Pork and Pineapple Tacos

pork-pineapple-tacos
Photo by Charles Masters
Pork and Pineapple Tacos 3.2 37 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 520 calories
    • Fat 16 g
    • Sat Fat 3.5 g
    • Cholesterol 85 mg
    • Sodium 400 mg
    • Protein 31 g
    • Carbohydrate 62 g
    • Sugar 18 g
    • Fiber 5 g
    • Iron 2 mg
    • Calcium 130 mg

Combine ½ cup pineapple juice (reserving the chunks), the chili powder, pork, and half the jalapeños in a large resealable plastic bag. Refrigerate for at least 1 hour and up to 4 hours. Remove the pork from the marinade, shake off the excess liquid, and season with salt.

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Cook the pork in batches until just cooked through, 3 to 4 minutes per side, adding the remaining tablespoon of oil between batches. Thinly slice.

Top the tortillas with the pork, pineapple chunks, onion, cilantro, cheese, and the remaining jalapeño.

Ingredients

  1. Check 1 20-ounce can pineapple chunks in juice
  2. Check 1 tablespoon chili powder
  3. Check 1 pound pork tenderloin, cut into ½-inch slices
  4. Check 2 jalapeños, thinly sliced
  5. Check ½ teaspoon kosher salt
  6. Check 2 tablespoons canola oil
  7. Check 12 corn tortillas, warmed
  8. Check ½ red onion, sliced
  9. Check ¼ cup fresh cilantro
  10. Check ½ cup crumbled Cotija, ricotta salata, or Feta (4 ounces)
  11. Check Lime wedges, for serving

Directions

  1. Combine ½ cup pineapple juice (reserving the chunks), the chili powder, pork, and half the jalapeños in a large resealable plastic bag. Refrigerate for at least 1 hour and up to 4 hours. Remove the pork from the marinade, shake off the excess liquid, and season with salt.
  2. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Cook the pork in batches until just cooked through, 3 to 4 minutes per side, adding the remaining tablespoon of oil between batches. Thinly slice.
  3. Top the tortillas with the pork, pineapple chunks, onion, cilantro, cheese, and the remaining jalapeño.
  4. Serve with the lime wedges.