Pineapple pork tacos

By Spencer Watts
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  • 3 tablespoons (45 milliliters) canola oil
  • 905 grams pork tenderloin, trimmed of silver skin
  • 2 tablespoons (30 milliliters) brown sugar
  • 1/2 teaspoon (2.5 milliliters) salt
  • 1 teaspoon (5 milliliters) cumin
  • 1 teaspoon (5 milliliters) garlic powder
  • 1 teaspoon (5 milliliters) chili powder
  • 1 teaspoon (5 milliliters) smoked paprika
  • 398 milliliter can diced pineapple
  • 8 small corn tortilla shells, heated or grilled
  • 1/2 red onion, finely diced, to garnish
  • Chopped cilantro, to garnish


  1. Heat oil in a frying pan on the stove on medium-high.
  2. Thinly slice pork tenderloin. Mix pork with brown sugar, salt, cumin, garlic powder, chili powder and smoked paprika in a large bowl. Add pork mixture to frying pan and sear for four to five minutes, flipping once.
  3. Add pineapple with juice to frying pan, and lower temperature to low-medium. Cook, stirring periodically, for 15-18 minutes or until pork is crispy and caramelized.
  4. Divide pork mixture among the taco shells. Top with diced red onion and chopped cilantro.


Hint: watch the video below on how to make this dish look as good as it tastes.

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