Rating: 3 stars
51 Ratings
  • 5 star values: 12
  • 4 star values: 10
  • 3 star values: 8
  • 2 star values: 14
  • 1 star values: 7

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Credit: Charles Masters

Recipe Summary

hands-on:
30 mins
total:
1 hr 30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

520 calories; fat 16g; saturated fat 3.5g; cholesterol 85mg; sodium 400mg; protein 31g; carbohydrates 62g; sugars 18g; fiber 5g; iron 2mg; calcium 130mg.
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