Sheet-Pan Al Pastor Tacos with Pineapple
Crispy-edged pork with charred pineapple, served with warm tortillas, salsa, crema, and pickled onions. A weeknight shortcut that hits all the al pastor flavors in under 20 minutes.
- Total time
- 18 min
- Servings
- 4
- Calories
- 445
- Protein
- 38g
Ingredients
- 1.5 lb pork shoulder, thinly sliced
- 1.5 cups fresh pineapple, cut into 1-inch chunks
- 2 tbsp achiote paste (or chili powder + cumin)
- 1 whole lime (zested + juiced)
- 8 whole corn tortillas
- ½ cup pickled onions
- 1 cup salsa roja or verde
Instructions
- 1
Heat broiler to high. Mix achiote paste, lime zest, lime juice, salt, and pepper. Toss pork and pineapple with the mixture until coated.
- 2
Spread pork and pineapple on a sheet pan in a single layer. Broil 8-10 minutes until pork edges char and pineapple caramelizes.
- 3
Warm tortillas in a dry skillet 30 seconds per side until pliable.
- 4
Fill each tortilla with pork, pineapple, pickled onions, fresh cilantro, and a dollop of salsa. Serve with lime wedges and crema.
Tools you’ll need
- sheet pan
- broiler
- skillet
- mixing bowl
- tongs
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