Tacos al Pastor con Piña (Pork and Pineapple Tacos)
Thin slices of chilli-marinated pork roasted until crisp at the edges, tucked into tortillas with sweet pineapple and fresh pico.
Made with Fresh pico de gallo and Corn tortillas from masa harina and Al pastor marinade. Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min plus marinating
- LevelMedium
- Costabout £3.06 a head
- Oven240°C (220°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Spread the al pastor marinade (see the base recipe) over the sliced pork, working it into every piece. Cover and chill for at least 4 hours or overnight.
- 2
Heat the oven to 240°C (220°C fan) with a rack at the top. Line a large baking tray with foil and set a wire rack on it, or use a plain tray if you do not have one.
- 3
Lay the pork in a single layer. Roast for 12 minutes, turn the pieces and roast for 8 to 10 minutes more, until the edges are dark and crisp and the pork is cooked through with no pink.
20 min - 4
While the pork cooks, heat the oil in a frying pan over a high heat. Sear the pineapple slices for 2 minutes on each side until caramelised. Chop into small pieces.
4 min - 5
Chop the pork into small pieces on a board and mix with a few spoonfuls of the pan juices.
- 6
Warm the tortillas in a dry pan for 30 seconds on each side until soft, then keep them wrapped in a tea towel.
1 min - 7
Fill the tortillas with pork and pineapple. Top with your ready made pico de gallo (see the base recipe), the chopped onion and a squeeze of lime.
Tips
- Slice the pork thinly. Thin slices crisp at the edges as they roast, which is what mimics the spit-roasted taqueria texture at home.
- Chill the pork in the freezer for 20 minutes first if it is hard to slice neatly.
- Use fresh pineapple. Tinned is too soft and sweet and will not caramelise.
Storing and freezing
Cooked pork keeps in the fridge for up to 3 days in a covered container. Freeze cooked pork in portions for up to 2 months. Reheat in a hot pan or oven until steaming hot all the way through.
Questions
Can I make tacos al pastor without a spit?
Yes. Roasting thin slices of marinated pork on a hot tray gives crisp, charred edges. You can also fry the slices in batches in a hot pan, which gives the same caramelised finish.
Is pineapple really traditional?
Yes. On a trompo (vertical spit) a whole pineapple sits on top and the taquero slices off a piece for each taco. Searing fresh pineapple at home gives the same sweet-sharp contrast.
How spicy are these tacos?
Mild to medium. The guajillo-based marinade is more fruity and earthy than fiery. The heat comes mainly from the fresh chilli in the pico de gallo, so reduce or remove the chilli seeds there for a milder result.
More made with fresh pico de gallo
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.