Recipes Ingredients Meat & Poultry Pork Recipes Grilled Pork-and-Pineapple Tacos Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 2, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 40 mins Total Time: 50 mins Our at-home version of the Mexican classic tacos al pastor pairs spicy pork tenderloin with sweet pineapple on the grill. Ingredients 1 ½ teaspoons chili powder Kosher salt and freshly ground pepper 1 pound pork tenderloin, patted dry Safflower oil, for brushing ½ pineapple, peeled, cored, and cut into ½-inch rings 1 white onion, cut into ½-inch rounds 12 corn tortillas Chipotle salsa, shredded cabbage, and cilantro, for serving Directions Preheat grill to medium-high. Stir together chili powder, 2 teaspoons salt, and 1/2 teaspoon pepper; sprinkle evenly over pork. Let stand 10 minutes. Brush grill grates with oil. Grill pork, turning a few times, until charred in places and a thermometer inserted into thickest part registers 140 degrees, 12 to 15 minutes. Transfer to a cutting board. Grill pineapple and onion, flipping once, until charred in places and crisp-tender, 6 to 8 minutes. Transfer to board with pork. Grill tortillas, flipping once, until hot and blistered in places, 30 to 45 seconds each, placing them inside a folded kitchen towel as you go. Let steam a few minutes to soften. Thinly slice pork and cut pineapple into 1/2-inch-thick pieces; slice onion. Fill warm tortillas with pork, pineapple, onion, salsa, cabbage, and cilantro; serve. Sidney Bensimon Rate it Print