Chili-Lime Grilled Pork Tacos with Pineapple Salsa

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

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 developed and reviewed.

Juicy pork marinated in chili and lime, grilled to perfection, then topped with a sweet and tangy pineapple salsa for a colorful taco night favorite. This Mexican-inspired pork recipe, ready in about 25 minutes, pairs pork shoulder, thinly sliced, chili powder, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, 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: 15 min Cook: 10 min Serves 6 Mexican cuisine 350 cal/serving

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Ingredients

1.5 lbs pork shoulder, thinly sliced
2 tsp chili powder
1 tsp ground cumin
1 tsp paprika
1 tsp garlic powder
3 tbsp lime juice
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 cup pineapple, diced
1/2 cup red bell pepper, diced
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
1 small jalapeño, seeded and minced
12 small corn tortillas
for serving lime wedges

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Instructions

Step 1: In a large bowl, whisk together 2 tsp chili powder, 1 tsp ground cumin, 1 tsp paprika, 1 tsp garlic powder, 3 tbsp lime juice, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Add 1.5 lbs thinly sliced pork shoulder and toss to coat. Marinate for at least 30 minutes.
Step 2: Preheat grill or grill pan to medium-high heat. Grill pork slices for 3-4 minutes per side until nicely charred and cooked through.
Step 3: Meanwhile, combine 1 cup diced pineapple, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 1/4 cup chopped fresh cilantro, and 1 minced small jalapeño in a bowl. Toss gently to make pineapple salsa.
Step 4: Warm 12 small corn tortillas on the grill for 30 seconds per side. Assemble tacos by dividing grilled pork among tortillas and topping with pineapple salsa. Serve with lime wedges for squeezing over tacos.