Pineapple Pork Tacos

This dish screams summer.

No grill? Cook the pork and the pineapple for about 15 minutes, turning once or twice.

Total Time:
Level: Easy
Serves: 4
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  • 2 tbsp. adobo sauce (from 1 can chipotle chiles)
  • 1 garlic clove, minced
  • 2 tbsp. lime juice
  • 1 tbsp. vegetable oil (such as canola or safflower), plus more for grill
  • 1 tbsp. ketchup
  • ½ tsp. coarse salt and pepper
  • 1 lb. pork tenderloin
  • ½ cored pineapple, cut into ¼-inch-thick half-moons (about 4 cups)
  • 8 (6-inch) corn or whole wheat tortillas, warmed


  1. Stir adobo sauce with lime juice, garlic, oil, ketchup, and salt, plus pepper to taste. Coat pork and pineapple. (You can marinate in refrigerator up to 1 hr; bring to room temperature 30 min before grilling.)
  2. Heat a grill or grill pan to medium-high and lightly oil. Grill pork, turning every 5 to 6 min, until barely pink in center (150°F), about 25 min total. Let rest, 10 min. Meanwhile, grill pineapple, 2 to 3 min per side.
  3. Slice pork and fruit. Arrange among tortillas and serve with toppings of your choice (we recommend this addictively good Quick-Pickled Red Onion), with any extra pineapple on the side.

374 cal, 10 g fat (2 g saturated), 24 g protein, 47 g carb, 20 g
sugar, 6 g fiber, 397 mg sodium, 60 mg cholesterol per serving (without toppings)

This story originally appeared in the May 2016 issue of Dr. Oz The Good Life.

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