinless chicken breasts
– ½ cup uncooked quinoa
– 1 cup water
– 1 teaspoon coconut oil
– ½ sweet onion, sliced
– 4 pineapple rings
– ¼ cup cilantro, chopped
– ¼ cup fresh mint, chopped
– 2 Tablespoons coconut flakes
– ¼ cup pineapple juice
– ½ avocado
– Salt
– Pepper


  1. In a bowl, combine lime juice, mint and honey. Add the washed chicken breast and mix. Cover and place in the refrigerator for a minimum of 2 hours.
  2. To make the quinoa: heat 1 teaspoon of coconut oil on medium-high heat in a medium pan. Toast the uncooked quinoa until slightly brown.
  3. Pour the quinoa into a large pot filled with the water. Bring to a boil and then cover and turn down to low. The quinoa will be ready once all the water is absorbed, about 15 minutes.
  4. While the quinoa is cooking, heat up the barbeque and cook the chicken about 5 minutes per side or until fully cooked. Remove from heat.
  5. In a large bowl, mix the quinoa, mint, cilantro, mint, pineapple juice and coconut. Add salt and pepper to taste.
  6. Place the onion rings and pineapple slices on the grill over medium-high heat for about 2 minutes each side. You want to char is a little.
  7. For the assembly – place the quinoa on a plate, top with sliced chicken, a side of pineapple and onions covered with 2 slices of avocado and cilantro to garnish.

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Happy Cooking!

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