Grilled Spicy Chipotle Pork Tacos with Pineapple Salsa

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

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.

Tender grilled pork marinated in smoky chipotle and lime, served in warm corn tortillas topped with fresh pineapple salsa for a perfect balance of heat and sweetness. This Mexican-inspired pork recipe, ready in about 50 minutes, pairs pork shoulder, chipotle peppers in adobo, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 10 min Serves 4 Mexican cuisine 320 cal/serving

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Ingredients

1 lb, thinly sliced pork shoulder
2 tbsp minced chipotle peppers in adobo
3 tbsp fresh lime juice
2 tbsp olive oil
1 tsp ground cumin
1 tsp salt
0.5 tsp black pepper
1 cup diced pineapple
0.25 cup finely chopped red onion
0.25 cup chopped fresh cilantro
1 seeded and minced jalapeño
8 small corn tortillas
4 for serving lime wedges

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Instructions

Step 1: In a bowl, combine 2 tbsp minced chipotle peppers in adobo, 3 tbsp fresh lime juice, 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp salt, and 0.5 tsp black pepper. Add 1 lb thinly sliced pork shoulder and toss to coat evenly. Marinate for at least 30 minutes.
Step 2: Meanwhile, prepare the pineapple salsa by mixing 1 cup diced pineapple, 0.25 cup finely chopped red onion, 0.25 cup chopped fresh cilantro, and 1 minced seeded jalapeño in a separate bowl. Set aside.
Step 3: Preheat a grill or grill pan to medium-high heat. Grill the pork slices for about 3-4 minutes per side until nicely charred and cooked through.
Step 4: Warm 8 small corn tortillas on the grill for 30 seconds per side until pliable.
Step 5: Assemble tacos by placing grilled pork on each tortilla and topping with pineapple salsa. Serve with lime wedges for squeezing over.