Al Pastor Pork Tacos with Caramelized Pineapple

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Savory marinated pork shoulder sizzles with smoky chipotle and pineapple, served on warm corn tortillas for an authentic Mexican street taco experience. This Mexican-inspired street-food recipe, ready in about 87 minutes, pairs pork shoulder, achiote paste, orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 75 min Cook: 12 min Serves 4 Mexican cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, mix 2 tbsp achiote paste, 1/4 cup orange juice, and 1/2 cup chopped onion. Add 1 lb cubed pork shoulder and toss to coat.
  2. Step 2: Marinate in refrigerator for 60 minutes.
  3. Step 3: Heat a skillet over medium heat. Cook marinated pork for 10-12 minutes, stirring occasionally, until browned and cooked through.
  4. Step 4: Add 1 cup diced pineapple during the last 5 minutes of cooking to caramelize.
  5. Step 5: Warm corn tortillas in a dry skillet for 20 seconds per side. Assemble tacos with pork-pineapple mixture, top with 1/4 cup chopped cilantro, and serve immediately.

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