Pulled pork tacos are already an easy dinner, but adding grilled pineapple salsa gives them a fresh, sweet-and-smoky flavor that makes them feel a little more special. The warm pulled pork, charred pineapple, peppers, red onion, cilantro, and lime all work together without making the recipe difficult.
I especially like this recipe for warm-weather dinners because most of the work happens on the grill and the prepared pulled pork keeps things simple. It fits right in with the kind of easy summer dinners I want when I would rather spend the evening outside than in the kitchen.
The Grilled Pineapple Makes the Difference
Fresh pineapple is already sweet and juicy, but grilling gives it a completely different flavor. The heat caramelizes the outside while adding a little smokiness that works especially well with barbecue-style pulled pork.
The poblano goes onto the grill at the same time, so the salsa gets another layer of roasted flavor without adding extra work. Jalapeño brings some heat, while lime and cilantro keep everything tasting fresh.
If pineapple salsa is already a favorite at your house, my fresh pineapple salsa is another easy option for taco nights, cookouts, and summer snacking.
An Easy Shortcut for Pulled Pork Tacos
Using prepared pulled pork is what makes this recipe especially practical. There is no need to cook a pork shoulder for hours before you can start making tacos. Heat the pulled pork according to the package directions while the pineapple and peppers are on the grill, and everything comes together quickly.
I use a 16-ounce package for 12 tacos. A sauced pulled pork works particularly well because it gives the tacos plenty of flavor without needing another sauce or seasoning mixture.
For another easy dinner built around the same shortcut, BBQ pulled pork with macaroni and cheese is a completely different way to turn prepared pulled pork into a family meal.
Adjusting the Heat
The pineapple naturally balances the peppers, so these tacos have plenty of flavor without needing to be extremely spicy. You can easily adjust the heat depending on who is eating.
- Remove the seeds and membranes from the jalapeño for a milder salsa.
- Leave some jalapeño seeds in if you want more heat.
- Add extra poblano for smoky pepper flavor without dramatically increasing the spice.
- Serve hot sauce on the side so everyone can adjust their own tacos.
That flexibility makes these easy to serve for a family dinner or casual get-together.
Corn or Flour Tortillas
I prefer corn tortillas here because their flavor works nicely with the pork and grilled pineapple, but flour tortillas are perfectly fine if that is what your family prefers.
Whatever you choose, warm the tortillas before serving. A few seconds per side on a dry skillet or directly on the grill makes them softer, more flexible, and much less likely to split when you fill them.
For another quick tortilla-based dinner, easy chili tacos are handy when you want something hearty without a lot of prep.
What to Serve with Pulled Pork Tacos
These tacos already have plenty going on, so I usually keep the sides simple. Black beans, rice, grilled corn, tortilla chips, or a crisp salad all work well without competing with the pineapple salsa.
They are also a good choice for backyard meals because most of the components can be prepared ahead of time. The grilled pineapple salsa can be made a few hours before serving and refrigerated until taco time. If the grill is already going for a cookout, these would also fit naturally alongside other backyard grilling ideas.
Storing Leftovers
Store the pulled pork and pineapple salsa separately in covered containers in the refrigerator. Keeping the tortillas and toppings separate prevents everything from becoming soggy.
According to the USDA’s guidance for leftovers, cooked leftovers should generally be refrigerated promptly and used within three to four days. Reheat only the pork, then assemble fresh tacos with the chilled salsa and toppings.
Pulled Pork Tacos with Grilled Pineapple Salsa
Ingredients
- 1 16 oz package prepared pulled pork
- 12 corn tortillas
- 4 fresh pineapple slices about 1/4-inch thick
- 1 small poblano pepper halved and seeded
- ½ red onion thinly sliced
- 1 jalapeño pepper seeded and finely chopped
- 1 ½ cups shredded cheddar cheese
- 1 tbsp chopped fresh cilantro
- Juice of 1 lime
- 2 tbsp olive oil
- Salt and freshly ground black pepper to taste
Instructions
- Preheat the grill to medium-high heat, about 400–450°F, and lightly oil the grill grates.
- Place the pineapple slices and poblano pepper on the grill. Grill for 4–5 minutes per side, or until lightly charred and tender.
- Remove the pineapple and poblano from the grill and allow them to cool for about 5 minutes.
- While the pineapple and poblano cool, heat the pulled pork according to the package directions.
- Dice the grilled pineapple and poblano and place them in a medium bowl.
- Add the jalapeño, cilantro, lime juice, and olive oil. Toss to combine and season with salt and black pepper to taste.
- Warm the corn tortillas until soft and pliable.
- Divide the heated pulled pork among the tortillas. Top with grilled pineapple salsa, sliced red onion, and shredded cheddar cheese.
Nutrition
Nutrition information has been calculated using an autogenerating online calculation and is intended for informational purposes. For accurate nutritional information, you should calculate the nutritional information with the actual ingredients used.
Save these pulled pork tacos with grilled pineapple salsa on Pinterest for an easy taco-night dinner with the perfect mix of sweet, smoky, savory, and spicy flavors.
