Grilled Ancho-Chili Spiced Pork Tacos with Pineapple Salsa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Smoky ancho chili-rubbed pork grilled and served in warm corn tortillas topped with a fresh pineapple salsa for a balance of spicy and sweet. This mexican-inspired pork ready in about 30 minutes blends pork shoulder, thinly sliced, ancho chili powder, ground cumin into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 15 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, combine 2 tbsp ancho chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Rub this spice blend evenly over 1 lb thinly sliced pork shoulder.
  2. Step 2: Heat 2 tbsp olive oil in a grill pan over medium-high heat. Grill the pork slices for 3-4 minutes per side until nicely charred and cooked through.
  3. Step 3: In a separate bowl, mix 1 cup diced pineapple, 1/4 cup finely chopped red onion, 2 tbsp chopped cilantro, 2 tbsp lime juice, and 1 small minced jalapeño to make the fresh salsa.
  4. Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side. Assemble the tacos by placing pork slices in each tortilla and topping with pineapple salsa.

Equipment for this recipe

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Frequently asked questions

How long does Grilled Ancho-Chili Spiced Pork Tacos with Pineapple Salsa take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Grilled Ancho-Chili Spiced Pork Tacos with Pineapple Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Grilled Ancho-Chili Spiced 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 Spiced Pork Tacos with Pineapple Salsa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Spiced Pork Tacos with Pineapple Salsa?

Mexican pork 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.

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