This Pork Tenderloin Tacos with pineapple salsa recipe uses smart ingredient choices to make a restaurant-style dish easy enough for a weeknight or casual gathering.

A pork taco topped with pineapple salsa, avocado and crumbled cheese on brown parchment paper.

Pork Tenderloin Tacos

If you’ve ever enjoyed an al pastor taco and love that succulent combination of pork marinated in pineapple, you’ve come to the right place.

This isn’t a strictly authentic Mexican recipe, but my interpretation of it using grilled pork tenderloin, that’s easy enough for a weeknight or a casual weekend gathering.

Grilled Pork Tenderloin is something that’s on my family’s dinner menu at least once a week, all summer long, every summer. I’ve grilled pork tenderloin hundreds of times, and turning it into tacos is such a great way to serve it.

Grab your grilling tongs and let’s make these pork and pineapple tacos topped with all the good things like avocado and cheese!

Why you’ll love these Pork and Pineapple Tacos

  • The sweetness of the pineapple paired with the savory pork creates a burst of flavor in every single bite.
  • Lean pork tenderloin keeps these tacos light tasting for hot summer days, and pineapple adds a boost of vitamin C.
  • This recipe can be enjoyed year-round, by using a grill pan indoors in the colder months.
Ingredients on a dark surface, including red meat, vegetables, herbs, spices, fruits, cheese and tortillas.

Pineapple Pork Tacos ingredients

For the pork tacos

  • pork tenderloin – the star ingredient that provides lean, tender and flavorful protein.
  • chipotle peppers in adobo sauce – this canned product provides smoky, spicy depth of flavor to the pork marinade.
  • garlic – infuses the pork with rich, aromatic flavor.
  • onion – for making the pork marinade, and you’ll also be using onion in the salsa. I like to use red onion for the pretty color, but white onion works fine, too.
  • pineapple – you’ll be pureeing some when you make the pork marinade, and you’ll also be using some in the salsa.
  • vinegar – this helps tenderize the pork. I like apple cider vinegar here, but regular white vinegar is good in a pinch.
  • lime juice – for making the pork marinade, and you’ll also be using some in the salsa.
  • honey – adds a touch of sweetness to the marinade.
  • salt and pepper – seasons the marinade, and also the salsa.
  • oil – adding oil to the pork marinade helps prevent it from sticking to the grill.

Additional ingredients for the pineapple salsa

  • tomato – adds a sweet but acidic flavor that balances the sweetness of the pineapple.
  • jalapeno – brings the heat! You can use as much or as little as you prefer. You can also add extra Pickled Jalapenos as a garnish, if you have them on hand.
  • cilantro – adds a fresh herbaceous note.

For serving

  • tortillas – I used corn tortillas here, but I like both flour and corn tortillas equally for this recipe.
  • avocado – adds a creamy richness to the taco.
  • cotija cheese – a crumbly, salty Mexican cheese that adds tangy flavor.
  • hot sauce – if you want to add an extra layer of heat.

How to make Pork Tacos with Pineapple

Before and after images of pineapple, onion, chipotle pepper, garlic and spices being pureed in a food processor.

1. PUREE. Puree the chipotle peppers, adobo sauce, garlic, onion, pineapple, vinegar, lime juice, honey, salt, pepper and oil in a food processor until smooth.

A zip top plastic bag filled with meat in a red marinade.

2. MARINATE. Place the sliced pork in a large zip-top plastic bag and pour the marinade over the meat. Seal the bag and refrigerate for 30 minutes to 1 hour.

Before and after images of pineapple salsa being stirred together in a glass bowl.

3. SALSA. In a medium bowl, stir together all of the ingredients for the pineapple salsa and set aside.

Pork being grilled.

4. GRILL. Remove the pork pieces from the marinade and transfer them to a preheated outdoor grill. Cook until the internal temperature reaches 145 degrees F, turning the pieces once halfway through cooking. You should also grill the tortillas for 30 seconds or until they are soft and pliable.

Pork tenderloin tacos garnished with pineapple salsa, sliced avocado, jalapenos and crumbled white cheese on a textured plate.

5. ASSEMBLE. Allow the pork to rest for 5 minutes, then dice it up and serve it in the tortillas, topped with the pineapple salsa, avocado, cotija and hot sauce, if using.

Pork Taco variations

  • TROPICAL – Add mango or papaya to the salsa, along with the pineapple, for even more tropical flavor.
  • VEGETARIAN – Substitute grilled portobello mushrooms or tofu for the pork for a vegetarian-friendly version.
  • CREAMY CONDIMENT – Fish Taco Sauce isn’t just for seafood, it’d be great on these pork tacos, too.
Pork pineapple tacos being garnished with salsa on top of brown parchment paper.

Pineapple Pork Tacos Home Chef Tips

  • Take care to make sure the pork slices are indeed at least 1-inch thick before they go in the marinade. It’s fine if they’re a bit thicker, but any thinner than that and the pineapple juice will likely break the meat down very fast, and it will fall apart on the grill!
  • Look for canned chipotles in adobo sauce in the Mexican foods section of your grocery store. You’ll be fishing 1 to 2 of the whole chipotle peppers out of the can to use, along with an extra tablespoon of the adobo sauce they are packed in.
Pork and pineapple tacos garnished with sliced avocado, jalapenos and crumbled white cheese in a taco holder on a dark platter.

How to serve Pork Pineapple Tacos

Add some side dishes and a drink to turn these pork pineapple tacos into a complete meal:

Storing Pork Tenderloin Tacos

Pork tacos with pineapple are best eaten the day they are made, but you can store any leftover pork and taco fixings in separate containers in the refrigerator for up to a day. Reheat the pork in a 300 degree F oven until warmed through, then assemble fresh tacos when ready to eat.

Pork tacos with pineapple topped with avocado and crumbled cheese on brown parchment paper.

Pork and Pineapple Tacos FAQs

How do you cook pork tenderloin so it’s not tough?

To ensure pork tenderloin is tender and juicy, use an instant read thermometer to check on the meat as it cooks. You’re looking for an internal temperature of 145 degrees F and no higher when it’s done. Then, let the meat rest a few minutes before slicing to help the juices redistribute throughout the meat.

Is there a difference between pork loin and pork tenderloin?

Yes. Pork tenderloin is a long, thin cut that comes from a muscle running alongside the pig’s backbone. Pork loin is a wider, flatter cut that also comes from the back of the pig. Tenderloin is very tender but can dry out if overcooked, while loin is more forgiving to cook but isn’t as tender.

Pineapple pork tacos garnished with sliced avocado, jalapenos and crumbled white cheese in a taco holder on a dark platter.

More Foxes Love Lemons Favorites

A pork taco topped with pineapple salsa, avocado and crumbled cheese on brown parchment paper.

Pork Tacos with Pineapple

Author: Lori Yates
Yield: 4 servings
Prep: 35 minutes
Cook: 6 minutes
Additional Time: 35 minutes
Total: 1 hour 16 minutes
This Pork Tenderloin Tacos with pineapple salsa recipe uses smart ingredient choices to make a restaurant-style dish easy enough for a weeknight or casual gathering.
5 from 1 rating
Print Recipe Pin Recipe Leave a Review

Ingredients

For the Pork:

  • 3 garlic cloves
  • 1 – 2 chipotle peppers in adobo plus 1 tablespoon adobo sauce from can
  • Juice of 1 lime
  • 1 cup fresh pineapple roughly chopped
  • ¼ medium red onion roughly chopped
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons vegetable oil
  • 1 tablespoon honey
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 pork tenderloin about 1 pound, cut crosswise into 1-inch-thick slices

For the Pineapple Salsa:

  • 1 Roma tomato finely chopped
  • ½ jalapeno pepper seeded and minced
  • 1 cup finely chopped fresh pineapple
  • 2 tablespoons chopped fresh cilantro leaves
  • 2 tablespoons finely chopped red onion
  • 1 tablespoon fresh lime juice
  • ½ teaspoon kosher salt

For Serving:

  • 8 4-inch corn or flour tortillas
  • 1 avocado pitted, peeled and sliced
  • ¼ cup crumbled cotija cheese
  • Hot sauce optional

Instructions

Make the Pork:

  • Add garlic, chipotle peppers and adobo sauce, lime juice, pineapple, onion, vinegar, oil, honey, salt and pepper to bowl of food processor fitted with knife blade attachment and puree until smooth.
  • Place pork in large zip-tight plastic bag; pour marinade over pork. Seal bag and refrigerate at least 30 minutes or up to 1 hour.

Make the Pineapple Salsa:

  • In medium bowl, stir together tomato, jalapeno, pineapple, cilantro, onion, lime juice and salt until well combined. Refrigerate until ready to serve.
  • Preheat outdoor grill for direct grilling over medium-high heat. Remove pork from marinade; discard marinade. Transfer pork to grill and cook 4 to 5 minutes or until internal temperature reaches 145 degrees F, turning once halfway through cooking. Remove pork from grill and let rest 5 minutes. Leave grill on to warm tortillas.
  • To serve, grill tortillas 30 seconds or until soft and pliable, turning once. Dice pork and divide over tortillas. Garnish tacos with avocado, cheese, Pineapple Salsa, and hot sauce, if using.

Notes

  • Take care to make sure the pork slices are indeed at least 1-inch thickbefore they go in the marinade. It’s fine if they’re a bit thicker, but any thinner than that and the pineapple juice will likely break the meat down very fast, and it will fall apart on the grill!
  • Look for canned chipotles in adobo sauce in the Mexican foods section of your grocery store. You’ll be fishing 1 to 2 of the whole chipotle peppers out of the can to use, along with an extra tablespoon of the adobo sauce they are packed in.
Serving: 2tacos, Calories: 485kcal, Carbohydrates: 47g, Protein: 30g, Fat: 22g, Saturated Fat: 5g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 9g, Trans Fat: 0.1g, Cholesterol: 82mg, Sodium: 776mg, Potassium: 974mg, Fiber: 9g, Sugar: 15g, Vitamin A: 337IU, Vitamin C: 56mg, Calcium: 125mg, Iron: 3mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?Leave a Review below or share a photo and tag me on Instagram @foxeslovelemons with the hashtag #foxeslovelemons.
© Foxes Love Lemons LLC. Images registered with U.S. Copyright Office.