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Pork and Pineapple Tacos | Kita Roberts GirlCarnivore.com

Pork and Pineapple Tacos

Course Main Course
Cuisine American, Mexican
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 550kcal


  • 1 ½ lbs boneless country style pork ribs cut into ¼" slices
  • salt and pepper
  • 2 tbs vegetable oil
  • 1 onion diced
  • 4 garlic cloves minced
  • 1 teaspoon cumin
  • 1 pineapple cored and diced into bite sized pieces
  • ¼ cup fresh pineapple juice
  • 2 tbs minced chipotle chile peppers in adobe sauce
  • ½ cup fresh chopped cilantro
  • Corn tortillas warmed


  • Heat 1 tbs oil in a large skillet over medium high heat. 
  • Season the pork with salt and pepper. 
  • Add the pork to the skillet and cook until no longer pink, turning as needed, about 5 minutes. Transfer to a plate, set aside.
  • Add the remaining 1 tbs oil to the skillet. Reduce the heat to medium. 
  • Add the onion and cook until beginning to brown, about 4 minutes. 
  • Add the garlic and cumin, cook 30 seconds. 
  • Add the pork and any juices back to the pan with the pineapple, pineapple juice, and chipotle pepper. 
  • Bring to a simmer and cook for 10 minutes, until thickened and the pork is cooked through. 
  • Remove from heat, stir in the cilantro and season as needed.


Cook's Country Magazine Feb/Mar 2014


Calories: 550kcal | Carbohydrates: 40g | Protein: 21g | Fat: 35g | Saturated Fat: 14g | Cholesterol: 95mg | Sodium: 107mg | Potassium: 615mg | Fiber: 5g | Sugar: 28g | Vitamin A: 130IU | Vitamin C: 112.6mg | Calcium: 64mg | Iron: 2.2mg