Grilled Pork-and-Pineapple Tacos- Everyday Food with Sarah Carey

pork shoulder

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken breast is leaner, while pork loin is often less expensive than shoulder.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides similar creaminess with fewer calories.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

Whole wheat offers more fiber, while flour tortillas are often cheaper.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell peppers are milder and often less expensive than jalapeños.

Make a rub for the pork by combining 1.5 teaspoons of chili powder, 2 teaspoons of kosher salt, and 0.5 teaspoons of black pepper in a bowl.

Sprinkle the rub over the pork tenderloin, which should weigh between 12 ounces and 1.25 pounds, ensuring it's well coated.

Preheat the grill and brush it with oil using a paper towel.

Place the pork on the grill and cook for about 12 to 15 minutes, turning occasionally to ensure even cooking and grill marks.

While the pork is grilling, cut half a pineapple into rings and remove the core using a cookie cutter.

Cut the white onion into rings, brush them with oil, and place them on the grill as well.

Monitor the pork closely to avoid overcooking; it should reach an internal temperature of 138 to 140 degrees Fahrenheit.

Once the pork is cooked, remove it from the grill and let it rest for about 10 minutes before slicing.

Char the corn tortillas on the grill, then wrap them in a clean kitchen towel or use a tortilla warmer to keep them warm and supple.

Slice the rested pork thinly and chop the grilled pineapple and onion into smaller pieces for the tacos.

Assemble the tacos by placing sliced pork, chopped pineapple, grilled onion, shredded cabbage, and fresh cilantro on the tortillas, and top with chipotle salsa.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens