One-Pan Pork & Pineapple Tacos
with Pickled Veggies & Lemon Crema
- Wheat
- Soy
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!
Ingredients
1 unit
Red Onion
4 tablespoon
Sour Cream
1 unit
Lemon
3 unit
Radishes
10 ounce
Ground Pork
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
1 unit
Tex-Mex Paste
1 tablespoon
Southwest Spice Blend
¼ ounce
Cilantro
4 ounce
Pineapple
Not included in your delivery
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Trim and thinly slice radishes. Zest and quarter lemon. Halve, peel, and thinly slice onion. Drain pineapple, reserving juice.
• 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.
• 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.
• 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.
• 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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the sweet and savory combo of pork and pineapple, with some finding it reminiscent of al pastor tacos 🌮.
- Ease of prep: Customers found this recipe quick and easy to make, with simple instructions even novice cooks could follow.
- Suggestions: Consider adding more pineapple for stronger flavor; some preferred beef or chicken over pork.
- Portions: A few felt the meal could use more food, suggesting adding rice, beans, or a side dish.
- Toppings: The pickled radishes and onions were surprisingly popular, adding crunch and tang; others found them too strong.
Reviews from our home cooks
These are our FAVORITE tacos. We love pretty much all of the pork tacos but I especially LOVE the sauteed pineapple cooked in the pork to give sweetness and the pickled onion and radish are DELICIOUS! Hello Fresh taught us how to make pickled onion and radish so quick and easy and honestly I never knew I loved pickled onion and radish but it is soooo good! We also really LOVE the southwest seasoning that Hello Fresh uses in tacos and other dishes.
This was a unique meal. I love the pineapple in the meat mix which gives it a tangy flavor. I did not think I would like the pickled veggies but they were delicious! I only use half the onion the recipe called for and it was just enough to give it flavor without overwhelming the dish. Everything was so good. I will definitely re-order this meal.
YUM! Was pleasantly surprised on how much flavor this had! Pineapple and pork with the seasonings worked so perfectly. One of my favorite taco recipes to date! More pineapple and pork recipes please! :)
Love this! Portion was good and easy to make. I think you can skip a step and put the pineapples on the taco without cooking it because I just went to Mexico and they put raw pineapple on their pork tacos.
Wow! These tacos were so delicious. We had never had pineapple in our tacos before but it was very tasty. They were so good everyone is asking when we're having them again! So easy to make and clean up too! Love it!
Who knew they made ground pork or you could pickle a radish, I don't even like radishes! But now I do! This feels like the ending of Green Eggs and Ham. I do like pickled radishes and pork tacos, I do Hello Fresh, I do! And you taught this ole pickle a new trick! Let's just say that ground pork and pickled veggie are new friends at our house!
Tasty tacos. Pineapples brought a hint of sweetness, but not too much. Pickled radishes add nice acidity and crunch. Love anything with a lime crema. Would get again.
Nice and easy concept. Wish there were a little more pineapples and the dish seemed pretty salty overall. The lime crema, pickled veggies and all didn't mesh as well as I expected. Would eat again but probably my least favorite of the ones I've cooked. Maybe add some cheese and something to make it less salty.
Why do your recipes instruct customers to carmelize onions or pineapple, remove from the pan, and then wipe said pan. Such instructions cause the dish to lose essential flavor. I actually carmelized the onions and pineapple together, used the pineapple juice to deglaze the pan, and then add the ground pork and seasonings. Just a thought.
I liked the pineapple and Tex-Mex seasonings for these tacos. I would have liked more pineapple because the tacos did not have much pineapple flavor. It took me 24 minutes to prep and 29 minutes to cook. The recipe card says 10 minutes to prep and 30 to cook.
