Go Back
+ servings
Print Recipe
5 from 1 vote

Tacos al Pastor with Roasted Pineapple Salsa

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.
Prep Time10 mins
Cook Time14 mins
Total Time24 mins
Course: Main Course
Cuisine: Mexican
Servings: 20 tacos
Calories: 137kcal


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.


Make-ahead tips: 
  • 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.


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