Alpha Gal Friendly Pineapple Salsa Pork Tacos with Charred Pineapple

Total time55 min

Prep time25 min

Cook time30 min

Alpha Gal Friendly Pineapple Salsa Pork Tacos with Charred Pineapple

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Ingredients

4 servings

For the pork

1 ½ lb boneless pork shoulder, cut into ½-inch slices
Simple Truth Boneless & Skinless Chicken Thighs Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs Nature's Promise Natural Boneless Skinless Chicken Thighs Fresh Signature Farms Boneless Skinless Chicken Thighs Value Pack - 3 Lb Nature's Promise Boneless Skinless Chicken Thigh Family Pack
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Chef's tip
Use the same weight of boneless chicken thighs and cut them as directed. For thin slices, skewers, stir-fries, or frying, cook to 165°F (74°C). For covered braises, cook about 45 minutes; for a slow cooker, use 3 to 4 hours on low.
1 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
¼ tsp cayenne pepper

For the charred pineapple and salsa

1 medium pineapple, peeled and cored

For the pineapple salsa

½ cup red onion, finely diced
1 jalapeño, seeded and finely diced
¼ cup fresh cilantro, roughly chopped
2 tbsp fresh lime juice (about 1 lime)
¼ tsp salt

For serving

8 small corn tortillas
lime wedges (optional)

Instructions

1
In a medium bowl, combine the cumin, smoked paprika, garlic powder, onion powder, 1/2 tsp salt, black pepper, and cayenne. Add the pork slices and toss until evenly coated.
2
Cut the peeled, cored pineapple into 1/2-inch-thick rings or planks. Set aside about 1 1/2 cups of the pineapple (roughly 1/3 of it) and finely dice it for the salsa. Reserve the remaining pieces for charring.

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