This Grilled Pork and Pineapple Tacos recipe a much easier twist on tacos al pastor. It promises to be your next taco night hit!
Tacos, tacos, tacos. Our family goes crazZzZzy for tacos!
We eat tacos, or some rendition of tacos, at least once a week. So of course, I’m always looking for ways to keep the mealtime excitement going strong when it comes to this fun and flavorful meal.
These Grilled Pork and Pineapple Tacos were an instant hit with our family this summer. The recipe is a flavor riff on tacos al pastor, where pork, pineapple, and onion are prepared shawarma-style using a spit. This recipe is SO MUCH quicker and easier to put together – I promise – relying on the extra flavor brought out by the char of the grill.
* This is a sponsored post, created in partnership with the National Pork Board.
Grilling is a way of life for our family. It helps us to eat in a delicious and fun way, giving extra flavor and texture to every meat, fruit, and veggie we place on its searing hot grates.
You’ll often find pork on our grill. Saucy barbecued ribs and smoked pork butt are a special treat, while bone-in pork chops and pork loins make more regular appearances.
In this recipe, I used Smithfield® lean and tender pork loin (purchased from our local Walmart), but not in the traditional way where the loin is left whole. Instead I slice the loin into mini steaks, season them well with a flavorful chili mixture on both sides, and then grill both sides. This method seasons and grills more overall surface area of the pork, adding an extra punch of flavor and texture. Just take care to not overcook it, or you’ll lose the tender, juicy quality the pork loin is famous for.
As recommended by the National Pork Board: Cook pork chops, loin roasts, and pork tenderloin to an internal temperature between 145°F and 160°F, followed by a three-minute rest. For ground pork, always cook to an internal temperature of 160°F. For ribs, cook until tender.
Pork and pineapple were just meant to be together, a long-time favorite flavor combo of mine. And with some red onion, made sweet and tender from the heat of the grill, these grilled pork and pineapple tacos are perfection.
I dressed 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.
Enjoy!
Grilled Pork and Pineapple Tacos
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
Nutrition Information:
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Here are a few more grilled pork recipes for you:
- Grilled Chili Lime Pork Tenderloin
- Asian Pork Tenderloin Salad
- Grilled Charmoula Pork Kebabs with Yogurt Mint Sauce
- Grilled Pork Tenderloin with Peach Glaze and Orange-Habanero Mojo
And for more recipe inspiration and grilling tips and tricks, check out the links below – follow the National Pork Board, Smithfield, and Walmart.
Visit the National Pork Board on their Pork Be inspired web site, where you’ll find more than 2,000 recipes. You can also find them on social media on Facebook, Twitter, Instagram, and Pinterest.
Find Smithfield on their website, and on social media on Facebook, Twitter, and Instagram.
And find Walmart on their website, and on social media on Facebook, Twitter, and Instagram.
Disclaimer: This post was sponsored by the National Pork Board. Thank you for supporting us and the brands we so carefully choose to work with. All opinions expressed are our own.
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!!!!