Photo of Pork tacos with spicy pineapple salsa by WW

Pork tacos with spicy pineapple salsa

Points® value
Total Time
1 hr 40 min
15 min
25 min
If you don't fall in love with this Mexican flavour-filled dish, well, we'll eat our sombreros



1 medium, peeled and cored

White Wine Vinegar

1 tablespoon(s)

Chilli flakes

1 teaspoon(s), level


2 clove(s)

Oregano, Dried

2 teaspoon(s), level

Ground Cumin

1 teaspoon(s), level

Cloves, Whole or Ground

1 individual, pinch ground cloves

Pork Shoulder Joint, Lean, Boneless, raw

600 g, cut into 2cm cubes

Calorie controlled cooking spray

4 spray(s)

Red onion

1 medium, finely sliced


1 zest(s) of 1

Lime Juice, Fresh

2 tablespoon(s)

Coriander, fresh

2 tablespoon(s), handful, chopped

Chilli, green or red

1 individual, red, finely sliced

WW White Wraps

4 individual

Salad leaves

4 portion(s)


  1. To make a marinade, roughly chop half the pineapple and put in a food processor with the vinegar, chilli, garlic, oregano, cumin and cloves. Put the pork in a large bowl, spoon over the marinade, then cover and marinate in the fridge for at least 1 hour (preferably 4 hours). Remove from the fridge 30 minutes before cooking to bring the pork to room temperature.
  2. Cut the remaining pineapple into thick rings. Mist a large nonstick griddle pan with cooking spray and griddle the pineapple rings for 2-3 minutes each side. Remove from the griddle and leave to cool before finely dicing. Toss the pineapple with the onion, lime zest and juice, coriander and chilli in a small bowl. Season to taste and set aside.
  3. Mist the griddle pan with cooking spray. In batches, griddle the pork for 5-6 minutes, turning often, or until cooked through.
  4. Warm the wraps to pack instructions. Serve topped with the salad, pork and pineapple salsa.