Tender pork tacos topped with fresh pineapple salsa is an easy, flavorful dinner recipe made with pork tenderloin, a homemade spice rub, and a quick tropical fruit topping.. perfect for Taco Tuesday or summer BBQs.

Pork Tacos with Pineapple Salsa

Let’s talk tacos.. but not just any tacos. These Pork Tacos with Pineapple Salsa are here to steal the show, crash your Taco Tuesday, and make every other taco question its worth. They’re juicy, spicy, sweet, and citrusy all in one bite. Basically, a tropical vacation for your taste buds… without the weird airport layover.

These are the kind of easy pork tacos people ask you to make again and again.. and not politely either. One coworker texted me a pineapple emoji followed by “TACOS???” That’s the level of obsession we’re dealing with.

As someone who could legit eat tacos any day, any time, any way … these easy pork tacos with pineapple salsa are my new favorites! Quick, easy and so much flavor, you will be mad there are no leftovers to take for your lunch the next day!

While you’re here, check out these other reader faves:

plate of seared pork tacos topped with pineapple salsa

Why You’ll Love These Pork Tacos

Easy to make – We’re using pork tenderloin rubbed down in a homemade seasoning mix then skillet-seared.
Bold, fresh flavor – That pineapple salsa is bright, juicy, and totally next-level.
Customizable – Pile on jalapeños, cotija, avocado… whatever your taco-loving heart desires.
Weeknight winner – these spicy pork tacos with chipotle and pineapple are done in just 30 minutes!

Key Taco Ingredients & Why They Matter

Pork Tenderloin – This lean, tender cut cooks quickly and absorbs flavor beautifully, making it perfect for tacos. It has a mild flavor and soft texture that pairs well with bold spices and sweet toppings like pineapple salsa.
Spices – A smokey spiced blend gives the pork deep flavor without overpowering the sweet pineapple salsa.
Apple Cider Vinegar – Just a splash brightens up the pork with a subtle tang that balances the richness of the meat. A pantry staple that quietly does big work behind the scenes.
Chipotle Peppers in Adobo Sauce – These smoky, spicy little flavor bombs come canned in a rich, tangy sauce and bring bold heat and depth to the pork. Just one or two chopped peppers (plus a spoonful of that adobo sauce) adds a warm, smoky backbone that makes the pork taste slow-roasted and complex.. even if it only cooked 20 minutes. A must-have if you like your tacos with a little attitude.
Pineapple – Fresh pineapple adds brightness and natural sweetness. Canned works in a pinch, but fresh gives better texture and zing. (See full blog post on this pineapple salsa HERE!)
Red Onion – Adds bite to the salsa and balances the sweet pineapple.
Jalapeño – Brings the heat. Use as much or as little as you like (or swap for serrano if you’re spicy like that).
Lime Juice & Zest – Wakes up the salsa and gives the whole taco a citrusy punch.
Cilantro – You either love it or skip it. But if you love it, it ties the salsa together like a fresh, green bow.
Tortillas – Slightly charred corn or flour tortillas are the perfect base.. warm, toasty, and sturdy enough for all that porky goodness.

Let’s Talk Pork Tenderloin (and That Pesky Silverskin)

Pork tenderloin is the lean, tender, MVP cut of the pig. It’s the filet mignon of pork.. mild in flavor, quick-cooking, and juicy when treated right. Perfect for roasting, searing, grilling, or .. in our case.. seasoned bite size pieces for taco glory.

But before you go throwing it in a pan like it’s ready for its close-up, there’s one annoying little thing to deal with: The silverskin.

What is Silverskin?

Silverskin is that tough, silvery-white connective tissue you’ll often find on one side of the pork tenderloin. It’s not fat (which melts and flavors); it’s gristle, and it doesn’t break down when cooking. Leave it on, and you’re chewing through your taco like it owes you money. No thanks.

How to Remove Silverskin (The Right Way)

Place the tenderloin on a cutting board, silverskin side up.
Grab a sharp paring or boning knife. (Dull knives + slippery meat = bandaid territory.)
Slide the knife just under one end of the silverskin, about ½ inch in.
Angle the blade upward, just barely under the skin, and use your other hand to gently pull the strip taut.
Carefully glide the knife along the length of the silverskin, cutting it away in one long piece like you’re unwrapping a gift you actually want.
If there’s more than one strip, repeat. No need to remove every speck, but aim for the large, tough patches.
Don’t cut into the meat itself—you want to stay just under the silverskin, not butcher the whole tenderloin. Once your silverskin is removed, you are ready to make tacos!

How to Make Pork Tacos with Pineapple Salsa

Step-by-Step Instructions:

Prepare the Pork:

Start by removing and discarding the silverskin from the pork tenderloin (see below for instructions).

Cut your pork into bite size pieces. I usually slice my tenderloin lengthwise in half and each of those in half again so I have four long pieces of tenderloin. Then I slice each of those into smaller pieces. Pat your pork pieces dry with a paper towel.

Combine your seasonings together in a small bowl. Sprinkle seasonings over your pork and using your hands, toss until evenly coated. Set aside while you make your salsa so the seasonings have time to work their magic.

Make the Pineapple Salsa:

In a bowl, combine diced pineapple, red onion, jalapeño, lime juice, lime zest, and chopped cilantro.

Stir and let chill in the fridge while the pork cooks. The longer it sits, the better it gets.

Cook the Pork:

Heat a large skillet over medium heat and drizzle in olive oil. Once hot, add your pork to the skillet in a single layer and let it sear for 1-2 minutes before stirring. Stir and continue to cook for another 1-2 minutes until pork is no longer pink and then add the chopped chipotle peppers, adobe sauce, apple cider vinegar and lime. Stir to combine, cook for another minute and remove from heat.

Toast the Tortillas:

Heat them in a dry skillet until slightly charred and warm. Don’t skip this—no one wants a cold taco.

Assemble the Tacos:

Layer in seared pork pieces, top with pineapple salsa, and add optional extras like avocado slices, cotija cheese, or a drizzle of Cilantro Jalapeno Sauce.

Serve with lime wedges and napkins. Lots of napkins.

pork tacos seared and topped with fruit salsa

Tips & Tricks for the Best Pork Tacos

Don’t Skip the Silverskin Removal – It’s tough and chewy; nobody wants to wrestle with gristle.
Use Fresh Pineapple If Possible – It’s juicier and brighter than canned, making your salsa sing.
Toast Those Tortillas – Warm, slightly charred tortillas are way more flavorful and hold up better under all those toppings.
Make Extra Salsa – It’s addictive. Serve it with chips or on salads!
Freeze Leftover Pork in Portions – Keeps well and makes for quick taco nights in the future.

Storage & Freezing

Pork: Store leftover pork in the fridge for up to 4 days or freeze in a freezer-safe bag for up to 2 months.
Salsa: Best fresh, but can be refrigerated for 2–3 days. Drain excess juice before storing.
Reheat pork gently in a skillet or microwave with a splash of broth or water.

What Are Chipotle Peppers in Adobo Sauce?

Chipotle peppers in adobo sauce are smoked, dried jalapeños that have been rehydrated and canned in a rich, tangy, slightly sweet tomato-based sauce called adobo. They bring bold, smoky heat to any dish and are a staple in Mexican and Tex-Mex cooking. A little goes a long way.. think deep flavor with a kick, not just raw heat.

You’ll find them in small cans, usually in the international or Latin foods aisle at the grocery store. And yes, they look messy. Because they are. But the flavor? Chef’s kiss.

How to Prep Chipotle in Adobo

You’ve got two easy options:

Option 1: Mini Food Processor (quick & less messy) *Personal favorite!!!

Dump the whole can (peppers and sauce) into a mini food processor.
Pulse until smooth or finely chopped.
Store leftovers in a small container in the fridge for up to 2 weeks, or freeze in 1–2 tablespoon portions.

Tip: Use an ice cube tray to freeze small portions—you’ll thank yourself later.

Option 2: Knife Method (old school & perfectly fine)

Scoop out one or two chipotle peppers and place on a cutting board.
Use a sharp knife to finely mince the peppers, mixing in some of the adobo sauce as you go.
Be careful.. it’s sticky and spicy, so wash your hands well afterward!

Topping Variations to Elevate Your Pork Tacos

Creamy Avocado or Guacamole: Adds cool, buttery richness to balance the smoky pork and sweet salsa.
Crumbled Cotija or Queso Fresco: A salty, crumbly cheese finish that’s classic taco royalty.
Pickled Red Onions: Bright, tangy, and just a little crunchy.. perfect for cutting through rich pork.
Fresh Jalapeño Slices or Pickled Jalapeños: For those who like a little extra heat and snap.
Cilantro Leaves: If you’re a cilantro fan, never underestimate its fresh punch. If you hate it, well… pass on this one.
Drizzle of Chipotle Crema, Garlic Cilantro Sauce or Sour Cream: Creamy with a smoky touch, it brings all the flavors together in a silky hug.
Lime Wedges: Don’t forget the squeeze.. acid wakes everything up and keeps those flavors dancing.

Garlic Cilantro Sauce is a spicy, tangy creamy sauce that is perfect for topping off fish tacos, crispy chicken tacos, chicken wings or even dip your favorite french fries in. Easy to make with just a few ingredients, this Garlic Cilantro Sauce is absolutely addictive.

These are hands-down the best pork tacos for Taco Tuesday.. juicy, smoky, and topped with a fresh pineapple salsa that brings the perfect balance of sweet and heat. Whether you’re feeding the family or showing off at a weekend get-together, these tacos are bold, bright, and totally unforgettable.

So if you are looking for a weeknight pork taco recipe with sweet salsa that doesn’t taste like it came from the back of the pantry.. here you go! These pork tacos are quick, loaded with flavor, and topped with a fresh pineapple salsa that brings just the right hint of sweetness to balance the spice.. easy enough for a Tuesday, tasty enough for a Saturday.

Don’t Forget the Dogs!

While you’re feasting on tacos, treat your pup to something special too!
Head to Bark Belly Bites for dog-friendly treat recipes like Soft Mint Dog Cookies or Slow Cooker Dog Food with Sardines.. because Taco Tuesday isn’t just for humans!

More Easy Dinner Winners from A Wicked Whisk:

Loaded Sheet Pan Beef Nachos – Sheet pan magic.
Skillet Chicken Pot Pie with Canned Biscuits – Cozy comfort food in no time.
Cheesy Chicken Broccoli Rice Skillet – Fast, filling, flavorful.