Best 2 Grilled Pork And Pineapple Tacos Recipes

Embark on a tantalizing culinary journey as we delve into the realm of grilled pork and pineapple tacos, a symphony of flavors that will transport your taste buds to a tropical paradise. Prepare to tantalize your senses with the perfect balance of sweet and savory, tender and juicy, in every bite. Let's explore the secrets behind crafting this mouthwatering dish, from selecting the finest ingredients to perfecting the grilling technique, so you can recreate this culinary masterpiece in the comfort of your own home.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED PORK-AND-PINEAPPLE TACOS

Grilled Pork-and-Pineapple Tacos image

Our at-home version of the Mexican classic tacos al pastor pairs spicy pork tenderloin with sweet pineapple on the grill.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 50m

Number Of Ingredients 8

Ingredients

1 1/2 teaspoons chili powder
Kosher salt and freshly ground pepper
1 pound pork tenderloin, patted dry
Safflower oil, for brushing
1/2 pineapple, peeled, cored, and cut into 1/2-inch rings
1 white onion, cut into 1/2-inch rounds
12 corn tortillas
Chipotle salsa, shredded cabbage, and cilantro, for serving

Steps:

Preheat grill to medium-high. Stir together chili powder, 2 teaspoons salt, and 1/2 teaspoon pepper; sprinkle evenly over pork. Let stand 10 minutes.
Brush grill grates with oil. Grill pork, turning a few times, until charred in places and a thermometer inserted into thickest part registers 140 degrees, 12 to 15 minutes. Transfer to a cutting board. Grill pineapple and onion, flipping once, until charred in places and crisp-tender, 6 to 8 minutes. Transfer to board with pork. Grill tortillas, flipping once, until hot and blistered in places, 30 to 45 seconds each, placing them inside a folded kitchen towel as you go. Let steam a few minutes to soften.
Thinly slice pork and cut pineapple into 1/2-inch-thick pieces; slice onion. Fill warm tortillas with pork, pineapple, onion, salsa, cabbage, and cilantro; serve.

GRILLED CHIPOTLE PORK TACOS WITH RED SLAW AND BROWN SUGAR PINEAPPLE

Grilled Chipotle Pork Tacos with Red Slaw and Brown Sugar Pineapple image

These pork tacos are full of flavor and the sweet pineapple side is a perfect complement.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 23

Ingredients

1/4 cup fresh cilantro leaves, finely chopped
1 tablespoon fresh lime juice
1 tablespoon vegetable oil
1 teaspoon chipotle chile powder
2 cloves garlic, minced
1/4 small red onion, very thinly sliced
One 12-ounce pork tenderloin, cut into 1/2-inch-thick slices on an angle
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 cups shredded red cabbage
1/4 cup fresh cilantro leaves, finely chopped
1 tablespoon vegetable oil
1 tablespoon cider vinegar
1/4 teaspoon chipotle chile powder
1 small red bell pepper, very thinly sliced
1/4 small red onion, very thinly sliced
Kosher salt and freshly ground black pepper
8 corn tortillas
Lime wedges, for serving
2 cups pineapple chunks
1 cup reduced-fat sour cream
2 tablespoons light brown sugar
1/4 teaspoon ground cinnamon

Steps:

For the pork: Combine the cilantro, lime juice, oil, chile powder, garlic and onions in a large dish. Add the pork slices and turn to coat. Preheat a grill on medium-high heat.
For the red slaw: Combine the cabbage, cilantro, oil, vinegar, chile powder, bell peppers, red onions and 1/4 teaspoon each salt and pepper in a large bowl. Toss to mix and set aside.
Remove the pork from the marinade and discard the remaining marinade. Sprinkle the pork on both sides with 1/4 teaspoon each salt and pepper. Grill, turning once, until browned and still a little rosy inside, about 10 minutes. Transfer to a large plate.
Grill the tortillas, turning once, until grill marks appear and the tortillas are softened, about 1 minute. Transfer two tortillas per plate. Divide the pork and a little slaw among the tortillas. Serve with lime wedges.
Evenly divide the pineapple among four bowls, top each with 1/4 cup sour cream, 1/2 tablespoon sugar and a sprinkle of cinnamon. Serve with the pork tacos.

Tips:

For the best flavor, use fresh pineapple that is ripe but not too soft. Avoid canned pineapple, as it can be too sweet and syrupy.
If you don't have a grill, you can cook the pork and pineapple in a grill pan over medium heat. Just be sure to grease the pan well to prevent sticking.
You can use any type of salsa you like in these tacos. A fresh, homemade salsa is always best, but you can also use a store-bought salsa if you're short on time.
If you want to add a little extra heat to these tacos, you can add a pinch of cayenne pepper or chili powder to the pork marinade.
These tacos are best served fresh, but you can also make them ahead of time and store them in the refrigerator for up to 2 days. Just be sure to reheat them before serving.

Conclusion:

Grilled pork and pineapple tacos are a delicious and easy-to-make meal that is perfect for a summer cookout. The sweet and savory flavors of the pork and pineapple pair perfectly together, and the grilled tortillas add a smoky flavor that takes these tacos to the next level. So next time you're looking for a quick and easy meal, give these grilled pork and pineapple tacos a try.