Tacos al Pastor Recipe (Grilled Pork with Roasted Pineapple)
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Updated Jan 13, 2026, Published Apr 23, 2023
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Tacos al pastor are one of my favorite taco orders—savory, smoky pork paired with sweet pineapple and bright toppings, all tucked into warm tortillas. This grilled version is inspired by those classic flavors but made in a way that’s easy and approachable for the home cook. Instead of cooking on a vertical spit or using hard-to-find ingredients, this recipe uses a simple marinade and the grill to deliver juicy, charred pork with that signature sweet-savory balance. Perfect for backyard cookouts, taco nights, or anytime you’re craving al pastor–style tacos without the fuss.
What is Tacos al Pastor?
Tacos al pastor are a beloved Mexican street food traditionally made with thinly sliced pork marinated in a chile-based sauce, stacked onto a vertical spit (trompo), and slow-roasted until caramelized. The pork is shaved off as it cooks and served in corn tortillas with pineapple, onion, and cilantro.
This grilled version takes inspiration from those flavors while adapting the method for home kitchens. Instead of a trompo and achiote paste, the pork is marinated with accessible pantry spices, grilled until charred and juicy, and paired with roasted pineapple for that classic sweet contrast. It’s a practical, home-style approach that keeps the spirit of tacos al pastor while making them doable anytime.
Why You’ll Love This Recipe
- No trompo required: All the bold al pastor flavor you love, made easily on the grill—no rotisserie or spit needed.
- Simple ingredients: Made with 14 easy-to-find pantry staples you likely already have on hand.
- Quick & fuss-free: Just 10 minutes of prep and about 15 minutes on the grill; the marinade does the heavy lifting.
- Make-ahead friendly: Prep the marinade days (or months) ahead and refrigerate or freeze until ready to cook.
- Sweet & savory balance: Roasted pineapple adds juicy acidity without overpowering the pork.
- Flavorful, not fiery: Rich chile flavor with very mild heat, making these tacos approachable for all ages.
- Crowd-pleaser: Always a hit—consider doubling the recipe for parties and cookouts.
⭐⭐⭐⭐⭐
“We made these tacos al pastor for a fiesta here in Spain, and they were a huge hit! Everyone fell in love with them. We miss good tacos here, so I’ve been making my way through all your taco recipes.”— Mary G.
Ingredients & Substitutions
These grilled tacos al pastor are made with simple, easy-to-find ingredients you’ll find at most grocery stores.
- Guajillo Chiles – Mild, slightly sweet dried chiles; substitute New Mexico or California chile peppers.
- Chipotle Chiles in Adobo Sauce – Chipotles are actually dried, roasted jalapeños. They add smoky depth and gentle heat.
- Achiote paste (optional): For a deeper red color and earthier flavor, add achiote paste to the marinade.
- Olive Oil – Or any neutral cooking oil.
- Orange Juice – Freshly squeezed for the best flavor.
- Red Onion – Traditional and adds color; yellow or white works too.
- Pineapple – Fresh is best, but canned (in juice, not syrup) works in a pinch.(Here’s how to peel and chop a fresh pineapple.)
- Garlic – Fresh cloves preferred; minced garlic is fine.
- Kosher Salt – Easy to control seasoning.
- Mexican oregano – Mexican oregano is ideal, but regular oregano works.
- Ground Cumin – Just a pinch for warmth.
- Pork Sirloin – Tender, grill-friendly, and easy to slice.
- Corn Tortillas – Homemade corn tortillas fresh from the comal or store-bought.
- Jalapeños – Optional, for serving.
- Lime Juice – Fresh is best.
The complete ingredient list with measurements can be found in the printable recipe card below.
How to Make Grilled Tacos al Pastor
These easy al pastor tacos come together in just a few simple steps:
Step 1: Soak Chiles. Remove stem and seeds from guajillo chile pods and place pods in hot water for about 15 minutes to soften.
Step 2: Make Marinade. In a blender, combine the softened guajillo chile pods, chipotle chiles, adobo sauce, oil, juice, onion, pineapple, garlic, salt, and spices. Blend until smooth.
Step 3: Marinate. Place the pork chops in a large gallon re-sealable bag and pour the marinade over the meat. Cover and refrigerate for at least one hour, but I would suggest overnight to lock in the flavors.
Step 4: Grill. On a hot grill lay pork chops in a single layer. When richly browned, usually just about 3 to 4 minutes, flip and brown the other side.
Step 5: Chop. As the meat is done, transfer it to a cutting board and chop it up (between 1/4 and 1/2-inch pieces). Scoop into a skillet and place on a warm grill keeping the meat warm.
Step 6: Grill Pineapple. Cut a pineapple into rings. Lightly brush both sides of the pineapple rings with vegetable oil. Grill turning once, until lightly charred, about 3 minutes per side.
Step 7: Finish Grilled Pineapple Salsa. Chop it up and mix with red onion, jalapeno, lime juice, and salt and pepper.
Step 8: Plate & Enjoy. Add the salsa to the pork and toss everything together. Serve with tortillas and Roasted Tomatillo-Chipotle Salsa for your guests to make soft tacos.
Optional Variations & Dietary Adaptations
- Swap the protein: While al pastor is traditionally made with pork, this marinade also works well with boneless skinless chicken thighs or skirt steak. Adjust grilling time as needed.
- Skip the tortillas: Serve the grilled al pastor over taco salads, veggie burrito bowls, or piled onto nachos.
- Go big: Turn it into a hearty burrito with cilantro lime rice, Instant Pot black beans, and your favorite veggies.
Expert Tips
- Achiote option: Add achiote paste for a deeper red color and earthier flavor. This recipe is designed to work beautifully without it.
- Don’t rush the marinade: Pineapple helps tenderize the pork and infuse it with chile flavor. Marinate at least 2–4 hours, or up to 24 hours for best results.
- Get a head start: Marinate the pork a day or two ahead, then grill, slice, and refrigerate until ready to serve.
- Make it party-friendly: Cook the pork a day in advance, make the pineapple salsa the day of, then reheat everything together in a cast-iron skillet on the grill.
- Serve it up: Pair with warm tortillas and a pitcher of skinny cantaritos for a festive, crowd-pleasing spread.
Frequently Asked Questions
Traditional al pastor is made with pork shoulder cooked on a vertical spit, but for grilling at home, pork sirloin is a better choice. It’s leaner, easier to slice thinly, and cooks quickly without drying out. Pork loin can also be used—just be careful not to overcook it.
While many of the same ingredients are used in both recipes, carne adovada is more of a stew whereas al pastor is a dry preparation.
If you love al pastor, chances are you’ll also love carnitas. That said, the preparation and cut of meat is quite different between the two. Carnitas are made from a pork butt that is slow-cooked in a braise until fork-tender and shredded. Al pastor is grilled to smoky perfection and then chopped.
No, you can easily make this recipe on your stovetop as well by cooking the meat in a large heavy skillet or grill pan over medium-high heat.
The roasted pineapple salsa in this recipe plus a squeeze of lime juice and a sprinkling of fresh cilantro, is perfection.
This easy roasted tomatillo-chipotle salsa and my homemade roasted pineapple salsa are my favorites with these tacos al pastor!
Mexican Taco Recipes
Did you make these Grilled Tacos al Pastor? I’d love to hear how they turned out—leave a 🌟 star rating and share your thoughts in the comments below.
Summarize & Save This Content On
Grilled Tacos al Pastor (Home-Style Pork Tacos with Pineapple)
Ingredients
- 3 guajillo chiles, softened
- 3 chipotle chiles in adobo sauce, plus 2 tablespoons of the canning sauce
- 1/4 cup olive oil
- 1/2 cup fresh orange juice
- ½ red onion, roughly chopped
- 2 pineapple rounds, cored
- 3 garlic cloves
- 2 teaspoons coarse kosher salt
- 1 teaspoon dried oregano, preferably Mexican
- 1/4 teaspoon ground cumin
- 2 pounds pork sirloin, thinly sliced
- Roasted Pineapple Salsa
- Corn tortillas
Garnishes
Instructions
- Remove stem and seeds from guajillo chile pods and place pods in hot water for about 15 minutes to soften.
- In a blender, combine the softened guajillo chile pods, chipotle chiles, adobo sauce, oil, juice, onion, pineapple, garlic, salt, and spices. Blend until smooth. Place the pork chops in a large gallon re-sealable bag and pour the marinade over the meat. Cover and refrigerate for at least one hour, but I would suggest overnight to lock in the flavors.
- On a hot grill lay pork chops in a single layer. When richly browned, usually just about 3 to 4 minutes, flip and brown the other side.
- As the meat is done, transfer it to a cutting board and chop it up (between 1/4 and 1/2-inch pieces). Scoop into a skillet and place on a warm grill keeping the meat warm.
- Add the pineapple salsa to the pork and toss everything together.
- Serve with tortillas and salsa for your guests to make soft tacos.
Notes
- No achiote needed: This recipe was developed without achiote paste to keep the ingredients accessible. For a deeper red color and earthier flavor, achiote paste can be added to the marinade if desired.
- Marinating time: Marinate the pork for at least 2–4 hours, or up to 24 hours for best flavor.
- Make ahead: The pork can be marinated, grilled, sliced, and refrigerated up to 2 days in advance. Reheat gently before serving.
- Pork substitutions: Pork sirloin is recommended for grilling, but pork loin also works—just avoid overcooking.
- Heat level: These tacos are flavorful but not overly spicy. Remove seeds from jalapeños if serving sensitive eaters.
- Serving tip: Warm tortillas and serve with extra pineapple salsa, lime wedges, and cilantro.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography: Jenna Sparks
We just had a fiesta here in Spain with huge fireworks and made the tacos al pastor for the viewing party. The group is all American and they fell in love with the tacos. Huge hit. We miss good tacos in Spain, so I’ve been going through all your taco recipes. Thank you.
Do you cut the chops in thin strips before marinating? Thanks !
No, chop after the meat is cooked.
This sounds wonderful. I love your recipes & website. I have been wondering if the marinade can be made & used as a sauce (Obviously NOT after you have had the raw pork soaking in it, hahaa!)? It is such a lovely combination of ingredients. Can it be thickened? What would you suggest? Thank You So Much~♡♡♡
Hi Again! Hahaaa! In the question I had written to you today, I had left out that I ♡♡♡LOVE EL PASTOR! Some of my very favorite tacos are made from it. I love diced sweet pineapple tidbits, finely diced red onion, cilantro, & a good spicy salsa verde on them.
YES! Feel free to reserve a bit of sauce and use a sauce/salsa!!! It’s so good!
I would suggest pulling the pork rather than chopping…
This looks amazing! I’m glad you posted the recipe, I was hoping that you did when I saw the Cinco De Mayo post. Thanks.
My all time favorite tacos! Have never had the courage to make them at home, maybe I’ll give this a try. Problem is if they come out good, I might have to eat them every other day :s
The recipe is soooo easy! And very tempting to make more often at home. You totally need to give this recipe a try. Maybe freeze half before you eat it all. LOL!
¡Feliz Cinco de Mayo! This is a perfect way to reproduce tacos al pastor in the home, so reminiscent of all the tacos de pastor with pineapple dripping down from the top of the pile in puestos all over Mexico. Just great. Thank you.
Thank you so much! The marinade turned out incredible! Our tacos got lots of compliments at our li’l Cinco de Mayo celebration. And truly the recipe is VERY EASY. It made for a very relaxing fiesta 😉
That looks mighty scrumptious!
Happy Cico de Mayo!
Cheers,
Rosa
Thank you Rosa! Hope your weekend was fun!