Festival-Inspired Spiced Pork and Pineapple Tacos

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

Juicy pork marinated in smoky spices paired with sweet caramelized pineapple in soft corn tortillas, a festive taco perfect for celebrations and gatherings. This Mexican recipe, ready in about 55 minutes, pairs pork shoulder, thinly sliced, olive oil, smoked paprika 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 lb pork shoulder, thinly sliced
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp chili powder
• 1 tsp salt
• 2 tbsp fresh lime juice
• 1 cup pineapple chunks
• 8 small corn tortillas
• 1/4 cup fresh cilantro, chopped
• 1/4 cup red onion, thinly sliced
• 1 jalapeño, thinly sliced (optional)
• 1/4 cup (optional) sour cream

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Instructions

1. Step 1: In a large bowl, combine 2 tbsp olive oil, 1 tbsp smoked paprika, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp chili powder, 1 tsp salt, and 2 tbsp fresh lime juice. Add 1 lb thinly sliced pork shoulder and toss to coat. Marinate for at least 30 minutes in the refrigerator.
2. Step 2: Heat a large skillet over medium-high heat. Add the marinated pork and cook for 6-8 minutes, stirring occasionally, until browned and cooked through.
3. Step 3: Add 1 cup pineapple chunks to the skillet and cook for an additional 3-4 minutes until pineapple caramelizes and softens, stirring gently.
4. Step 4: Warm 8 small corn tortillas in a dry skillet or wrapped in foil in a 350°F oven for 5 minutes.
5. Step 5: Assemble tacos by dividing the pork and pineapple mixture evenly among the tortillas. Top with 1/4 cup chopped fresh cilantro, 1/4 cup thinly sliced red onion, and sliced jalapeño if desired. Add a dollop of 1/4 cup sour cream for creaminess, if using.