I like to break rules. Big rules. Little rules.

Rules like the one that you can't have tacos until Tuesdays (because #TacoTuesday.)

Around here, we do tacos and taco salads on Mondays. (Monday nights are Bachelor/Bachelorette nights here at FLF HQ, but that's another blog post....)

My husband and I both teach group fitness classes on Monday nights (me: CXWorx - a 30-min core class; him: GRIT - a 30-minute HIIT workout) so dinners have to be quick and easy. This is why - week after week - we seem to break the rules and wind up having tacos on Monday nights.

I can always reheat leftover protein that we cooked up over the weekend, add some veggies, add some fun taco toppings - like this Pickled Pineapple - and we are good to go.

This recipe for Pickled Pineapple is so simple, yet it packs a punch of flavor and acidity that I love. It's not just for tacos; I put this on multiple meals throughout the week until it was gone!

INGREDIENTS

1 c. diced fresh pineapple

1/2 c. white vinegar

1/2 c. water

1 jalapeno, seeded and diced

DIRECTIONS

1. Combine all ingredients in a mason jar. Cover and refrigerate for at least 1 hour before serving.