Food Recipes Pork and Pineapple Tacos 3.1 (51) 1 Review Taco Tuesday never looked better. By Chris Morocco Chris Morocco Chris is a senior food editor and test kitchen director at Bon Appétit with over 10 years of experience in the food industry. He wrote for Real Simple for nearly two years, starting in 2013. At Bon Appétit, he also hosts their YouTube series Reverse Engineering, where Chris is tasked to recreate dishes based on his super-tasting abilities (without seeing the dishes he'll be cooking). Highlights: * 10+ years of experience in the food industry * Associate Food Editor, Bon Appétit for nearly 3 years * Staff Food Editor, Real Simple for nearly 2 years * Senior Food Editor and Test Kitchen Director, Bon Appétit for 7 years * Host of Reverse Engineering Bon Appétit YouTube Series * Graduated from International Culinary Center Real Simple's Editorial Guidelines Updated on August 27, 2015 Print Share Share Tweet Pin Email Photo: Charles Masters Hands On Time: 30 mins Total Time: 1 hrs 30 mins Yield: 4 serves Jump to Nutrition Facts A delicious sweet and savory combination from the succulent pork and sweet pineapple, these tacos really bring the wow factor with a hint of heat from the jalapeños in every bite. Dig in! Ingredients 1 20-ounce can pineapple chunks in juice 1 tablespoon chili powder 1 pound pork tenderloin, cut into ½-inch slices 2 jalapeños, thinly sliced ½ teaspoon kosher salt 2 tablespoons canola oil 12 corn tortillas, warmed ½ red onion, sliced ¼ cup fresh cilantro ½ cup crumbled Cotija, ricotta salata, or Feta (4 ounces) Lime wedges, for serving Directions 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. Serve with the lime wedges. Print Nutrition Facts (per serving) 520 Calories 16g Fat 62g Carbs 31g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 520 % Daily Value * Total Fat 16g 21% Saturated Fat 4g 18% Cholesterol 85mg 28% Sodium 400mg 17% Total Carbohydrate 62g 23% Total Sugars 18g Protein 31g Calcium 130mg 10% Iron 2mg 11% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.