Oh, let me tell you about these Al Pastor Tacos with Grilled Pineapple—they’re the kind of meal that makes you close your eyes and just savor every bite. The smoky, spiced pork paired with sweet, charred pineapple? Absolute magic. I first fell in love with this combo at a tiny taco stand in Mexico City, and after years of tweaking, I’ve nailed the marinade at home. The key? Letting the pork soak up all that achiote-orange juice goodness for at least 2 hours (though overnight is even better). Trust me, the wait is worth it—every juicy, flavorful bite will have you reaching for seconds.
Why You’ll Love These Al Pastor Tacos with Grilled Pineapple
These tacos are a total win—here’s why:
- That marinade! Achiote paste, garlic, and orange juice make the pork unbelievably flavorful and tender.
- Grilled pineapple adds a sweet, smoky twist that balances the savory pork perfectly.
- They’re so easy to prep—marinate, grill, assemble, and you’re done.
- Perfect for feeding a crowd or just treating yourself to a little taco night magic.
Ingredients for Al Pastor Tacos with Grilled Pineapple
Here’s everything you’ll need to make these flavor-packed tacos—trust me, each ingredient plays a special role:
- For the marinade:
- 1 lb pork shoulder, thinly sliced (about ¼-inch thick)
- 2 tbsp achiote paste (that vibrant red gold!)
- 1 tbsp garlic, minced (fresh is best)
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp salt
- ½ cup orange juice (freshly squeezed if you’re feeling fancy)
- ¼ cup white vinegar
- For the tacos:
- 1 cup fresh pineapple, sliced into ½-inch rings for grilling
- 8 corn tortillas (the little 6-inch ones are perfect)
- ½ cup cilantro, roughly chopped
- ½ cup white onion, finely diced
- 1 lime, cut into wedges (for that essential squeeze at the end)
Ingredient Notes & Substitutions
No achiote paste? Use 1 tbsp smoked paprika + ½ tsp turmeric for color and earthiness (it won’t taste the same, but it’ll still be delicious). Fresh pineapple is ideal for grilling—canned works in a pinch, but pat it dry first. Pre-sliced pork? Ask your butcher to do it—it saves so much time!
How to Make Al Pastor Tacos with Grilled Pineapple
Alright, let’s get cooking! These tacos come together in a few simple steps, but each one matters—trust me, the details make all the difference.
Step 1: Prepare the Marinade
First, grab a big bowl and whisk together the achiote paste, garlic, cumin, oregano, salt, orange juice, and vinegar. Don’t worry if the achiote paste is a little lumpy at first—just keep stirring until it’s smooth and vibrant red. Now, add your thinly sliced pork and really massage that marinade into every piece. You want each slice coated like it’s wearing a flavor jacket! Pop it in the fridge for at least 2 hours (overnight if you can—it’s a game-changer).
Step 2: Grill the Pineapple
While the pork marinates, fire up the grill or a grill pan to medium-high. Toss on those pineapple slices and let them char for about 2–3 minutes per side—you’re looking for those gorgeous dark grill marks and a caramelized sweetness. Once they’re slightly softened and smoky, chop them into small, bite-sized chunks. Pro tip: Save any juices that drip out—they’re liquid gold for drizzling later!
Step 3: Cook the Pork
Time for the star of the show! Heat your grill or a skillet over medium-high heat. Shake off excess marinade (but don’t rinse it!) and cook the pork in batches so it doesn’t steam. You’ll know it’s done when there’s no pink left and the edges get slightly crispy—about 3–4 minutes per side. Oh, and resist the urge to move it around too much—let it sear properly for maximum flavor.
Step 4: Assemble the Tacos
Warm your tortillas on the grill or stovetop for about 30 seconds per side—just until they’re pliable and slightly toasted. Layer on the pork, a spoonful of grilled pineapple, a sprinkle of onion and cilantro, and a squeeze of lime. That’s it! Dive in while everything’s still warm and juicy. (And yes, it’s totally acceptable to eat standing over the counter—I won’t judge.)
Tips for Perfect Al Pastor Tacos with Grilled Pineapple
After making these tacos more times than I can count (and taste-testing every batch), here are my foolproof secrets:
- Marinate overnight if you can. That extra time lets the pork soak up all the flavors—it transforms from good to “oh-my-goodness-I-need-another-taco” amazing. Even just a few extra hours helps!
- Get your grill or pan screaming hot. You want that pork to sizzle the second it hits the surface for perfect caramelization. If it’s not making noise, it’s not hot enough.
- Don’t skip the pineapple juices. After grilling, scrape up every last drop of those caramelized bits and juices from the cutting board—drizzle them over the tacos for an extra punch of sweetness.
- Serve everything fresh and warm. Cold tortillas are sad tortillas! Keep them wrapped in a clean towel until serving, and have all your toppings prepped and ready to go.
Serving Suggestions for Al Pastor Tacos with Grilled Pineapple
These tacos are fantastic on their own, but if you want to go all out (and trust me, you do), here’s how to turn them into a full-on fiesta:
- Whip up a quick avocado crema—just blend ripe avocado, sour cream, lime juice, and a pinch of salt. It’s creamy, tangy, and perfect for drizzling.
- Serve with Mexican street corn (elote) or a simple cilantro-lime rice. The smoky-sweet flavors pair like a dream.
- Don’t forget the ice-cold beverages—a crisp Mexican lager, horchata, or even a spicy margarita to cut through the richness.
- For a fresh side, toss together a cucumber-jicama salad with lime and chili powder. Crunchy, refreshing, and just spicy enough.
Honestly? Just set everything out family-style and let everyone build their own perfect bite. More napkins, more fun!
Storage & Reheating
Got leftovers? Lucky you! Store the cooked pork and pineapple separately in airtight containers—they’ll keep for up to 3 days in the fridge. When you’re ready for round two, reheat the pork in a hot skillet until just warmed through (no microwaving—trust me, it makes all the difference). Fresh tortillas and toppings are a must, though—always assemble tacos right before eating!
Nutritional Information for Al Pastor Tacos with Grilled Pineapple
Here’s the breakdown for these flavorful tacos—just a heads up, these values are estimates and can vary depending on ingredient brands and portion sizes. But hey, it’s all about balance, right? (And let’s be real, these tacos are worth every bite!)
- Serving Size: 2 tacos
- Calories: 350
- Total Fat: 12g (Saturated Fat: 4g, Unsaturated Fat: 6g)
- Cholesterol: 60mg
- Sodium: 450mg
- Total Carbohydrates: 35g (Fiber: 4g, Sugar: 8g)
- Protein: 25g
Remember, these tacos are packed with fresh ingredients like pineapple, cilantro, and onion, so you’re getting a good dose of vitamins and antioxidants too. Not too shabby for a taco night, huh?
Frequently Asked Questions
Got questions? I’ve got answers! Here are the most common things people ask me about these Al Pastor Tacos with Grilled Pineapple—plus all my tried-and-true tips:
Q1. Can I use chicken instead of pork?
Absolutely! Chicken thighs work best—they stay juicy and soak up the marinade beautifully. Just slice them thin and follow the same steps. The flavor won’t be exactly the same as traditional al pastor, but it’ll still be delicious (and a bit lighter!).
Q2. How can I make these tacos spicier?
Oh, I love this question! Try adding 1-2 chopped chipotle peppers in adobo sauce to the marinade, or sprinkle some crushed red pepper flakes. For serving, top with sliced jalapeños or a drizzle of hot sauce. Just taste as you go—achiote paste already has a little kick!
Q3. What if I can’t find achiote paste?
No worries! Mix 1 tbsp smoked paprika with ½ tsp turmeric for color, plus a pinch of garlic powder and oregano. It won’t replicate the exact earthy flavor of achiote, but it’ll still give you tasty, vibrant tacos. (Check Latin grocery stores or online if you want the real deal!)
Q4. Can I bake the pork instead of grilling?
Yes! Arrange the marinated pork slices on a baking sheet lined with foil and broil on high for 5-7 minutes per side, watching closely so they don’t burn. You’ll miss some smokiness, but the caramelized edges will still be fantastic.
Q5. How do I keep my tortillas from breaking when folding?
Two tricks: 1) Warm them properly—30 seconds per side on a dry skillet until soft and pliable. 2) Double them up! Corn tortillas are fragile, so using two per taco gives extra support (and bonus carbs, which is never a bad thing).
Master Al Pastor Tacos with Grilled Pineapple in Under 2 Hours
Al Pastor Tacos with Grilled Pineapple feature marinated pork, charred pineapple, and fresh toppings for a flavorful meal.
- Prep Time: 2 hours 15 mins
- Cook Time: 20 mins
- Total Time: 2 hours 35 mins
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Halal
Ingredients
- 1 lb pork shoulder, thinly sliced
- 1 cup pineapple, sliced
- 2 tbsp achiote paste
- 1 tbsp garlic, minced
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp salt
- 1/2 cup orange juice
- 1/4 cup white vinegar
- 8 corn tortillas
- 1/2 cup cilantro, chopped
- 1/2 cup onion, diced
- 1 lime, cut into wedges
Instructions
- Mix achiote paste, garlic, cumin, oregano, salt, orange juice, and vinegar to make the marinade.
- Coat pork slices in the marinade and refrigerate for 2 hours.
- Grill pineapple slices until lightly charred, then chop into small pieces.
- Cook marinated pork on a grill or skillet until fully done.
- Warm tortillas on the grill or stovetop.
- Assemble tacos with pork, grilled pineapple, cilantro, and onion.
- Serve with lime wedges.
Notes
- For extra flavor, let pork marinate overnight.
- Use fresh pineapple for the best taste.
- Adjust spice levels by adding or reducing chili powder.
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 8g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg
