This Grilled Pork and Pineapple Tacos recipe is an easier twist on tacos al pastor. It promises to be your next taco night hit!
These Grilled Pork and Pineapple Tacos were an instant hit with our family when I first made them many years ago. We all like to order tacos al pastor at restaurants, so I came up with this version that is SO MUCH quicker and easier than the traditional method. I use tender pork loin, cut it into “mini steaks”, and season them with a flavorful chili mixture on both sides – then grill them with the onions and juicy, sweet pineapple. It’s SO GOOD!
Why Grilled Pork and Pineapple Tacos Belong on Your Menu
Tacos, tacos, tacos. Our family goes crazZzZzy for tacos! We eat tacos, or some rendition of tacos, at least once a week, whether it’s this Fish Tacos Recipe, flavorful Blackened Shrimp Tacos, or Taco Stuffed Sweet Potatoes. Here’s why we like this recipe:
- Smoky, seared flavor. For our family, grilling is a way of life. It gives extra flavor and texture to every meat, fruit, and veggie we place on its searing hot grates.
- Both sweet and savory. Pork and pineapple were just meant to be together. Then add in some red onion and grill everything up together, and you have taco perfection. I dress the tacos very simply with fresh tomatoes and cilantro, plus creamy guacamole and a squeeze of fresh lime — and that’s really all they need.
- So FUN! This colorful, flavorful meal definitely sets the tone for a fun meal. Just shake up a margarita and enjoy!
What You’ll Need
Here’s a list of everything you’ll need to make these mouthwateringly delicious grilled pork tacos. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Pork tenderloin – Sliced 1/2-inch thick. Do not swap in pork loin. The name is similar, but they’re two very different cuts.
- Seasonings – Cumin, ancho chili powder, chipotle powder, garlic powder, dried oregano, onion powder, black pepper, salt, and cloves add depth, savory flavor, smokiness, and a bit of heat to the pork. It’s a delectable combo that drives home the flavor of tacos al pastor.
- Olive oil – Or another neutral oil you like to use for cooking.
- Pineapple – Cut into thin spears. It caramelizes on the grill, bringing out all of its natural sweetness. (Try this Grilled Pineapple recipe too…or make a batch of Pineapple Salsa instead!)
- Red onion – Sliced into rings for grilling – it gets a bit sweet when cooked, but it still has that underlying savory flavor that makes it a great complement to the pineapple.
- Flour tortillas – Or use your favorite tortilla.
- Grape tomatoes – Sliced in half for a fresh, juicy topping.
- Guacamole – My Classic Guacamole is perfection, or pick up some store-bought.
- Cilantro – Not a requirement if you’re not a cilantro fan.
- Lime – Squeeze fresh lime juice onto the tacos for a bright, zippy finish.
How to Make Grilled Pork and Pineapple Tacos
Follow these simple steps for juicy, smoky, impossible-to-resist grilled pork and pineapple tacos!
- Season the pork. Set the pork on a sheet pan and brush it with olive oil. Combine the seasonings in a small bowl and sprinkle this over both sides of the pork, coating it evenly.
- Season the pineapple and onion. Place the pineapple spears and onion slices on another pan. Brush them with oil on both sides and season with salt and pepper.
- Prep the grill. Preheat your grill to medium-high. Scrub the grates clean and oil them.
- Grill the tortillas. Set the tortillas directly onto the grill grates and char both sides until charred but pliable (not crispy).
- Grill the onion and pineapple. Oil the grates and add the pineapple and onion. Grill both sides until charred; cut into pieces.
- Grill the pork. Grill the pork for 2 to 3 minutes per side.
- Slice and chop. Slice the grilled pork into thin strips, and create grilled onion and pineapple chunks.
- Serve. Add the pork, pineapple, and onion to the tortillas with your desired toppings.
Tips & Variations
Make the most of your grilled pork tacos with these tips and variations.
- Keep it juicy. Take care to not overcook the meat, or you’ll lose the tender, juicy quality pork tenderloin is famous for. The best way to know when pork is ready is to use an instant read thermometer and check for an internal temperature of 145°F. Pull the meat off the grill and let it rest for 3 minutes.
- Use the best pineapple. This recipe will taste best when you have a sweet, juicy pineapple. It’s a beautiful contrast to the savory seasoned pork.
- Bring it indoors. You can absolutely use an indoor grill or grill pan for this recipe if you get rained out or you’re craving grilled pork tacos in the middle of winter.
Serving Suggestions
I’d be remiss if I didn’t suggest one of my awesome (and refreshing!) margaritas to pair with these grilled pork and pineapple tacos. I’ve got LOTS to choose from: Classic Margarita, Watermelon Margarita, and Strawberry Margarita are all perfect for patio sippin’.
Serve your tacos with a side of Cilantro Lime Rice. My Cowboy Caviar Recipe, served as a side salad or with tortilla chips for dipping, is always welcome, too.
How to Store and Reheat Leftovers
- Refrigerator: Store any leftover grilled pork and pineapple tacos in an airtight container or wrapped in foil in the refrigerator for up to 3 days. Make sure to use separate containers for the cooked and fresh toppings.
- Freezer: You can freeze the grilled pork if you like. Store it in an airtight container or freezer bag for up to 2 months. Thaw in the fridge before reheating.
- To reheat: Microwave the filling or warm it up in a nonstick skillet over medium-low heat, then assemble the tacos.
More Grilled Pork Recipes
Grilled Pork and Pineapple Tacos
Yield: 6 servings
This Grilled Pork and Pineapple Tacos recipe is a much easier twist on tacos al pastor. It promises to be your next taco night hit!
Print
Ingredients
- 1½ pounds pork tenderloin (not pork loin), sliced ½" thick into "mini steaks"
- 2 teaspoons cumin
- 1 teaspoon ancho chili powder
- ½ teaspoon chipotle powder
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
- ¼ teaspoon Morton kosher salt
- 1 big pinch ground cloves
- 2 tablespoons olive oil
- 1 small to medium fresh pineapple, outer skin and core removed, with flesh cut into thin vertical spears
- 1 large red onion, sliced into 4 rings (leave the rings connected)
- 1 tablespoon olive oil
- salt & pepper, to taste
- 12 medium-sized flour tortillas
- 1 cup grape tomatoes, sliced in half
- 1 cup guacamole
- ¼ cup chopped fresh cilantro leaves
- 1 lime, cut into wedges
Instructions
Prep
- Place sliced pork on a large rimmed pan. Brush both sides of each pork slice very lightly with olive oil and set aside.
- In a small bowl, whisk together cumin, ancho chili powder, chipotle chili powder, garlic powder, oregano, onion powder, black pepper, salt, and cloves. Sprinkle this spice mixture evenly onto both sides of each piece of pork, using all of the spice mixture. Set aside.
- Place pineapple spears and onion slices on a separate rimmed pan. Brush both sides of the pineapple and onion very lightly with olive oil. Then sprinkle both sides of the onion with salt and pepper.
Grill
- Heat grill to medium-high. Scrub the grates clean and then oil well (see Notes below).
- First grill the tortillas, laying them right on the hot grates. It shouldn't take very long to get a nice char. Flip to just lightly char the other side. Take care to not let the tortillas sit on the grill too long, as they can become brittle and not as easy to fold into tacos. Remove from grill and set aside.
- Oil grates again. Then place pineapple spears and onion slices on the hot grates. Grill for 1-3 minutes per side, or until charred to your liking. I like to use a thin metal spatula to flip the pineapple, as it sometimes wants to stick – this tool helps you get beneath the pineapple better, to preserve that beautiful char. Tongs are also great, for quick flipping. Remove pineapple and onion from grill and let cool for a few minutes, then chop into ½" pieces.
- Oil grates again. Place pork slices onto hot grates. The pork is thin and won't take long to cook. Grill for 2-3 minutes per side, until nicely charred and the internal temperature reaches 145°F. Do not overcook, or the pork's juicy tenderness will be lost. Remove pork from grill and let rest for 3 minutes, then slice into very thin strips.
Serve
- For taco assembly, set out the grilled pork, tortillas, pineapple, and onion, along with the tomatoes, guacamole, cilantro. Offer fresh lime wedges for squeezing over the top.
Notes
To oil the grill grates: Add some vegetable oil to a small bowl. Then fold a heavy paper towel a few times to make a smaller square. With a tongs, grasp the folded paper towel and dip it into the oil until the paper towel is soaked. Then run the soaked paper towel over the grates, repeating until all grill grates are thoroughly oiled.
Nutrition Information:
Serving: 1 Calories: 449kcal Carbohydrates: 40g Protein: 36g Fat: 15g Saturated Fat: 5g Polyunsaturated Fat: 9g Cholesterol: 89mg Sodium: 474mg Fiber: 3g Sugar: 2g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!
This post was originally published in 2017, then updated in 2025.
thanks for sharing!
My family realy like taco, I will try this for them.
These flavor combos are great! Looks like taco Tuesday!
What a combination it is! I am gonna make this tropical taco recipe! Wish me best of luck!
These are gorgeous. I love pork tacos with pineapple salsa. It’s like a flavour party.
This looks SO delicious!! YUM!!
These are making me hungry just looking at them! They look incredible!
Brenda, I adore this recipe and how easy it is. So fresh and tasty! We love pork!
Thank you so much, Sandy. You should see our girls with these tacos – they love ’em!! :)
I go crazy for tacos too! These look DELISH!
What’s not to love about tacos?!?! Thanks Erin – Happy Friday!
Next time we do taco Tuesday, these will definitely be on the menu!
Awesome. Enjoy. Thanks, Matt!
These tacos look AMAZING!
Pineapple and corn are my favorites. This roast pork and pineapple tacos are just wonderful! My mouth is watering. I think I have to go to the supermarket.
Yum, yum, yum, yum, yum!
Yep. You’d love this!! xo
My mouth is literally watering as I look at these photos ~ pork and pineapple were made for each other!
Amen. Thanks, Sue!
Pork and pineapple is such a GLORIOUS combo! I love this tropical taco recipe!
It is definitely a favorite around here, and for so many people – a crowd pleaser!
Love Smithfield pork! These tacos are being actioned soon!
ENJOY!!!!