Cook Time 35 Minutes
Prep Time 1 Hour
Servings 6


¼ cup pineapple juice

2 tablespoons white wine vinegar

2 tablespoons olive oil

1 tablespoons chipotle peppers in adobo, minced

2 tablespoons TRUFF Jalapeño Lime Hot Sauce

2 teaspoons achiote or annatto seeds

1 teaspoon chilli powder

1 teaspoon garlic powder

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon salt

1 kg pork loin, sliced (or chicken breast if preferred)

½ pineapple, peeled, cored, and sliced

Soft corn tortillas, diced red onions, fresh coriander, avocado, and limes, for serving

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Pork & Pineapple Tacos

You’ll be surprised how easy it is to make al pastor-inspired tacos at home.

Our TRUFF Jalapeño Lime Hot Sauce, a zesty combination of green jalapeños, black truffle, and lime, combined with a few simple ingredients, creates a delicious marinade.

Serve the marinated pork and pineapples with typical taco toppings and extra TRUFF Jalapeño Lime Hot Sauce, and you’ll have tacos that rival any you’d pick up from your local cantina!


    1. Place pineapple juice, vinegar, olive oil, chipotle peppers, hot sauce, achiote, chilli powder, cumin, oregano, and salt in a medium bowl, and whisk to combine the marinade.
    1. Place the pork loin slices (or chicken breast slices) in a zipper baggie or sealable container and add the marinade, coating the pork as thoroughly as possible. Seal and refrigerate for at least 1 hour (up to overnight).
    1. Preheat the oven to 200°C and line a large baking sheet with aluminum foil. Once the pork (or chicken) has marinated, transfer to the baking sheet (along with the marinade), spreading the slices out in an even layer. 
    1. Place in the oven and roast for 20-25 mins or until the pork is cooked through and nicely browned (with some slight charring). Remove from the oven, transfer any pan drippings to a bowl, and set the pork aside to rest for 10 mins. 
    1. Meanwhile, increase the oven’s temperature to broil (on high). Line another large-medium baking sheet with foil and spritz with some cooking spray. Add the pineapple slices, spreading out in an even layer, and drizzle with a tablespoon or 2 of the reserved pan drippings. 
    1. Place the baking sheet in the oven (the top-most shelf) and broil for 4-5 minutes or until the pineapple is nicely charred. Remove from the oven and set aside to cool for 5 mins. 
    1. Once rested, slice or dice the pork (or chicken) and pineapple into bite-sized pieces. Serve the pork and pineapple with the additional taco fixings (tortillas, red onion, avocado, coriander, extra hot sauce, etc…) and enjoy!

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