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One-Pan Pork & Pineapple Tacos
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One-Pan Pork & Pineapple Tacos

One-Pan Pork & Pineapple Tacos

with Pickled Veggies & Lemon Crema

We’re obsessed with sweet and savory flavor combos for dinner, which is why we have a soft spot for tacos al pastor. The dish traditionally involves pork that’s marinated in pineapple juice and spices, then slowly spit-roasted for ultra-tender results. In this riff on the classic, we skip the hours of slow-cooking by swapping out the pork shoulder for ground pork. It’s browned with a bounty of Southwest spices, simmered with chunks of pineapple until saucy, and stuffed into warm tortillas with lemon crema and pickled onion and radish. You can have all that in just 30 minutes—taco ’bout a dinner winner!

Easy Cleanup

30 minutes
10 minutes

3 unit


1 unit

Red Onion

4 ounce


1 unit


4 tablespoon

Sour Cream


10 ounce

Ground Pork

1 tablespoon

Southwest Spice Blend

1 unit

Tex-Mex Paste

6 unit

Flour Tortillas


¼ ounce


2 teaspoon

Cooking Oil




Calories820 kcal
Fat45 g
Saturated Fat17 g
Carbohydrate78 g
Sugar16 g
Dietary Fiber5 g
Protein32 g
Cholesterol115 mg
Sodium1860 mg

Plastic Wrap
Small Bowl
Large Pan
Paper Towel


• Wash and dry produce. • Trim and thinly slice radishes. Zest and quarter lemon. Halve, peel, and thinly slice onion. Drain pineapple, reserving juice.

Make Pickles & Crema

• In a small microwave-safe bowl, combine radishes, juice from half the lemon, ¼ of the onion, and a big pinch of salt; cover with plastic wrap. Microwave until veggies are slightly pink, 30-45 seconds. • In a separate small bowl, combine sour cream with lemon zest. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Caramelize Pineapple

• Heat a drizzle of oil in a large pan over medium-high heat. Add pineapple and season with salt and pepper. Cook, stirring, until browned and caramelized, 3-4 minutes. • Turn off heat; remove from pan. Wipe out pan.

Cook Pork

• Heat a drizzle of oil in same pan over medium-high heat. Add remaining onion and season with salt and pepper. Cook, stirring, until softened, 4-6 minutes. • Add pork* and Southwest Spice. Cook, breaking up into pieces, until browned and cooked through, 4-6 minutes. • Stir in Tex-Mex paste, caramelized pineapple, and reserved pineapple juice until everything is saucy and combined.

Warm Tortillas

• While pork cooks, wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.


• Divide tortillas between plates; fill with pork mixture, lemon crema, and as many pickled veggies (draining first) as you like. Pick cilantro leaves from stems; tear leaves and sprinkle over tacos. Serve with remaining lemon wedges on the side.