Charles Masters
Hands-On Time
Total Time
1 Hour 30 Mins
Serves 4

How to Make It

Step 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.

Step 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.

Step 3

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

Step 4

Serve with the lime wedges.

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