Grilled Pineapple and Jerk-Spiced Pork Tacos with Cilantro Lime Slaw

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

Juicy pork marinated in spicy jerk seasoning paired with caramelized grilled pineapple, served in corn tortillas with a zesty cilantro lime slaw. This Mexican recipe, ready in about 40 minutes, pairs pork shoulder, cut into 1/2-inch strips, jerk seasoning, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 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.

Ingredients

• 1 lb pork shoulder, cut into 1/2-inch strips
• 2 tbsp jerk seasoning
• 2 tbsp olive oil
• 1 cup fresh pineapple, sliced into 1/2-inch rounds
• 8 small corn tortillas
• 2 cups green cabbage, shredded
• 1/4 cup cilantro, chopped
• 3 tbsp lime juice
• 1 tbsp honey
• 1 tsp salt
• 1/2 tsp black pepper
• 2 stalks scallions, thinly sliced

The instant-read thermometer we’d check this pork with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: In a medium bowl, toss 1 lb pork shoulder strips with 2 tbsp jerk seasoning and 2 tbsp olive oil until evenly coated. Marinate for at least 20 minutes at room temperature.
2. Step 2: Preheat grill or grill pan to medium-high heat (about 400°F). Grill 1 cup fresh pineapple slices for 3-4 minutes per side until caramelized with grill marks. Remove and chop into bite-sized pieces.
3. Step 3: Grill marinated pork strips for 4-5 minutes per side until nicely charred and cooked through to 145°F internal temperature.
4. Step 4: In a separate bowl, combine 2 cups shredded green cabbage, 1/4 cup chopped cilantro, 3 tbsp lime juice, 1 tbsp honey, 1 tsp salt, 1/2 tsp black pepper, and 2 thinly sliced scallions. Toss to make a tangy slaw.
5. Step 5: Warm 8 small corn tortillas on the grill for 30 seconds per side. Assemble tacos by layering pork strips, grilled pineapple pieces, and a generous spoonful of cilantro lime slaw. Serve immediately.