Pork 'n' Pineapple Fajitas Recipe

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Pork 'n' Pineapple Fajitas Recipe
Pork 'n' Pineapple Fajitas Recipe photo by Taste of Home
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Pork 'n' Pineapple Fajitas Recipe

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4.5 4 4
Publisher Photo
Grilled pineapple gives these fajitas a different, fun twist people will love. If you have time, allow the pork to marinate for up to an hour.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 25 min.

Ingredients

  • 1 can (8 ounces) sliced pineapple
  • 1 envelope fajita seasoning mix
  • 1 pork tenderloin (1 pound)
  • 1 medium sweet red pepper, sliced
  • 1 medium onion, sliced
  • 4 flour tortillas (8 inches), warmed
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1 medium ripe avocado, peeled and sliced

Directions

Drain pineapple, reserving juice; set pineapple aside. In a large resealable plastic bag, combine seasoning mix and reserved juice; add the pork. Seal bag and turn to coat; refrigerate for 15 minutes.
Meanwhile, place the red pepper, onion and pineapple on a double thickness of heavy-duty foil (about 12 in. square). Fold foil around mixture and seal tightly.
Prepare grill for indirect heat. Drain and discard marinade from pork. Grill pork and foil packet, covered, over indirect medium heat for 20-35 minutes or until a thermometer inserted in the pork reads 145° and vegetables are tender. Remove from the grill. Cover pork and let stand for 5 minutes.
Cut tenderloin into strips; place on tortillas. Top with vegetable mixture, cheese and avocado; fold in sides. Yield: 4 servings.
Originally published as Pork Tenderloin Fajitas in Simple & Delicious July/August 2008, p8

Nutritional Facts

1 each: 523 calories, 22g fat (8g saturated fat), 88mg cholesterol, 942mg sodium, 45g carbohydrate (10g sugars, 5g fiber), 35g protein.

  • 1 can (8 ounces) sliced pineapple
  • 1 envelope fajita seasoning mix
  • 1 pork tenderloin (1 pound)
  • 1 medium sweet red pepper, sliced
  • 1 medium onion, sliced
  • 4 flour tortillas (8 inches), warmed
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1 medium ripe avocado, peeled and sliced
  1. Drain pineapple, reserving juice; set pineapple aside. In a large resealable plastic bag, combine seasoning mix and reserved juice; add the pork. Seal bag and turn to coat; refrigerate for 15 minutes.
  2. Meanwhile, place the red pepper, onion and pineapple on a double thickness of heavy-duty foil (about 12 in. square). Fold foil around mixture and seal tightly.
  3. Prepare grill for indirect heat. Drain and discard marinade from pork. Grill pork and foil packet, covered, over indirect medium heat for 20-35 minutes or until a thermometer inserted in the pork reads 145° and vegetables are tender. Remove from the grill. Cover pork and let stand for 5 minutes.
  4. Cut tenderloin into strips; place on tortillas. Top with vegetable mixture, cheese and avocado; fold in sides. Yield: 4 servings.
Originally published as Pork Tenderloin Fajitas in Simple & Delicious July/August 2008, p8

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Reviews forPork 'n' Pineapple Fajitas

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MY REVIEW
pajamaangel User ID: 1603339 209935
Reviewed Jul. 25, 2014

"I think this could use a much longer marinating time. Not enough seasoning for me."

MY REVIEW
MelissaShorthill User ID: 5759023 88469
Reviewed Jul. 13, 2011

"Love, love, love this!!!"

MY REVIEW
scrapo User ID: 2908723 92993
Reviewed Jun. 16, 2011

"Good! I wasnt sure how I would like the pineapple but it added a nice tropical flavor to the fajitas. I realized at home I had forgot to buy fajita seasoning, so I just used taco seasoning ~ it turned out fine. We omited the avocados but made fresh guacamole to go with and also served w/ a pineapple & mango chipotle salsa. Very yummy!"

MY REVIEW
marytexas User ID: 579793 173929
Reviewed Jun. 26, 2008

"Sounds good."

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