Sweet and Savory Pineapple Pork Tacos with Charred Peppers

These pineapple pork tacos bring the perfect balance of sweet and savory to your dinner table. Juicy ground pork is simmered in pineapple juice with a smoky spice blend, then piled into warm flour tortillas. A quick char on the peppers and onion adds a subtle smokiness, while the fresh pineapple salsa and cool sour cream tie everything together.

This recipe comes together in one pan, making cleanup a breeze. It’s ideal for a busy weeknight when you want something flavorful without spending hours in the kitchen. Serve with extra lime wedges for a bright finish.

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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. 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. 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. 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 a dollop of 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 works well. Just adjust cooking time as needed until fully cooked.

What can I substitute for Tex-Mex paste?

You can use 1 tablespoon of tomato paste mixed with 1/2 teaspoon chili powder and a pinch of cumin.

How do I store leftovers?

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