Why yes, I am going to lead with this picture of Naoto trying to look like a pineapple!
This summer, we want to perfect our grilling skills and go beyond the steaks, hot dogs, nachos, and sweet potatoes that we attempted last summer. (“We” is doing some heavy lifting here since it’s really Naoto that does all of the grilling work!) So far this summer, we’ve attempted to grill bratwurst, (way harder than you think!) chicken, veggies (using this Smitten Kitchen recipe!) and salmon. Basically, if the weather is cooperating and Naoto is home, we’re grilling.
Naoto has been testing out cookbooks from the library and he’s really excited about Ali Slagle’s I Dream of Dinner (So You Don’t Have To.) We’ve made the Sizzled Pork & Pineapple Tacos a few times and we really enjoy them. They are so sweet and summery and just so easy since everything can be done on the grill.
Sizzling Pork & Pineapple Tacos from Ali Slagle’s I Dream of Dinner (So You Don’t Have To)
1.5 pounds boneless pork shoulder cut into 1/2 inch thick steaks (Or you can use the boneless pork chops from Trader Joes. They come in a pack of three which was plenty for us with leftovers.)
1 fresh pineapple
4 cloves of garlic
1 fresh chile
8-12 tortillas (the recipe calls for corn, but we used flour)
salt & pepper
Heat your grill to medium high. Season your pork with salt and pepper and a drizzle of olive oil.
Peel the pineapple and cut into 1-inch spears. Place onto a shallow pan. Zest your orange and set the zest aside. Cut the orange in half and add it in with the pineapple. Drizzle both with olive oil, salt and pepper.
Zest the two limes and add to the orange zest. Chop the four cloves of garlic and the chile and add those to the zest with a teaspoon of salt. Mix together to make a paste. Transfer the paste to a bowl and add the juice of the two limes and 1/4 cup olive oil. Stir to combine.
Head to your grill with the pork, fruit, and tortillas.
Oil the grates with olive oil and add your pork, pineapple, and orange over the direct heat. Ali recommends cooking the pork 5-8 minutes per side, but we have more success using a meat thermometor to make sure the pork was cooked through, but not overly dry. (The CDC recommends cooking pork to 145° F.) The pineapple and orange will need 3-5 minutes per side, as both should be charred when they come off the grill. As things are ready, remove from grill and set aside.
Once the fruit and pork are done, cut the pork and pineapple into bite sized pieces and add to the sauce. Squeeze the charred orange juice into the rest of the sauce and stir to coat. Cut up the avocado into bite sized pieces and set aside.
Head back to your grill with your tortillas. Char each side of your tortillas before filling each one with the saucy pork and pineapple and topping with avocado. Serve with an extra lime wedge for an extra dose of freshness.
Enjoy with a tiki drink and some Hawaiian music in the background.