Chipotle Pork and Grilled Pineapple Tacos
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).
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.
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.
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.
Ingredients
Directions
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).
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.
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.
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.
