Al Pastor Pork Tacos with Grilled Pineapple

Mexican

Medium · Hot

Al Pastor Pork Tacos with Grilled Pineapple

Pork loin marinated with cayenne and lime, then cooked until caramelized and slightly charred, picks up a tang and heat that is the whole reason al pastor exists. Grilled pineapple alongside is not a gimmick — the sweetness is the counterpoint that makes the spice land correctly. Yellow onion and cilantro on top finish the taco as tradition intends, and that tradition is worth honoring.

Recipe by

Rosa Gutierrez

The Masa Matriarch

Prep

40 min

Cook

20 min

Rest

30 min

Total

1h 30m

Method

Marinate the Pork

Toss the pork strips into the marinade and coat every piece thoroughly. Cover and let rest in the refrigerator for at least 30 minutes — the longer it sits, the deeper those chile and cumin flavors penetrate.

Grill the Pineapple

Cook 2-3 minutes per side until you see deep golden caramelization and char marks. Remove and set aside on a plate.

Cook the Pork

Cook the pork strips for 2-3 minutes per side, flipping once, until cooked through with a hint of char on the edges. The sugars from the lime and paprika will caramelize into sticky, mahogany-colored bites.

Assemble the Tacos

Scatter fresh cilantro leaves over the top for brightness and serve with lime wedges on the side for squeezing.

Nutri-Score

Excellent balance

A–E · lower is better · score -2

Calories

554

per serving

High in protein · 33gLow saturated fat · 5g

Protein

33g

Carbs

61g

Fat

22g

Sat. fat

Fiber

Sugar

25g

Sodium

916mg

Dairy FreeHeart HealthyLow Sodium OptionHigh ProteinBalanced Macros

Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.

Environmental impact

High impact

A–E · lower is better · includes estimates

kg CO₂e

1.9

per serving

DCarbonAEU all-round· carbon sets the grade

Water

1.1m³

Land

62Pt

Runoff

0.2g P

Pork Loin drives 75% of this recipe’s estimated footprint.

Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.

Flavor Profile

Umami

Sweet

Salty

Sour

Bitter

Spicy

Textures

CrispyTenderSoftFresh

Aromas

SmokyHerbalEarthyCitrus

Kitchen Equipment

Primary Tool

Grill Pan

Grill PanFrying Pan Chef Knife Cutting Board Mortar And Pestle Measuring Spoons Mixing Bowl Citrus Juicer Plastic Wrap Aluminum Foil

Counter FootprintMedium

Techniques

Marinating GrillingCaramelizingCharring

Safety & Storage

Cooking Temperature

Cook pork to minimum 145°F internal temperature. Use instant-read thermometer to verify doneness before serving.

Cross Contamination

Keep raw pork separate from other ingredients. Use separate cutting boards for raw meat and fresh produce like pineapple and cilantro.

Handling

Marinate pork in refrigerator at 40°F or below. Never leave marinating pork at room temperature.

Storage

Refrigerate leftovers within 2 hours. Consume within 3-4 days. Reheat to 165°F before eating.

High Risk Population

Pregnant individuals, elderly, young children, and immunocompromised persons should ensure pork is cooked to well-done (160°F) due to parasitic risk from undercooked pork.

Allergen Warning

Verify sunflower oil purity if serving to individuals with seed allergies as refined oils may have trace allergens.

Pro Tips

Technique

Let that marinade work its magic for at least 30 minutes — even overnight if you can. The lime's acid and the cumin penetrate deeper with time, turning ordinary pork into something with soul.

Substitution

No pork loin? Chicken thighs work beautifully here, or portobello mushrooms for our vegetarian friends. The smoky chile notes still sing.

From the chef

These tacos carry the spirit of those unforgettable al pastor trompos I watched street vendors build in Mexico City. My version brings that smoky, chile-forward magic to your kitchen — tender pork kissed with cumin and lime, caramelized pineapple adding that perfect sweetness, all wrapped in warm bread. No hard shells here, mija — that's not how we do it.

Rosa GutierrezThe Masa Matriarch

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TagsAl PastorPorkGrilled PineappleMexican Street FoodMarinatedWeeknight DinnerGrilling

AllergensWheatSunflower Seeds

Source: generated · May 30, 2026