Chile-Lime Grilled Pork Tacos with Pineapple Salsa

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

Juicy pork marinated in chile and lime, grilled to perfection, and served in warm tortillas topped with a fresh pineapple salsa. This Mexican-inspired taco and burrito recipe, ready in about 35 minutes, pairs pork shoulder, lime juice, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Ingredients

• 1.5 lbs, cut into 1-inch cubes pork shoulder
• 1/4 cup lime juice
• 2 tsp chili powder
• 1 tsp ground cumin
• 3 cloves, minced garlic cloves
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 12 small corn tortillas
• 1 cup diced pineapple
• 1/4 cup finely chopped red onion
• 1 small, seeded and minced jalapeño
• 1/4 cup chopped fresh cilantro
• 1 tbsp honey
• 1/4 tsp salt for salsa

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Instructions

1. Step 1: In a medium bowl, whisk together 1/4 cup lime juice, 2 tsp chili powder, 1 tsp ground cumin, 3 minced garlic cloves, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Add 1.5 lbs cubed pork shoulder and toss to coat. Cover and marinate in the refrigerator for at least 1 hour.
2. Step 2: While pork marinates, prepare pineapple salsa by combining 1 cup diced pineapple, 1/4 cup finely chopped red onion, 1 minced seeded jalapeño, 1/4 cup chopped fresh cilantro, 1 tbsp honey, and 1/4 tsp salt in a bowl. Mix well and refrigerate.
3. Step 3: Preheat grill to medium-high heat. Thread marinated pork cubes onto skewers and grill for 10-12 minutes, turning occasionally, until pork is cooked through and slightly charred.
4. Step 4: Warm 12 small corn tortillas on the grill for 30 seconds per side. Assemble tacos by placing grilled pork on tortillas and topping with generous spoonfuls of pineapple salsa before serving.