Grilled Pork Tacos With Pineapple

40m
Prep Time

40m
Cook Time

1h 20m
Ready In

Recipe: #40187

February 19, 2023

Categories: Dinner, Lunch, Pork, Loins, Fruit, Avocado, Pineapple, Mexican, Southwest, Cinco de Mayo, Summer, Grill (Electric), Grilling (Outdoor) more

recipe by:
TeresaS

"This is out of the Food Network Magazine dated May 2021"

Original recipe yields 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (456.1 g)
Calories 521.2
Total Fat - 19.9 g
Saturated Fat - 3.2 g
Cholesterol - 65.8 mg
Sodium - 910.7 mg
Total Carbohydrate - 60.6 g
Dietary Fiber - 10 g
Sugars - 13.1 g
Protein - 30.5 g
Calcium - 182.4 mg
Iron - 3.3 mg
Vitamin C - 94.5 mg
Thiamin - 0.2 mg

Step 1

Preheat a grill to medium high. Put the chiles on a microwave safe plate and microwave until fragrant and pliable, about 10 seconds (or toast in a small dry skillet over medium heat). Remove stems, then tear the chiles and transfer to a blender. Add the vegetable oil, 1 pineapple slice, the orange juice, 1/2 teaspoon salt and a few grinds of pepper. Puree until smooth.

Step 2

Trim the pork, then halve crosswise and lengthwise to create 4 pieces. Put in a shallow dish, add the chile puree and turn to coat; let marinate, 10 to 15 minutes.

Step 3

Mean while, put the onion in a fine-mesh sieve and rinse under cold water; transfer to a bowl. Stir in the lime juice and a big pinch each of salt and pepper; set aside.

Step 4

Remove the pork from the marinade and season with salt and pepper. Oil the grill grates, then transfer the pork and remaining 2 pineapple slices to the gill. Cover the grill and cook, turning the pineapple and pork occasionally, until the pineapple is well marked, about 4 minutes, and the pork is just cooked through and lightly charred, 8 to 10 minutes.

Step 5

Chop the pineapple and add to the onion mixture along with the chopped cilantro; season with salt and pepper. Slice the pork and the avocado. Warm the tortillas as the label directs. Fill with the pork, pineapple mixture, avocado and the cilantro leaves.