One-Skillet Pineapple Pork Tacos

One-Skillet Pineapple Pork Tacos are a deliciously fun twist on taco night! Featuring perfectly seasoned ground pork, this dish is not only quick to prepare but also packed with flavor.

The magic happens in one skillet, where the ground pork is cooked with roasted Anaheim chilies, Tex-Mex paste, and a sprinkle of a Southwest spice blend. This creates a hearty filling that pairs perfectly with the vibrant pineapple salsa.

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The pineapple salsa, made from fresh pineapple, crunchy onions, fragrant cilantro, and zesty lime juice, is used as a delightful topping. It adds a refreshing sweetness and brightens each taco, making every bite a tropical delight.

These tacos are easy to assemble and are sure to impress your family or guests. Just scoop the flavorful pork onto a flour tortilla, top it generously with the salsa, and enjoy the burst of flavors.

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One-Skillet Pineapple Pork Tacos

For the Pineapple salsa

1 8-ounce can pineapple tidbits in juice, roughly chopped, juice reserved to side

2 tablespoons minced onion

1/4 cup cilantro, minced

1 teaspoon lime juice

Salt and pepper to taste

For the Tacos

1 teaspoon avocado oil

1 medium yellow onion, peeled, halved, thinly sliced

2 Anaheim peppers, seeded, thinly sliced

1 pound ground pork

2 tablespoon Southwest spice blend

2 tablespoons Tex-Mex paste

1/4 cup cilantro, minced,

1/2 cup sour cream

1 lime, quartered

9 6-inch flour tortillas, warmed

In a small bowl, combine pineapple, minced onion, 1/4 cup cilantro, squeeze of lime juice to taste. Season with salt and pepper. Set aside.

Heat 1 teaspoon oil in a large skillet over medium-high heat. Add sliced onion and green pepper. Cook, stirring occasionally, until lightly browned and slightly softened, 3-4 minutes. Season with salt and pepper. Reduce skillet to medium heat.

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Add ground pork and Southwest Spice Blend; continue cooking, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.

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Cook’s Notes

While pork cooks, wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds to 1 minute. Keep wrapped, set aside.

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Next, stir in reserved pineapple juice and Tex-Mex paste; continue cooking until thickened and saucy, about 1-2 minutes. Taste and season with salt and pepper.

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Remove skillet from heat and stir in 1/4 cup minced cilantro.

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Divide tortillas between plates and fill with pork mixture. Top with pineapple salsa and dollop with sour cream. Serve with a lime wedge on the side (optional).

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