Sweet and Spicy Pineapple Pork Tacos with Charred Peppers

Looking for a new way to spice up taco night? These sweet and savory pineapple pork tacos are sure to satisfy. Richly-spiced ground pork is cooked in pineapple juice, then paired with charred pepper and onion, a bright pineapple salsa and cooling sour cream, all piled into warm flour tortillas.

This recipe comes together in one pan for easy cleanup, making it perfect for a quick weeknight dinner. The combination of sweet pineapple, smoky spices and tangy lime creates a flavor explosion that will have everyone coming back for more.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

15 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry 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 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, about 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 filling. 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. Adjust cooking time as needed to ensure they are fully cooked.

What can I use instead of Tex-Mex paste?

You can substitute with 1-2 tablespoons of tomato paste mixed with a pinch of chili powder, cumin and garlic powder.

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 skillet and assemble tacos fresh.