These pork tacos are the full package: zesty, spicy & sweet. Toasted tortillas are filled with crispy pork bites, shredded leaves, jalapeño salsa, chimichurri guacamole, charred pineapple & refreshing sour cream. Get ready for a taste explosion in every bite!
Pork & Spicy Pineapple Tacos
Pork & Spicy Pineapple Tacos
with chimichurri guacamole, sour cream & fresh coriander
Hands on Time: 10 - 35 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Corn Tortillas
- Fresh Coriander
- Green Leaves
- Guacamole
- Lemon Juice
- Pesto Princess Chimichurri
- Pork Neck Steak
- Sliced Pickled Jalapeños
- Sour Cream
- Spring Onion
- Spring Onions
- Tinned Pineapple Rings
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Tea Towel
PERFECT PINEAPPLE
Place a pan over medium heat with a drizzle of oil. When hot, char the drained pineapple rings, 2-3 minutes per side. Remove from the pan and cut into bite-sized chunks. Set aside.
IT’S CHIMICHURRI TIME, CHOMMY!
To a bowl, add the Guacamole and the chimichurri. Season and loosen with a drizzle of olive oil.
BRING ON THE SPICY
In a bowl, combine the sliced spring onion, chopped jalapeños, ½ of the picked coriander, lemon juice (to taste), a drizzle of olive oil, and seasoning. Set aside.
TORTILLA WORTH IT
Return the pan, wiped down, to medium heat. When hot, dry toast the tortillas until warmed through and lightly crisped, 15 seconds per side. Once heated, stack under a dry tea towel to stop them from getting cold or drying out.
CHIPOTLE PORK BITES
Pat the pork neck steak chunks dry with paper towel, and season. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pork until cooked through and golden, 3-5 minutes (shifting halfway). Remove from the pan and lightly season.
TOR-TALLY TASTY
Time to assemble! Lay down the toasty tortillas. Smear on the sour cream. Top with the shredded leaves, the crispy pork bites, the spicy salsa and the charred pineapple. Dollop with the chimichurri Guacamole. Sprinkle over the remaining coriander, and serve any remaining fillings on the side. Brilliant work, Chef!
Tinned Pineapple Rings - 3
Guacamole - 1 unit
Pesto Princess Chimichurri - 30ml
Spring Onion - 1
Sliced Pickled Jalapeños - 20g
Fresh Coriander - 3g
Lemon Juice - 15ml
Corn Tortillas - 3
Pork Neck Steak - 160g
Sour Cream - 30ml
Green Leaves - 20g
PERFECT PINEAPPLE
Place a pan over medium heat with a drizzle of oil. When hot, char the drained pineapple rings, 2-3 minutes per side. Remove from the pan and cut into bite-sized chunks. Set aside.
IT’S CHIMICHURRI TIME, CHOMMY!
To a bowl, add the Guacamole and the chimichurri. Season and loosen with a drizzle of olive oil.
BRING ON THE SPICY
In a bowl, combine the sliced spring onion, chopped jalapeños, ½ of the picked coriander, lemon juice (to taste), a drizzle of olive oil, and seasoning. Set aside.
TORTILLA WORTH IT
Return the pan, wiped down, to medium heat. When hot, dry toast the tortillas until warmed through and lightly crisped, 15 seconds per side. You’ll need to do this step in batches, stacking the heated ones under a dry tea towel to stop them from getting cold or drying out.
CHIPOTLE PORK BITES
Pat the pork neck steak chunks dry with paper towel, and season. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pork until cooked through and golden, 3-5 minutes (shifting halfway). Remove from the pan and lightly season.
TOR-TALLY TASTY
Time to assemble! Lay down the toasty tortillas. Smear on the sour cream. Top with the shredded leaves, the crispy pork bites, the spicy salsa and the charred pineapple. Dollop with the chimichurri Guacamole. Sprinkle over the remaining coriander, and serve any remaining fillings on the side. Brilliant work, Chef!
Tinned Pineapple Rings - 6
Guacamole - 1 unit
Pesto Princess Chimichurri - 60ml
Spring Onion - 1
Sliced Pickled Jalapeños - 40g
Fresh Coriander - 5g
Lemon Juice - 30ml
Corn Tortillas - 6
Pork Neck Steak - 320g
Sour Cream - 60ml
Green Leaves - 40g
PERFECT PINEAPPLE
Place a pan over medium heat with a drizzle of oil. When hot, char the drained pineapple rings, 2-3 minutes per side. Remove from the pan and cut into bite-sized chunks. Set aside.
IT’S CHIMICHURRI TIME, CHOMMY!
To a bowl, add the Guacamole and the chimichurri. Season and loosen with a drizzle of olive oil.
BRING ON THE SPICY
In a bowl, combine the sliced spring onion, chopped jalapeños, ½ of the picked coriander, lemon juice (to taste), a drizzle of olive oil, and seasoning. Set aside.
TORTILLA WORTH IT
Return the pan, wiped down, to medium heat. When hot, dry toast the tortillas until warmed through and lightly crisped, 15 seconds per side. You’ll need to do this step in batches, stacking the heated ones under a dry tea towel to stop them from getting cold or drying out.
CHIPOTLE PORK BITES
Pat the pork neck steak chunks dry with paper towel, and season. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pork until cooked through and golden, 3-5 minutes (shifting halfway). Remove from the pan and lightly season.
TOR-TALLY TASTY
Time to assemble! Lay down the toasty tortillas. Smear on the sour cream. Top with the shredded leaves,the crispy pork bites, the spicy salsa and the charred pineapple. Dollop with the chimichurri Guacamole. Sprinkle over the remaining coriander, and serve any remaining fillings on the side. Brilliant work, Chef!
Tinned Pineapple Rings - 9
Guacamole - 2 units
Pesto Princess Chimichurri - 90ml
Spring Onions - 2
Sliced Pickled Jalapeños - 60g
Fresh Coriander - 8g
Lemon Juice - 45ml
Corn Tortillas - 9
Pork Neck Steak - 480g
Sour Cream - 90ml
Green Leaves - 60g
PERFECT PINEAPPLE
Place a pan over medium heat with a drizzle of oil. When hot, char the drained pineapple rings, 2-3 minutes per side. Remove from the pan and cut into bite-sized chunks. Set aside.
IT’S CHIMICHURRI TIME, CHOMMY!
To a bowl, add the Guacamole and the chimichurri. Season and loosen with a drizzle of olive oil.
BRING ON THE SPICY
In a bowl, combine the sliced spring onion, chopped jalapeños, ½ of the picked coriander, lemon juice (to taste), a drizzle of olive oil, and seasoning. Set aside.
TORTILLA WORTH IT
Return the pan, wiped down, to medium heat. When hot, dry toast the tortillas until warmed through and lightly crisped, 15 seconds per side. You’ll need to do this step in batches, stacking the heated ones under a dry tea towel to stop them from getting cold or drying out.
CHIPOTLE PORK BITES
Pat the pork neck steak chunks dry with paper towel, and season. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pork until cooked through and golden, 3-5 minutes (shifting halfway). Remove from the pan and lightly season.
TOR-TALLY TASTY
Time to assemble! Lay down the toasty tortillas. Smear on the sour cream. Top with the shredded leaves, the crispy pork bites, the spicy salsa and the charred pineapple. Dollop with the chimichurri Guacamole. Sprinkle over the remaining coriander, and serve any remaining fillings on the side. Brilliant work, Chef!
Tinned Pineapple Rings - 12
Guacamole - 2 units
Pesto Princess Chimichurri - 125ml
Spring Onions - 2
Sliced Pickled Jalapeños - 80g
Fresh Coriander - 10g
Lemon Juice - 1
Corn Tortillas - 12
Pork Neck Steak - 640g
Sour Cream - 125ml
Green Leaves - 80g
Frequently Asked Questions
What is the preparation time for Pork & Spicy Pineapple Tacos?
The preparation time for Pork & Spicy Pineapple Tacos with chimichurri guacamole, sour cream & fresh coriander is between 10 and 35 minutes.
What is the total time required to make Pork & Spicy Pineapple Tacos with chimichurri guacamole, sour cream & fresh coriander?
The total time required to make Pork & Spicy Pineapple Tacos with chimichurri guacamole, sour cream & fresh coriander is between 30 and 50 minutes.
How many servings does Pork & Spicy Pineapple Tacos provide?
4 servings
What are the main ingredients in Pork & Spicy Pineapple Tacos?
Corn Tortillas, Fresh Coriander, Green Leaves, Guacamole, Lemon Juice, Pesto Princess Chimichurri, Pork Neck Steak, Sliced Pickled Jalapeños, Sour Cream, Spring Onion, Spring Onions, Tinned Pineapple Rings
What is the nutritional information of Pork & Spicy Pineapple Tacos?
Calories: 1598, Carbs: 91 grams, Fat: grams, Protein: 27.3 grams, Sugar: 26.7 grams, Salt: 1164 grams
How do I prepare Pork & Spicy Pineapple Tacos?
BRING ON THE SPICY: In a bowl, combine the sliced spring onion, chopped jalapeños, ½ of the picked coriander, lemon juice (to taste), a drizzle of olive oil, and seasoning. Set aside. IT’S CHIMICHURRI TIME, CHOMMY!: To a bowl, add the guacamole and the chimichurri. Season and loosen with a drizzle of olive oil. PERFECT PINEAPPLE: Place a pan over medium heat with a drizzle of oil. When hot, char the drained pineapple rings, 2-3 minutes per side. Remove from the pan and cut into bite-sized chunks. Set aside. TOR-TALLY TASTY: Time to assemble! Lay down the toasty tortillas. Smear on the sour cream. Top with the shredded leaves, the crispy pork bites, the spicy salsa and the charred pineapple. Dollop with the chimichurri guacamole. Sprinkle over the remaining coriander, and serve any remaining fillings on the side. Brilliant work, Chef! TORTILLA WORTH IT: Return the pan, wiped down, to medium heat. When hot, dry toast the tortillas until warmed through and lightly crisped, 15 seconds per side. You’ll need to do this step in batches, stacking the heated ones under a dry tea towel to stop them from getting cold or drying out. CHIPOTLE PORK BITES: Pat the pork neck steak chunks dry with paper towel, and season. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pork until cooked through and golden, 3-5 minutes (shifting halfway). Remove from the pan and lightly season.
What should be prepared from my kitchen to make Pork & Spicy Pineapple Tacos?
Corn Tortillas, Fresh Coriander, Green Leaves, Guacamole, Lemon Juice, Pesto Princess Chimichurri, Pork Neck Steak, Sliced Pickled Jalapeños, Sour Cream, Spring Onion, Spring Onions, Tinned Pineapple Rings
How many calories does Pork & Spicy Pineapple Tacos have?
1598 calories
How much fat content does Pork & Spicy Pineapple Tacos have?
grams
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