Chile-Lime Grilled Pork Tacos with Pineapple Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 20 min Cook: 15 min Serves 4 Mexican cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

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.

Frequently asked questions

How long does Chile-Lime Grilled Pork Tacos with Pineapple Salsa take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chile-Lime Grilled Pork Tacos with Pineapple Salsa?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork shoulder from drying out.

Can I substitute ingredients in Chile-Lime Grilled Pork Tacos with Pineapple Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chile-Lime Grilled Pork Tacos with Pineapple Salsa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Chile-Lime Grilled Pork Tacos with Pineapple Salsa?

Mexican tacos & burritos like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes