Pork and Pineapple Tacos Recipe
Pork and pineapple are a wonderful combination and are worth adding to your taco collection. The sweet and meaty flavors pair in this easy to make finger food.
guajillo chili powder
or substitute ancho chili
such as sirloin or shoulder
cut into wedges
Combine the achiote marinade, pineapple juice, garlic, salt, onion, and chili powder.
Cut the pork into slices 3/4 to 1-inch thickness. Place the pork in a bowl and cover it with the marinade.
Cut the pineapple into quarters and remove the tough core.
Grill the pineapple until browned on all sides.
Dice the cooked pineapple. Cut the tomatoes and remove the seeds then dice the flesh. Finely dice the onion.
Combine the pineapple, tomato, onion, cilantro, and salt. Put aside until ready to serve.
Grilling the Pork
Preheat a grill to about 400 degrees F (205 degrees C).
Remove the pork from the bowl and shack off any excess marinade. Lightly dust with an all-purpose rub. Place on the preheated grill.
Flip the pork every 5 minutes until the meat is charred on the outside and cooked all the way through.
Cube the pork ready to serve.
Grill the tortillas until starting to brown then flip and heat the other side.
Serve the pork on the tortilla then top with the pineapple salsa.
Garnish with cilantro leaves with lemon wedges on the side.
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