By Grocery List Plus Editorial Staff | Published on October 3, 2026
Serves 4
516 cal · 90 min
Pork and Pineapple Tacos
Recipe GLPR1d755e56fdee24
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Average rating: 4.5 (1)
Tender pork tenderloin slices seasoned with chili powder are pan-seared and combined with sweet pineapple chunks, fresh jalapeños, and red onion. Served in warm corn tortillas with crumbly cheese and cilantro, these tacos offer a perfect balance of savory, sweet, and spicy flavors.
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Ingredients
20 oz Pineapple chunks in juice
1 tbsp Chili powder
1 lb Pork tenderloin, cut into ½-inch slices
2 whole Jalapeños, thinly sliced
½ tsp Kosher salt
2 tbsp Canola oil
12 whole Corn tortillas, warmed
½ whole Red onion, sliced
¼ cup Fresh cilantro, chopped
4 oz Crumbled Cotija, ricotta salata, or feta cheese
1 whole Lime wedges, for serving
Directions
Drain the canned pineapple, reserving ¼ cup of the juice. Set both aside.
Pat the pork tenderloin slices dry with paper towels. Season both sides evenly with the chili powder and kosher salt.
Heat the canola oil in a large skillet over medium-high heat until shimmering. Working in batches if needed to avoid crowding, add the pork slices and cook until lightly golden and cooked through, about 4–5 minutes per side. Transfer to a plate.
To the same skillet, add the sliced jalapeños and cook for about 1 minute until fragrant. Add the drained pineapple chunks and reserved juice, stirring gently. Return the cooked pork to the skillet and toss to combine. Simmer for 2–3 minutes to allow the flavors to meld.
Warm the corn tortillas according to package directions, or wrap them in a damp towel and heat in a dry skillet for about 10 seconds per side.
To serve, place 2–3 tortillas on each plate. Top with a portion of the pork and pineapple mixture, red onion slices, crumbled cheese, and fresh cilantro. Serve with lime wedges on the side.
Comments
Pork and Pineapple Tacos hit the mark for Charlotte weeknight cooking: pork tenderloin, pineapple, jalapeños, and corn tortillas are all standard stock at Harris Teeter, Food Lion, Walmart, and ALDI, with no special stops required. The 90-minute stated time overstates reality by nearly an hour—tenderloin cooks in 20 minutes once seared, and the rest is prep and assembly, making this a solid 30-minute weeknight dish. At roughly $3 to $3.50 per serving (driven by pork and fresh pineapple), it's mid-range for a taco night and feeds four generously. The one caveat: fresh pineapple prep takes patience if you're not practiced, and the dish doesn't reheat well once assembled, so plan to serve immediately after cooking.
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