Grilled Ancho Chili Pork Tacos with Pineapple Salsa
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-inspired tacos & burritos ready in about 55 minutes pairs pounds pork shoulder, thinly sliced, tablespoons ancho chili powder, teaspoon 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.
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
Instructions
- 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.
- 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.
- 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.
- Step 4: Warm 12 small corn tortillas on the grill for 30 seconds each side until pliable.
- Step 5: Assemble tacos by layering grilled pork slices on each tortilla and topping with 2-3 tablespoons pineapple salsa. Serve immediately.
Frequently asked questions
How long does Grilled Ancho Chili Pork Tacos with Pineapple Salsa take to make?
Total time is about 55 minutes (40 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 Grilled Ancho Chili 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 teaspoon ground cumin from drying out.
Can I substitute ingredients in Grilled Ancho Chili 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 Grilled Ancho Chili Pork Tacos with Pineapple Salsa for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Grilled Ancho Chili 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.
