Sweet and Savory Pineapple Pork Tacos with Cilantro Lime Salsa

These tacos bring together the sweetness of pineapple and the richness of seasoned ground pork for a flavor-packed meal that comes together in one pan. The pork is cooked with pineapple juice and a Southwest spice blend, then piled into warm flour tortillas with a fresh salsa and a dollop of sour cream.

Perfect for a weeknight dinner, this recipe is all about balance: tangy lime, cool cream and a little heat from the spices. You’ll love how quickly it comes together-and how easily it cleans up.

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Ingredients

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Drain the pineapple, reserving the juice in a small bowl. Roughly chop the pineapple. Halve, peel and thinly slice the onion; mince a few slices until you have 1 tablespoon. Roughly chop the cilantro. Quarter the lime. Halve, core and thinly slice the green pepper into strips.
2. In a small bowl, combine the chopped pineapple, minced onion, half the cilantro and a squeeze of lime juice to taste. Season with salt and pepper. Set aside.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add the sliced onion and green pepper. Cook, stirring occasionally, until lightly browned and slightly softened, 3-4 minutes. Season with salt and pepper. Reduce heat to medium.
4. Add the ground pork and Southwest spice blend to the pan with the vegetables. Cook, breaking up the meat into pieces, until browned and cooked through, 4-6 minutes. Stir in the reserved pineapple juice and Tex-Mex paste; cook until thickened and saucy, 1-2 minutes. Taste and season with salt and pepper. Remove from heat and stir in the remaining cilantro.
5. While the pork cooks, wrap the tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.
6. Divide the tortillas among plates and fill with the pork mixture. Top with the pineapple salsa and dollop with sour cream. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use ground chicken or turkey instead of pork?

Yes, ground chicken or turkey work well as substitutes. Just be sure to cook until no longer pink and the internal temperature reaches 165°F.

What can I use instead of Tex-Mex paste?

You can mix 1 tablespoon tomato paste with 1/2 teaspoon chili powder, 1/4 teaspoon cumin and a pinch of garlic powder.

Can I make these tacos gluten-free?

Absolutely! Use corn tortillas instead of flour tortillas to make the recipe gluten-free.