Pork and pineapple go hand in hand, which is why these Grilled Pork and Pineapple Tacos promise to be your next taco night hit! When you prepare Taste of Scan’s incredible flower-fed, Omega-3 pork, you’ll enjoy clean, fresh flavour along with the extra benefit of eating healthier. This Grilled Pork and Pineapple Taco recipe is full of delicious summer flavours-- pork and pineapple are a long-time favorite flavor combo for a reason!
Add some red onion, sweetened by the heat of the grill, and these grilled pork and pineapple tacos are perfection. We dressed the tacos very simply with fresh tomatoes and cilantro, plus a squeeze of fresh lime. You can add guacamole or sour cream to taste if you’d like, but it’s not necessary.
Grilled Pork and Pineapple Taco Recipe
- 2 tsp. cumin
- 1 tsp. ancho chili powder
- 1/2 tsp. chipotle powder
- 1/2 tsp. garlic powder
- 1/2 tsp. dried oregano
- 1/4 tsp. onion powder
- 1/4 tsp. black pepper
- 1/4 tsp. kosher salt
- big pinch ground cloves
- 1 small to medium fresh pineapple, cut into thin vertical spears
- 1 medium red onion, sliced into 3 to 4 rings (leaving the rings connected)
- 12 to 16 medium tortillas
- small tomatoes, sliced in half
- chopped fresh cilantro
- fresh lime wedges
In a small bowl, whisk together all spices (first nine ingredients). Brush your sliced pork loin with oil then sprinkle spice mixture evenly onto both sides of each piece of pork, using all of the spice mixture.
Place pineapple spears and onion slices on a separate pan. Brush both sides of the onion slices very lightly with olive oil and season with black pepper and salt.
Heat grill to medium-high heat, making sure the grates are clean and then oiled. (To oil the grates, add some oil to a small bowl. Then fold a paper towel and dip it into the oil until the paper towel is drenched. Using tongs, run the paper towel over the grates repeating until thoroughly oiled.)
First grill the tortillas, laying them right on the hot grates for a few seconds, then flip and grill the second side. Remove from grill.
Check to make sure your grill is still well-oiled, then place your pineapple spears onto the hot grates. Grill for 1 to 3 minutes per side, or until charred to your liking. Use tongs for quick flipping. Remove pineapple from grill and once they have cooled, chop spears into 1.5cm chunks.
Check to make sure your grill is still well-oiled, then place your onion slices onto the hot grates. Grill for 1 to 3 minutes per side, or until charred to your liking. Use tongs for quick flipping. Remove onion slices from grill and once they have cooled, chop into 1.5cm chunks.
Oil grates again, then place your pork on the grill for about 2 minutes on each side, until the internal temperature reaches 65 degrees Celsius (approx 145 degrees Fahrenheit) followed by a 3-minute rest time. Then place pork on a cutting board and slice each piece into thin strips. This method seasons and grills more overall surface area of the pork, adding an extra punch of flavor and texture.
For taco assembly, offer tortillas, Taste of Scan pork, pineapple, onion, tomatoes, cilantro, and lime wedges to make tacos as you please.
Taste of Scan’s delicious, juicy and tender flower-fed pork has an amazing flavour and texture, as well as being easier to cook with, so it is no surprise that many top Hong Kong restaurants have chosen our natural, premium pork for their menus.
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