Grilled Ancho Chili Pork Tacos with Pineapple Salsa

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

Spiced pork grilled over high heat and layered in warm tortillas with a fresh pineapple salsa for a vibrant Mexican street food experience. This Mexican recipe, ready in about 55 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 330 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.

Ingredients

• 1.5 pounds pork shoulder, thinly sliced
• 2 tablespoons ancho chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 12 small corn tortillas
• 1 cup fresh pineapple, diced
• 1/4 cup red onion, finely diced
• 1 jalapeño, seeded and minced
• 3 tablespoons cilantro, chopped
• 2 tablespoons lime juice
• 1/2 teaspoon salt

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Instructions

1. Step 1: In a large bowl, combine 2 tablespoons ancho chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 2 tablespoons olive oil. Add 1.5 pounds thinly sliced pork shoulder and toss to thoroughly coat. Let marinate for at least 30 minutes.
2. Step 2: While the pork marinates, prepare the pineapple salsa by mixing 1 cup diced fresh pineapple, 1/4 cup finely diced red onion, 1 minced jalapeño (seeded), 3 tablespoons chopped cilantro, 2 tablespoons lime juice, and 1/2 teaspoon salt in a small bowl. Refrigerate until serving.
3. Step 3: Preheat a grill or grill pan over medium-high heat. Grill the pork slices for 3-4 minutes per side until nicely charred and cooked through.
4. Step 4: Warm 12 small corn tortillas on the grill for 30 seconds each side until pliable.
5. Step 5: Assemble tacos by layering grilled pork slices on each tortilla and topping with 2-3 tablespoons pineapple salsa. Serve immediately.