Spiced Oaxacan Pork Longaniza with Charred Pineapple Salsa

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

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.

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.

Prep: 15 min Cook: 20 min Serves 4 Mexican cuisine 420 cal/serving

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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

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Instructions

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.
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.
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.
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.