Sweet and Savory Pineapple Pork Tacos with Charred Peppers

These pineapple pork tacos are a perfect balance of sweet and savory, with richly spiced ground pork, charred peppers and onions and a bright, tangy pineapple salsa. Topped with a dollop of sour cream and wrapped in warm flour tortillas, they’re a crowd-pleasing meal that comes together in one pan.

Whether it’s Taco Tuesday or any day of the week, this recipe brings a burst of flavor with minimal cleanup. The pork is cooked in pineapple juice for extra sweetness, while the salsa adds freshness and a hint of lime. Serve with extra lime wedges on the side for a zesty finish.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView 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

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView 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 (2 tablespoons for 4 servings). Roughly chop the cilantro. Quarter the lime. Halve, core and thinly slice the green pepper into strips.
2. In a second 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 between plates and fill with the pork mixture. Top with the pineapple salsa and dollop with sour cream. Serve with any 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. Cook until no longer pink and internal temperature reaches 165°F.

How do I store leftovers?

Store the pork filling and salsa separately in airtight containers in the refrigerator for up to 3 days. Reheat the pork in a pan and assemble tacos fresh.

Can I make this recipe dairy-free?

Yes, simply omit the sour cream or use a dairy-free alternative. The tacos are still delicious without it.