Hello! Welcome to Kelly’s Kitchen. Tacos are at the top of my favorites list, alongside pizza. I love to turn leftovers into tacos, too. Today I am using some leftover pork shoulder, and you can use leftover chicken, if you like. Or maybe you’ll make your favorite protein especially for these tacos! Whatever the case may be, the fried cheese layer and the chipotle pineapple salsa make these tacos special and truly delicious. Let’s get right to it: Pork Tacos with Chipotle Pineapple Salsa!
What You’ll Find in Today’s Post
Chipotle Pineapple Salsa
Step 1: Make the Pineapple Salsa
This salsa is slightly sweet from the fresh pineapple; the pineapple flavor is amplified by the adobo sauce that coats the chipotles. Diced red onion has a crunchy, fresh bite. And cilantro, for a bit of green and Mexican flavor. We will give a little extra acid with the juice of one lime. Finely dice everything and toss it in a bowl with the lime juice. Set the bowl aside and let the flavors meld.
This salsa is super-simple, and you can add anything extra you like. Avocado would be great; instead of pineapple, you could do mango.
Step 2: Crisp Up The Pork
On to the pork! Get a cast-iron or heavy-bottom pan very hot over high heat. Drizzle a little oil in the pan and reduce the heat to medium. Add the pork, chicken, or other protein. We want to warm the pork through (if you’re using leftovers), but more importantly, we want to crisp up some of the meat. I have a nice bark on this smoked pork shoulder that really crisps up well.
Don’t heat the meat so much that it is in danger of drying out. The super hot pan will sear the meat initially, then reducing the heat to medium will evenly heat it through. After about 4-5 minutes with occasional stirring, transfer the meat to a serving dish. If you’re making more than a few tacos, you can set the meat in a warm oven to keep it hot.
Step 3: Cheesy Tortillas
Now for the fun part. Over medium heat, in the same skillet you used to crisp up the meat, we will do two tacos at a time: place two small handfuls of shredded cheese right in the skillet.
When the cheese is melted, bubbly, and getting brown and crispy on the edges, place one corn tortilla on top of each portion of cheese.
Then, using a thin spatula, flip the tortillas to toast the other side slightly. Repeat with as many tortillas as you’re planning to serve.
Pork Tacos with Pineapple Salsa Assembly
Cheese side up, fill the cheesy tortillas with meat, and top with the pineapple salsa.
The crispy cheese really makes these tacos! The exterior of the tortilla is lightly toasted, yet still soft and pliable. The pineapple salsa adds a bright, tangy, fresh flavor, and the chipotles in adobo are so savory and rich. The meat is still tender and juicy, with crispy edges that give these little tacos great texture. Top with your favorite hot sauce to turn up the heat a little, if you like.
Whether you are starting with leftovers or not, these tacos will be a hit any night of the week! I hope you give them a try, and the Pineapple Chipotle Salsa is great to have on hand for topping tacos, dipping chips, or even adding to a salad. For another great taco recipe, check out Tacos Dorados. Take care and be well, everyone! xo Kelly
FAQS – Pork Tacos with Pineapple Salsa
The crispy fried cheese layer! Instead of just toasting the tortilla, you melt shredded Mexican cheese directly in the skillet until it’s bubbly and browned on the edges, then press the tortilla right on top. When you flip it, you get a golden, lacy cheese crust on the outside of the tortilla that takes these tacos to a whole new level.
Leftover or rotisserie chicken works beautifully here, and the recipe is really flexible. The key is getting a hot pan to crisp up the edges of the meat — whatever protein you use, that caramelization is what gives these tacos great texture.
Fresh pineapple is ideal because it has a brighter, cleaner flavor, but canned pineapple (drained well) works in a pinch. Just pat it dry before dicing so it doesn’t make the salsa watery.
Mango is a great swap and gives you a similar sweet-tangy vibe. Diced peaches would also be delicious in the summer.
It has a nice smoky heat from the chipotles in adobo, but it’s not overwhelming. If you want more heat, add an extra chipotle pepper or top your taco with your favorite hot sauce.
Yes! The salsa actually gets better as it sits and the flavors meld together. Make it up to a day ahead and store it in the fridge. It’s also great for dipping chips or adding to salads.
Key Equipment
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Pork Tacos with Pineapple Salsa Recipe Card
Pork Tacos with Chipotle Pineapple Salsa
Ingredients:
Chipotle Pineapple Salsa
- 1 small Pineapple cored and diced
- 3-4 Chipotle Peppers in Adobo Sauce
- 1/2 Red Onion diced
- 1/2 bunch of Cilantro finely chopped
- Juice of 1 Lime
Tacos
- 3 to 4 cups Pork Shoulder shredded
- Shredded Mexican Cheese Blend about 1/4 cup per taco
- Corn Tortillas
Instructions:
Chipotle Pineapple Salsa
- Combine all ingredients in a bowl and mix well. Set aside.
Tacos
- Get a cast-iron or heavy-bottom pan very hot over high heat. Drizzle a little oil in the pan and reduce the heat to medium. Add the pork.
- Stirring once or twice, heat the pork through, letting some of it get crispy, about 5 minutes. Transfer the meat to a serving dish and keep it in a warm oven.
- Return the same pan to medium heat and, doing two tacos at a time, add 1/4 cup of the shredded cheese for each taco directly to the pan. Make two small piles of cheese in the pan.
- When the cheese is melted, bubbly, and browning on the edges, lay one tortilla on each portion of melted cheese. Using a spatula, flip the tortillas to lightly toast the other side.
- Repeat with as many tacos as you plan to serve.
- With the tortillas cheese side up, pile on the pork and top with the chipotle pineapple salsa.
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