Pork & Spicy Pineapple Tacos

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

with chimichurri guacamole, sour cream & fresh coriander

4.6

Hands on Time: 10 - 35 minutes

Overall Time: 30 - 50 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
  • Tea Towel
Photo of Pork & Spicy Pineapple Tacos
  1. 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.

  2. IT’S CHIMICHURRI TIME, CHOMMY!

    To a bowl, add the Guacamole and the chimichurri. Season and loosen with a drizzle of olive oil.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

  1. 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.

  2. IT’S CHIMICHURRI TIME, CHOMMY!

    To a bowl, add the Guacamole and the chimichurri. Season and loosen with a drizzle of olive oil.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

  1. 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.

  2. IT’S CHIMICHURRI TIME, CHOMMY!

    To a bowl, add the Guacamole and the chimichurri. Season and loosen with a drizzle of olive oil.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

  1. 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.

  2. IT’S CHIMICHURRI TIME, CHOMMY!

    To a bowl, add the Guacamole and the chimichurri. Season and loosen with a drizzle of olive oil.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

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

Woolies Products in this dish

Photo of Fresh Coriander 80 g

Fresh Coriander 80 G

Photo of Mild Spring Onions 100 g

Mild Spring Onions 100 G

Photo of Fresh Coriander 30 g

Fresh Coriander 30 G

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