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Pork ‘n’ Pineapple Fajitas

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.
  • Total Time
    Prep: 15 min. + marinating Grill: 25 min.
  • Makes
    4 servings

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

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