Grilled Pineapple and Jerk-Spiced Pulled Pork Tacos with Mango Salsa

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

Sweet grilled pineapple and spicy jerk-seasoned pulled pork come together in soft corn tortillas, topped with a fresh mango salsa that balances heat and sweetness. This Caribbean-inspired taco and burrito recipe, ready in about 150 minutes, pairs jerk seasoning, olive oil, pineapple rings, fresh for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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

• 2 lbs pork shoulder, trimmed and cut into large chunks
• 3 tbsp jerk seasoning
• 2 tbsp olive oil
• 4 pineapple rings, fresh
• 12 small corn tortillas
• 1 large mango, peeled and diced
• 1 small red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Rub 2 lbs pork shoulder chunks evenly with 3 tbsp jerk seasoning and 2 tbsp olive oil. Cover and marinate in the refrigerator for at least 2 hours or overnight.
2. Step 2: Preheat grill to medium-high heat (about 400°F). Grill 4 pineapple rings for 3-4 minutes per side until charred and caramelized, then chop into bite-sized pieces.
3. Step 3: Grill the pork chunks over indirect heat for about 2 hours, turning occasionally, until very tender and an internal temperature of 195°F is reached. Let rest for 15 minutes, then shred with two forks.
4. Step 4: In a bowl, combine 1 diced mango, 1 small diced red bell pepper, 1/4 cup finely chopped red onion, 1/4 cup chopped fresh cilantro, 2 tbsp lime juice, 1 tsp salt, and 1/2 tsp black pepper to make the salsa.
5. Step 5: Warm 12 small corn tortillas on the grill for 30 seconds per side. Assemble tacos by layering shredded jerk pork, grilled pineapple pieces, and mango salsa on each tortilla. Serve immediately.