Pork and Pineapple Tacos
Transport your taste buds to a tropical paradise with these irresistible Pork and Pineapple Tacos! This recipe perfectly balances smoky, spiced pork with the natural sweetness of caramelized pineapple, all nestled in warm, charred corn tortillas. The pork shoulder is marinated in a bold blend of garlic, cumin, smoked paprika, and chili powder, ensuring every bite is packed with flavor. Juicy pineapple chunks are grilled to golden perfection, adding a delightful burst of sweetness to complement the savory pork. Topped with crisp red onion, fresh cilantro, and a zesty squeeze of lime, these tacos are as vibrant as they are delicious. Ready in under an hour, this easy and crowd-pleasing dish is perfect for weeknight dinners or entertaining guests at your next taco night.
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Recipe Information
Ingredients
- 1 lb Boneless pork shoulder
- 1 Fresh pineapple
- 8 Corn tortillas
- 2 Garlic cloves, minced
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 1 tsp Chili powder
- 2 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 Red onion, thinly sliced
- 0.25 cup Fresh cilantro, chopped
- 1 Lime, cut into wedges
Instructions
Cut the pork shoulder into small bite-sized pieces and place them in a large bowl.
In a small bowl, mix the minced garlic, ground cumin, smoked paprika, chili powder, salt, and black pepper with 1 tablespoon of olive oil to create a spice marinade.
Pour the marinade over the pork pieces and toss to coat evenly. Set aside to marinate for 10 minutes.
While the pork marinates, peel and core the pineapple. Cut half of it into small, bite-sized chunks, and reserve the rest for later use.
Heat a large skillet or grill pan over medium-high heat and add 1 tablespoon of olive oil.
Add the marinated pork to the skillet and cook for 10-12 minutes, stirring occasionally, until the pork is browned and fully cooked.
Remove the pork from the skillet and set it aside on a plate. In the same skillet, add the pineapple chunks and cook for 3-5 minutes until caramelized and slightly golden.
Warm the corn tortillas in a dry skillet or directly over a stove flame for 20-30 seconds on each side until pliable and slightly charred.
Assemble the tacos by dividing the cooked pork and caramelized pineapple among the warm tortillas.
Top each taco with slices of red onion and a sprinkle of fresh cilantro.
Serve the tacos with lime wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 601 mg | 26% | |
| Total Carbohydrate | 53.5 g | 19% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 5.0 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 126 mg | 10% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 621 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
