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Chipotle Pork and Grilled Pineapple Tacos

Laura Romeo - Weber Grill Expert

Difficulty: easy
  • People

    Serves 4

  • Prep Time

    10 min.

  • Barbecue Time

    10 min.

Ingredients
Instructions

the Ingredients

Chiptole Pork And Grilled Pineapple Tacos
  • 2 x 250g Pork loin steaks butterflied, approximately 2cm thick
  • 1 x 440g tin pineapple rings (or fresh pineapple)
  • 1 lime, halved
  • 8 corn tortillas
  • 1 cup grated purple cabbage
  • ½ red onion, finely sliced
  • ½ cup loosely packed coriander leaves

Pork Marinade:

  • 2 tablespoons chipotle chillies in adobo sauce- see tip
  • 1 teaspoon sea salt
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon freshly ground black pepper
  • 2 teaspoons extra-virgin olive oil

Chipotle Mayo

  • 1 tablespoon chipotle chillies in adobo- see tip
  • 2 tablespoons mayonnaise

Instructions

Smoky, spicy pork with refreshingly sweet pineapple on a bed of cabbage, coriander and red onion, topped with caramelised lime and a quick chipotle mayo! What makes this recipe even better is that it is all cooked within 10 minutes on the barbecue.
  • In a bowl combine all the marinade ingredients. Add the pork to the dish and toss to coat the pork in the marinade.
  • Prepare the barbecue for direct cooking over medium-high heat (210°C-250°C).
  • Prepare the barbecue for direct cooking over medium-high heat (210°C-250°C).
  • Prepare the charcoal barbecue for direct cooking over medium-high heat (210°C-250°C).
  • Prepare your barbecue for direct cooking over medium-high heat (210°C-250°C). If you are using a Weber Pulse, preheat your barbecue with the lid closed and your control knob(s) on high for 15 to 20 minutes, or until the barbecue reaches 290°C.
    Prepare your barbecue for direct cooking over medium-high heat. If you are using a Weber SmokeFire, set the temperature to 270°C and preheat.
  • While the barbecue is preheating, make the chipotle mayo by combining the chipotle chillies in adobo sauce and mayonnaise in a small bowl.
  • Brush the cooking grills clean with a wire brush. Grill the pork and pineapple over direct medium-high heat, with the lid closed, for 6 to 8 minutes, turning once halfway through the cooking time, until they have caramelised grill marks and the pork is cooked through. Add the lime halves, cut side down to the cooking grill and grill over direct medium-high heat for 2 minutes. Grill the tortillas over direct heat for 1 minute to warm through.
    Brush the cooking grills clean with a wire brush. Grill the pork and pineapple over direct medium-high heat, with the lid closed, for 6 to 8 minutes, turning once halfway through the cooking time, until they have caramelised grill marks and the pork is cooked through. Add the lime halves, cut side down to the cooking grill and grill over direct medium-high heat for 2 minutes. Grill the tortillas over direct heat for 1 minute to warm through.
    Brush the cooking grills clean with a wire brush. Grill the pork and pineapple over direct medium-high heat (over the fire), with the lid closed, for 6 to 8 minutes, turning once halfway through the cooking time, until they have caramelised grill marks and the pork is cooked through. Add the lime halves, cut side down to the cooking grill and grill over direct medium-high heat for 2 minutes. Grill the tortillas over direct heat for 1 minute to warm through.
    Once your barbecue has preheated, brush the cooking grills clean with a wire brush. If you are using a Weber Pulse: turn the control knob(s) to one notch greater than medium (240°C-260°C). Grill the pork and pineapple over direct medium-high heat, with the lid closed, for 6 to 8 minutes, turning once halfway through the cooking time, until they have caramelised grill marks and the pork is cooked through. Add the lime halves, cut side down to the cooking grill and grill over direct medium-high heat for 2 minutes. Grill the tortillas over direct heat for 1 minute to warm through.
    Once your barbecue has preheated to the set temperature (SmokeFire: 270°C), brush the cooking grills clean with a wire brush. Grill the pork and pineapple over direct medium-high heat, with the lid closed, for 6 to 8 minutes, turning once halfway through the cooking time, until they have caramelised grill marks and the pork is cooked through. Add the lime halves, cut side down to the cooking grill and grill over direct medium-high heat for 2 minutes. Grill the tortillas over direct heat for 1 minute to warm through.
  • Leave the pork to rest for 5 minutes before slicing. Slice across the grain into 1cm strips. Roughly chop the grilled pineapple.
  • Assemble the tacos by topping the tortillas with red cabbage, red onion, coriander, pork and pineapple. Top with a drizzle of caramelised lime and the chipotle mayonnaise.

Recipe Tip:

Various brands of chipotle chillies in adobo sauce are either finely chopped chillies or whole chillies. If the chipotle chillies are whole, finely chop them and combine with the adobo sauce.

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