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

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 tacos & burritos ready in about 150 minutes blends jerk seasoning, olive oil, pineapple rings, fresh 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 480 calories and feeds 6, 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: 20 min Cook: 130 min Serves 6 Caribbean cuisine 480 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Grilled Pineapple and Jerk-Spiced Pulled Pork Tacos with Mango Salsa take to make?

Total time is about 150 minutes (20 min prep + 130 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Grilled Pineapple and Jerk-Spiced Pulled Pork Tacos with Mango 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 Pineapple and Jerk-Spiced Pulled Pork Tacos with Mango 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 Pineapple and Jerk-Spiced Pulled Pork Tacos with Mango 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 Pineapple and Jerk-Spiced Pulled Pork Tacos with Mango Salsa?

Caribbean 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.

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