Pork Pineapple Street Tacos
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
Tex-Mex
Servings
4-6
Prep Time
10 minutes
Cook Time
15 minutes
If you're looking for an easy weeknight dinner that delivers bold flavor with minimal prep, these Crispy Mango Habanero Pork & Pineapple Street Tacos are the answer. Tender pork loin is seasoned with Grill Your Ass Off Crispy Mango Habanero Seasoning, then cooked alongside sweet pineapple, bell peppers, and onions on a flat top griddle. Finished with a crispy Oaxaca cheese-crusted tortilla, these tacos combine sweet, savory, and spicy flavors in every bite.
Perfect for the backyard griddle, Blackstone, Decada, or cast iron skillet, this recipe comes together in less than 30 minutes and is guaranteed to become a family favorite.
Ingredients
-
2 lbs pork loin, sliced into thin strips
-
1 red bell pepper, sliced
-
1 green bell pepper, sliced
-
1 large yellow onion, sliced
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1 cup pineapple tidbits, drained
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2 tablespoons butter
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2-3 tablespoons Grill Your Ass Off Crispy Mango Habanero Seasoning
-
8-10 street taco tortillas
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2 cups Oaxaca cheese, shredded
-
Fresh cilantro (optional)
-
Lime wedges (optional)
For the Pork Filling
For the Tacos
Directions
Season the Pork - Place sliced pork loin into a bowl. Drizzle with avocado oil and season generously with Grill Your Ass Off Crispy Mango Habanero Seasoning. Toss until evenly coated.
Cook the Vegetables - Preheat your griddle or flat top to medium-high heat. Add the sliced onions and bell peppers. Cook for 4-5 minutes until softened and lightly caramelized.
Cook the Pork - Push the vegetables to one side of the griddle and add the seasoned pork. Cook for 5-7 minutes, stirring occasionally, until the pork is fully cooked and develops a light sear.
Add the Pineapple - Add pineapple tidbits to the pork mixture and cook for an additional 2-3 minutes. The pineapple will warm through and begin caramelizing, creating the perfect sweet and spicy balance. Mix everything together and remove from direct heat.
Create the Cheese-Crusted Tortillas - Sprinkle a thin layer of Oaxaca cheese directly onto the griddle. Place a tortilla directly on top of the melting cheese and gently press down. Allow the cheese to crisp and adhere to the tortilla for 1-2 minutes before removing. Repeat for remaining tortillas.
Assemble - Fill each cheese-crusted tortilla with the pork, peppers, onions, and pineapple mixture. Top with fresh cilantro and a squeeze of lime if desired. Serve immediately.
Pro Tips
Slice pork loin thin for faster cooking and better texture.
Don't overcook the pineapple; a slight caramelization is all you need.
Oaxaca cheese provides an incredible cheese pull and crispy edge, but Monterey Jack works well too.
Add pickled red onions for extra acidity and color.
Recipe Note
This recipe is designed for flat top griddles such as the Decada, Blackstone, Halo, Camp Chef, or any large cooking surface where vegetables, meat, and tortillas can be prepared simultaneously.
The sweet pineapple complements the mango and habanero flavors while the crispy Oaxaca cheese creates a restaurant-quality taco experience at home.
Find Similar Recipes
- Protein(s): Pork Recipes
- Products: Crispy's mango habanero
- Category: Main dish
- Cuisine: American Mexican
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