Chef's Recipes

Pork and pineapple tacos

Australian Gourmet Traveller recipe for pork and pineapple tacos by Ben Shewry.

By Ben Shewry
  • 25 mins preparation
  • 5 mins cooking
  • Serves 8
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Pork and pineapple tacos


  • 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


  • 1
    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).
  • 2
    Meanwhile, for green salsa, process ingredients in a blender until smooth. Check seasoning and set aside. Makes ½ cup.
  • 3
    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).
  • 4
    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.