These Grilled Pork and Pineapple Soft Tacos are delicious, and they happen to be Weight Watchers friendly too!

These are not your typical tacos. Try my Mom’s Tacos if you’re looking for that. These tacos are made with grilled pork and grilled pineapple. So there will be some sweet flavor added to these non-traditional grilled pork and pineapple soft tacos! They are simple and healthy. Nothing is deep fried, unless you prefer to fry your tacos. They’re a good summer grilling recipe to try!

Ingredients needed:

• pork tenderloin
• garlic
• chili powder, cumin powder, kosher salt and freshly ground black pepper
• onion
• fresh pineapple
• cabbage
• cilantro
• red wine vinegar
• salsa
• corn tortillas

How to make Grilled Pork and Pineapple Soft Tacos:

Toss pork tenderloin cubes with chili powder, cumin powder, salt and pepper. Let sit for a few minutes. Then mix in sliced onion, red wine vinegar and pineapple juice. Let marinate for 1 hour.

Thread pork and pineapple chunks alternately on skewers. 

Grill or broil the skewers until the pork is cooked through. Then display the skewers along with bowls of chopped onion, chopped cabbage, fresh cilantro and salsa so that everyone can assemble their own tacos.

Tip: your choice of salsa is key to the flavor of these tacos. Any good chunky salsa will do. I actually really love to use mango salsa with these grilled pork and pineapple soft tacos too.

How to warm corn tortillas for tacos:

1. Wrap a few corn tortillas in damp paper towels, and microwave for a minute or two until they are softened and pliable.
2. Use tongs to place corn tortillas (one at a time) over a gas stove flame until warm and pliable.
3. Fry corn tortillas in oil: In a small skillet, heat 1/2 inch or less of oil over medium-high. When you can flick a drop of water in the oil and get a sizzle, you’re ready to fry your tortillas. Place one tortilla in the hot oil and use tongs to press it down so it cooks on both sides- you only need to cook it for about 20 to 30 seconds to soften it up. Remove the tortilla to a paper-towel-lined plate. Repeat with remaining tortillas, placing paper towels in between each cooked tortilla to absorb the oil.

Weight Watchers friendly!

This recipe happens to be one that you can enjoy if you are following the WW diet. Two tacos will cost you 5 points on any color WW plan (don’t fry the tortillas). If you are not following any sort of diet plan, these are just good, lighter, healthier tacos to enjoy!

Print

Grilled Pork and Pineapple Soft Tacos

Grilled pork and pineapple kebabs are turned into tacos!

Course Main Course

Cuisine Mexican

Keyword pineapple, pork, tacos

Prep Time 30 minutes

Cook Time 10 minutes

Marinating Time: 1 hour

Total Time 1 hour 40 minutes

Servings 4 servings (2 tacos per serving)

Calories 385kcal

Author RecipeGirl.com (adapted from Healthy Latin Cooking cookbook)

Ingredients

• 1 pound pork tenderloin, cut into ½-inch cubes
• 2 medium garlic cloves, minced
• 1½ teaspoons chili powder or hot paprika
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon ground cumin
• 1 medium onion, halved and divided
• 2 tablespoons red wine vinegar
• 1 small pineapple, cut into ½-inch cubes (save any accumulated juice)
• 1 cup finely chopped cabbage
• ½ cup chopped cilantro
• chunky fresh salsa (regular or mango)
• 8 taco-sized corn tortillas

Instructions

• In a large bowl, toss the pork with the garlic, chili powder, salt, pepper and cumin. Let stand for 5 minutes. Thinly slice half of the onion, add it to the bowl with the vinegar and any reserved pineapple juice and toss with the pork. Marinate for 1 hour at room temperature (or slightly longer in the refrigerator). If chilled, bring to room temperature before grilling.
• Preheat the grill or broiler. Thread pork and pineapple chunks alternately onto 8 skewers. Discard the marinade. Grill the kebobs or broil 4-inches from heat for 2 minutes per side. (8 minutes total), or until the pork is no longer pink in the center. Transfer to a platter.
• While the pork is cooking, finely chop the remaining half of the onion. Place onions, cabbage, cilantro and salsa into individual serving bowls. Place all of the tortillas in a paper towel that has been sprinkles with a few tablespoons of water. Heat on half-heat for about 2½ minutes in the microwave. See Notes below if you'd like to deep-fry the tortillas instead. Keep wrapped and place in basket. Serve tacos immediately with fixings.

Notes

• If you are preparing this recipe as GLUTEN FREE, just be sure to use a brand of corn tortillas that is known to be GF.

Nutrition

Serving: 1serving (2 tacos) | Calories: 385kcal | Carbohydrates: 58g | Protein: 28g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 394mg | Potassium: 898mg | Fiber: 8g | Sugar: 25g | Vitamin A: 513IU | Vitamin C: 118mg | Calcium: 101mg | Iron: 3mg | Blue WW Smartpoints: 5 | Green WW Smartpoints: 5 | Purple WW Smartpoints: 5

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