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Pork Tacos with Pineapple Salsa

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.
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.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Serving Size 6 servings

Ingredients

Pork Seasoning

  • 2 tablespoons chili powder
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1½ teaspoons salt
  • 1 tablespoon brown sugar
  • 1/2 teaspoon cumin
  • 1/2 teaspoon cayene
  • 1 teaspoon oregano
  • 2 teaspoons smoked paprika

Pineapple Salsa

  • 3 cups pineapple, chopped
  • ⅓ red onion, diced
  • 2 jalapenos, diced with ribs and seeds removed
  • 2 limes, juiced
  • 1/4 cup cilantro, chopped

Pork Tenderloin

  • 1½ pounds pork tenderloin, silverskin removed
  • 2 tablespoons apple cider vinegar
  • 2-3 tablespoons olive oil
  • 2-3 chipolte peppers, diced
  • 2 teaspoons adobe sauce (from canned chipotle peppers)
  • 1 lime juiced (to add to pork in skillet)

Tortillas

  • 8-12 small corn or flour tortillas

Instructions

Prepare the Pork:

  • Start by removing and discarding the silver skin 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 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.

Notes

Tips and 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.