This Mexican main dish recipe can be used in so many ways. This grilled pork naturally makes a tasty entree, but it's also great for adding to tacos, burritos, and tostadas.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Cut pineapple into 1/2-inch slices, reserving juice; cover and refrigerate pineapple and reserved juice separately.

  • Remove stems and seeds from dried chiles (tip, p. xx). Place chiles in a medium bowl and add enough boiling water to cover. Let stand 30 minutes or until soft; drain, discarding liquid.

  • In a food processor or blender combine the reserved pineapple juice, the chiles, and the next six ingredients (through cloves). Cover and process or blend until nearly smooth.

  • In a 3-qt. rectangular baking dish arrange pork slices in a single layer, overlapping slices as necessary. Pour chile pepper mixture over pork, spreading evenly. Cover and marinate in the refrigerator for at least 4 hours or up to 24 hours. Remove pork from marinade, discarding marinade.

  • Grill pineapple and pork slices, covered, over medium heat 6 to 7 minutes or until pork slices are slightly pink in the center and juices run clear (160°F), turning once. Coarsely chop pork and pineapple.


To warm tortillas, wrap in foil and place packet on grill over medium heat for 10 minutes, turning once.

Nutrition Facts

172 calories; 4 g total fat; 1 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 64 mg cholesterol; 114 mg sodium. 506 mg potassium; 8 g carbohydrates; 1 g fiber; 6 g sugar; 27 g protein; 0 g trans fatty acid; 98 IU vitamin a; 29 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 10 mg niacin equivalents; 0 mg vitamin b6; 11 mcg folate; 0 mcg vitamin b12; 16 mg calcium; 1 mg iron;