Ww 5 Points Pork Pineapple and Chile Tacos
Transform your taco night with these mouthwatering WW 5 Points Pork Pineapple and Chile Tacos—packed with bold flavors and just 5 SmartPoints per serving! This quick and healthy recipe combines tender, spice-rubbed pork strips with sweet, caramelized pineapple and the subtle heat of diced poblano chile for a vibrant and satisfying dish. Served in soft, warm corn tortillas and finished with a squeeze of fresh lime and optional cilantro, these tacos strike the perfect balance between sweet, smoky, and tangy. Ready in just 35 minutes, this low-calorie yet flavorful meal is ideal for busy weeknights or a light twist on taco night favorites. Whether you're counting points or simply craving a fresh and zesty Mexican-inspired meal, these pork pineapple and chile tacos are sure to wow your taste buds!
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Recipe Information
Ingredients
- 12 oz Pork tenderloin
- 1 cup Pineapple chunks (fresh or canned, drained)
- 1 Poblano chile (or mild green chile), diced
- 8 Small corn tortillas
- 1 tsp Olive oil
- 1 tsp Ground cumin
- 1 tsp Chili powder
- 0.5 tsp Garlic powder
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp Cilantro (optional, for garnish)
- 1 Lime wedges (for serving)
Instructions
Slice the pork tenderloin into thin strips, about 2 inches long.
In a small bowl, mix the ground cumin, chili powder, garlic powder, salt, and black pepper. Sprinkle the mixture evenly over the pork strips and toss to coat.
Heat a large non-stick skillet or cast-iron pan over medium-high heat. Add the olive oil and let it warm up for about 30 seconds.
Add the diced poblano chile to the skillet and sauté for 2-3 minutes until slightly softened.
Push the chile to one side of the skillet and add the seasoned pork strips to the pan in a single layer. Cook for 3-4 minutes on one side, then flip and cook for another 3-4 minutes until the pork is browned and cooked through.
Add the pineapple chunks to the skillet and stir everything together. Cook for an additional 2-3 minutes until the pineapple is slightly caramelized and heated through.
Warm the corn tortillas by placing them in a separate dry skillet over medium heat for 20-30 seconds on each side, or until pliable.
Assemble the tacos by dividing the pork, pineapple, and chile mixture evenly between the 8 tortillas. Garnish with freshly chopped cilantro, if desired.
Serve the tacos immediately with lime wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.1 g | 9% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 566 mg | 25% | |
| Total Carbohydrate | 49.9 g | 18% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 6.6 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 102 mg | 8% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 615 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.
