This past weekend I laid low and BBQ'd on the roof with friends. We were in the mood to try something a little different than your typical burgers and hot dogs. This Pineapple Pork Taco recipe I found from realsimple.com was so good we ate all of them! Not to mention they go great with our Watermelon Sangria Punch (find that recipe here)
Pineapple Pork Tacos:
1 20 ounce can pineapple chunks in juice
1 tablespoon chili powder
1 pound pork tenderloin, cut into 1/2 inch slices
2 jalapeños, thinly sliced
1/2 teaspoon kosher salt
2 tablespoons canola oil
12 corn tortillas, warmed
1/2 red onion, sliced
1/4 cup fresh cilantro
1/2 cup crumbled feta cheese
lime wedges for serving
- Combine 1/2 cup pineapple juice (reserving the chunks), the chili powder, pork, and half the jalapeños in a large resealable plastic bag. Refrigerate for at least 1 hour and up to 4 hours. Remove the pork from the marinade, shake off the excess liquid, and season with salt.
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Cook the pork in batches until just cooked through, 3 to 4 minutes per side, adding the remaining tablespoon of oil between batches. Thinly slice.
- Top the tortillas with the pork, pineapple chunks, onion, cilantro, cheese, and the remaining jalapeño.
- Serve with the lime wedges.