Grilled Ancho-Chili Pork Tacos with Pineapple Salsa

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.

Zesty grilled pork marinated in ancho chili and spices, served in corn tortillas with a fresh and tangy pineapple salsa. This Mexican recipe, ready in about 35 minutes, pairs pork shoulder, thinly sliced, ancho chili powder, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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: 25 min Cook: 10 min Serves 4 Mexican cuisine 360 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 2 tbsp ancho chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 2 tbsp olive oil, 2 tbsp lime juice, 1 tsp salt, and 1/2 tsp black pepper. Add 1 lb thinly sliced pork shoulder and toss to coat. Marinate for at least 20 minutes.
  2. Step 2: While pork marinates, mix 1 cup diced fresh pineapple, 1/4 cup finely diced red onion, 1/4 cup chopped fresh cilantro, 1 minced seeded jalapeño, 1 tsp honey, and 1/4 tsp salt in a small bowl to make pineapple salsa. Set aside.
  3. Step 3: Preheat grill or grill pan to medium-high heat. Grill pork slices for 3-4 minutes per side until cooked through and slightly charred.
  4. Step 4: Warm 8 small corn tortillas on the grill for 30 seconds each side until pliable.
  5. Step 5: Assemble tacos by placing grilled pork on tortillas and topping with pineapple salsa. Serve immediately.

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