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Pork and pineapple tacos

You'll need

¼ pineapple, peeled, cored and chopped 8 cooked tortillas   Pineapple-marinated pork 5 garlic cloves, finely chopped 1 tsp chopped canned chipotle chilli in adobo 190 ml fresh pineapple juice 25 ml white vinegar ½ tsp ground cumin 2 tbsp coarsely chopped fresh oregano ½ tsp sweet paprika 500 gm pork neck, thinly sliced and cut into 3cm strips 25 ml canola oil   Green salsa 2 tbsp finely chopped green capsicum ¾ tsp finely chopped long green chill, seeds removed 1 tsp finely chopped onion ½ green tomato 1/3 cup coriander 2 tsp lime juice Pinch each of salt and caster sugar to taste


  • 01
  • For pineapple-marinated pork, combine garlic, chipotle, pineapple juice, vinegar, cumin, oregano and paprika in a bowl. Add pork and a good pinch salt and stand to marinate for 4 minutes (but no longer or the acid in the juice will break down the pork).
  • 02
  • Meanwhile, for green salsa, process ingredients in a blender until smooth. Check seasoning and set aside. Makes ½ cup.
  • 03
  • Drain pork, then toss in canola oil. Cook in batches in a char-grill pan over high heat, turning occasionally, until caramelised (1-2 minutes).
  • 04
  • Briefly warm tortillas in a non-stick pan. Place a spoonful of grilled marinated pork on each tortilla, add a few chunks of pineapple and 1-2 teaspoons of green salsa and serve.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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