Grilled Pork and Pineapple Tacos

Ever since my honeymoon in Mexico (over 3 years ago already!), I’ve been obsessed with Mexican food. I love pretty much all of it, but I especially like the flavors that are more out of the ordinary. We have a great taco shop here that makes a delicious chili-citrus pork taco with pineapple salsa. The combination  of pork with pineapple is wonderful, and was my inspiration for this dish.

Instead of using chili, I used a rub of sweeter spices. I also grilled the pineapple to bring out its sweetness. For easy assembly, I cut the pork and pineapple into 1-inch cubes before seasoning it, then grilled it on skewers. That way you can just put it right onto your tortilla to serve! You’ll want to do some skewers of all meat and some of all fruit because they need to cook for different amount of time. This also prevents cross-contamination from the pork to the pineapple.

I served these with green sauce and fresh cilantro with a side of tostones for a delicious meal. Add a pitcher of margaritas and you’re ready for a party!

Grilled Pork and Pineapple Tacos

• 2 tsp sugar
• 2 tsp cumin
• 1/2 tsp coriander
• 1/2 tsp cinnamon
• 1/4 tsp crushed red pepper
• 1 Tbs olive oil
• 1 lb boneless pork chop, cut into 1-inch cubes
• 1/2 fresh pineapple, cut into 1-inch cubes
• Flour tortillas, green sauce, and cilantro for serving

In a small bowl, combine first 5 ingredients (through olive oil). Toss pork and pineapple with the spice mixture to coat. Arrange onto skewers, keeping meat and fruit separate. Grill pork over medium-high heat for 12 minutes or until cooked through. About halfway through, add skewers of pineapple to the grill. Grill pineapple about 3 minutes on each side.

Serve with tortillas, green sauce, and cilantro.

Serves 4.