Tacos al Pastor with Roasted Pineapple Salsa (Grilled Pork Tacos)

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Tacos al Pastor with Roasted Pineapple Salsa (Grilled Pork Tacos)

These pineapple and pork tacos are a prime example of fusion food—a cross between Middle Eastern spit-grilled meat, and the guajillo-rub grilled pork served by Mexican street vendors. The meat is quite tender and further enhanced by a spicy, deep-red chipotle-based salsa.

The pork has a bit of an orange hue but isn’t spicy only nicely seasoned. Garnish with cilantro, a squeeze of lime, salsa, and red onions.

tacos al pastor taco bar

You can marinate the meat a couple of days before your event. The morning of your fiesta, grill the pork, cut, and reserve. To save even more time, cook the meat the day before your fiesta and make your pineapple salsa the day of your party and then combine the meat and the salsa.

Reheat it all in an iron skillet on your grill and let your amigos serve themselves.

Tacos al Pastor

The combination of the pineapple and the pork gives these tacos a bright taste with a succulent finish created by the added smokiness of the chipotle peppers. Comfort wrapped up in a tortilla.

Let your friends and family serve themselves and you can sit back, have a drink, and enjoy your fiesta. Super easy for everyone.

Grilled pineapple

Tacos al Pastor with Roasted Pineapple Salsa

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Tacos al Pastor:

  • 3 guajillo chiles, softened
  • 3 chipotle chiles in adobo sauce, plus 2 tablespoons of the canning sauce
  • 1/4 cup olive oil
  • 1/2 cup fresh orange juice
  • ½ red onion, roughly chopped
  • 2 pineapple rounds, cored
  • 3 garlic cloves
  • 2 teaspoons coarse kosher salt
  • 1 teaspoon dried oregano, preferably Mexican
  • 1/4 teaspoon ground cumin
  • 2 pounds pork loin sirloin, thinly sliced
  • Corn tortillas

Roasted Pineapple Salsa:

  • 1/4 of a medium pineapple, sliced 1/4-inch-thick rounds
  • 1 medium red onion, minced
  • 1 to 2 jalapenos, minced (optional)
  • 2 tablespoons lime juice
  • Salt to taste


Tacos al Pastor:

  • Remove stem and seeds from guajillo chile pods and place pods in hot water for about 15 minutes to soften.
  • In a blender, combine the softened guajillo chile pods, chipotle chiles, adobo sauce, oil, juice, onion, pineapple, garlic, salt, and spices. Blend until smooth. Place the pork chops in a large gallon re-sealable bag and pour the marinade over the meat. Cover and refrigerate for at least one hour, but I would suggest overnight to lock in the flavors.
  • On a hot grill lay pork chops in a single layer. When richly browned, usually just about 3 to 4 minutes, flip and brown the other side.
  • As the meat is done, transfer it to a cutting board and chop it up (between 1/4 and 1/2-inch pieces). Scoop into a skillet and place on a warm grill keeping the meat warm.

Roasted Pineapple Salsa:

  • Cut a pineapple into rings. Lightly brush both sides of the pineapple rings with vegetable oil. Grill turning once, until lightly charred, about 3 minutes per side.
  • Chop it up and mix with red onion, jalapeno, lime juice, and salt and pepper.
  • Add the salsa to the pork and toss everything together.
  • Serve with tortillas and salsa for your guests to make soft tacos.


Calories: 137kcal, Carbohydrates: 16g, Protein: 11g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 28mg, Sodium: 286mg, Potassium: 328mg, Fiber: 2g, Sugar: 11g, Vitamin A: 331IU, Vitamin C: 54mg, Calcium: 20mg, Iron: 1mg

I’d love to see what you cook!

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Written by Yvette / Photos by Jeanine