Spiced Oaxacan Pork Longaniza with Charred Pineapple Salsa

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

A savory pork longaniza sausage pan-seared and served with a sweet and smoky charred pineapple salsa to brighten every bite. This Mexican-inspired pork recipe, ready in about 35 minutes, pairs Oaxacan longaniza sausage links, fresh pineapple, diced, red bell pepper, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 Oaxacan longaniza sausage links
• 1 cup fresh pineapple, diced
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1 small jalapeño, seeded and minced
• 2 tbsp fresh lime juice
• 2 tbsp fresh cilantro, chopped
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 lb Oaxacan longaniza sausage links and cook, turning occasionally, for 12-15 minutes until browned and cooked through with crisp edges. Remove sausage and keep warm.
2. Step 2: While sausages cook, preheat a grill pan or cast iron skillet over medium-high heat. Toss 1 cup diced fresh pineapple with 1 tbsp olive oil and 1/2 tsp salt. Grill pineapple pieces for 3-4 minutes per side until charred and caramelized.
3. Step 3: In a bowl, combine the charred pineapple with 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 1 small minced jalapeño, 2 tbsp fresh lime juice, 2 tbsp chopped fresh cilantro, and 1/2 tsp black pepper. Stir gently to blend.
4. Step 4: Slice the cooked longaniza into 1/2-inch pieces and serve topped with the charred pineapple salsa for a vibrant contrast of smoky, spicy, and sweet flavors true to Oaxacan culinary traditions.