Grilled Pineapple and Jerk-Spiced Pork Tacos

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

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.

Juicy pork marinated in bold jerk spices paired with sweet grilled pineapple, served in soft tortillas for a vibrant taco experience. This Mexican recipe, ready in about 55 minutes, pairs pork shoulder, jerk seasoning, olive oil 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: 40 min Cook: 15 min Serves 4 Caribbean cuisine 360 cal/serving

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Ingredients

1 lb, thinly sliced pork shoulder
2 tbsp jerk seasoning
1 tbsp olive oil
4 rings, fresh pineapple rings
8 small corn tortillas
1 small, thinly sliced red onion
1/4 cup chopped fresh cilantro
4, for serving lime wedges
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: In a bowl, toss 1 lb thinly sliced pork shoulder with 2 tbsp jerk seasoning, 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Cover and marinate in the refrigerator for at least 30 minutes.
Step 2: Preheat grill or grill pan to medium-high heat. Grill 4 fresh pineapple rings for 3-4 minutes per side until caramelized and grill marks appear. Remove and cut into bite-sized chunks.
Step 3: Grill the marinated pork slices for 3-5 minutes per side until cooked through and slightly charred.
Step 4: Warm 8 small corn tortillas on the grill for 30 seconds each side until pliable.
Step 5: Assemble tacos by dividing grilled pork and pineapple chunks evenly among tortillas. Top with thinly sliced 1 small red onion and 1/4 cup chopped fresh cilantro. Serve immediately with 4 lime wedges for squeezing.