Hawaiian Pork Tacos with Pineapple Slaw
Bring a taste of the islands to game day with these Hawaiian Pork Tacos. Juicy, caramelized pork piled high in warm tortillas pairs perfectly with a crunchy pineapple slaw that’s creamy, tangy, and kicked up with just the right amount of spice. Colorful, bold, and easy to grab between plays, these tacos are a winning play for any football watch party.
Recipe - Welcome
Hawaiian Pork Tacos with Pineapple Slaw
Prep Time280 Minutes
Servings6
Cook Time20 Minutes
Ingredients
2 lbs pork loin roast, diced into 1/4-inch to 1/2-inch cubes
1 tsp salt
1 tsp black pepper
1 cup crushed pineapple
1/2 cup teriyaki sauce
1/4 cup Nature Nate’s® 100% Pure Raw & Unfiltered Honey
4 cloves garlic, peeled and chopped
2 Tbs Sriracha sauce
1 Tbs fresh ginger, peeled and grated
6 corn tortillas, scorched
pineapple rings or tidbits, for serving
2 cups green cabbage, shredded
1 cup red cabbage, shredded
1/2 cup carrots, shredded
2 Tbs fresh cilantro, chopped
1/3 cup mayonnaise
2 Tbs apple cider vinegar
1 Tbs Sriracha sauce
2 tsp soy sauce
2 tsp sesame oil
1 cup pineapple tidbits, drained
Directions
- Season the diced pork with salt and pepper. In a small bowl, combine the crushed pineapple, teriyaki sauce, honey, garlic, Sriracha sauce and ginger. Pour over the pork, and toss to coat. Let marinate in the refrigerator for 10 minutes.
- Heat a large nonstick skillet over medium-high to high heat. Add the pork (in batches if needed). Sear undisturbed for one minute. Stir and cook until pork is no longer pink on the inside and sauce is caramelized (8 to 10 minutes). Let cool slightly.
- For the slaw, combine the cabbages, carrots and cilantro in a large bowl. In a separate bowl, whisk together the mayonnaise, vinegar, Sriracha sauce, soy sauce and sesame oil. Pour over the slaw, and toss to coat. Gently fold in the pineapple tidbits. Let chill in the refrigerator for 3 to 4 hours.
- To serve, fill each scorched tortilla with pork. Then, top with slaw and extra pineapple.
Nutritional Information
Per Serving (1): Calories: 470, Fat: 17 g (4 g Saturated Fat), Cholesterol: 95 mg, Sodium: 1,590 mg, Carbohydrates: 44 g, Fiber: 4 g, Protein: 36 g.
280 minutes
Prep Time
20 minutes
Cook Time
6
Servings
Directions
- Season the diced pork with salt and pepper. In a small bowl, combine the crushed pineapple, teriyaki sauce, honey, garlic, Sriracha sauce and ginger. Pour over the pork, and toss to coat. Let marinate in the refrigerator for 10 minutes.
- Heat a large nonstick skillet over medium-high to high heat. Add the pork (in batches if needed). Sear undisturbed for one minute. Stir and cook until pork is no longer pink on the inside and sauce is caramelized (8 to 10 minutes). Let cool slightly.
- For the slaw, combine the cabbages, carrots and cilantro in a large bowl. In a separate bowl, whisk together the mayonnaise, vinegar, Sriracha sauce, soy sauce and sesame oil. Pour over the slaw, and toss to coat. Gently fold in the pineapple tidbits. Let chill in the refrigerator for 3 to 4 hours.
- To serve, fill each scorched tortilla with pork. Then, top with slaw and extra pineapple.
