Tacos Al Pastor with Grilled Pineapple Salsa
Updated Jul 10, 2025, Published Jun 13, 2025
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Why You’ll Love This Recipe
Tacos Al Pastor are a beloved Mexican street food, and for good reason. Traditionally, cooks prepare them with pork marinated in a vibrant chile and pineapple mixture, then stack and roast the meat on a vertical spit (like shawarma). These tacos are bold, smoky, and a little sweet. While the authentic method requires special equipment, this easy at-home version delivers the same incredible flavor—no rotisserie needed.
Table of Contents
This recipe is completely gluten-free, dairy-free, egg-free, nut-free, and soy-free, making it great for nearly everyone at your table. The marinade bursts with spice and tangy pineapple juice. Grilled pineapple salsa adds brightness and balance. Whether you’re cooking for a crowd or meal-prepping flavorful leftovers, this recipe deserves a place in your summer rotation.
What You Will Need
You’ll only need a handful of flavorful ingredients to make these tacos.
For the Al Pastor Marinade:
- Dried guajillo and chile de árbol chiles
- Adobo sauce from canned chipotles
- Garlic, oregano, cumin, paprika, turmeric
- Pineapple juice and Marukan Organic Seasoned Rice Vinegar
- Boneless pork shoulder or Boston Butt
For the Pineapple Salsa:
- Fresh pineapple
- Red onion, jalapeño, fresh cilantro
- Lime juice and more Marukan Organic Seasoned Rice Vinegar
For Serving:
- Corn tortillas
- Fresh cilantro and lime wedges
Tips and Variations
- Let the pork marinate overnight. This step brings out the most flavor.
- Swap the pork for chicken thighs, tofu, or portobello mushrooms for a vegetarian twist.
- Use fresh pineapple whenever possible. Grilling caramelizes the fruit and boosts its natural sweetness.
- Set up a toppings bar with avocado, cabbage, pickled onions, and hot sauce so everyone can build their perfect taco.
Frequently Asked Questions
What does “Al Pastor” mean?
“Al Pastor” translates to “in the style of the shepherd.” Lebanese immigrants introduced shawarma-style cooking to Mexico. Locals adapted the method using pork and Mexican flavors, creating Tacos Al Pastor.
Can I cook the pork without a grill?
Yes! Sear it in a hot cast iron skillet or broil in the oven until nicely charred and fully cooked.
Is the marinade spicy?
It carries a gentle heat, mostly from the chile de árbol. For a milder version, reduce or omit that chile.
How do I store leftovers?
Store the grilled pork and salsa separately in airtight containers. They’ll stay fresh in the fridge for up to three days.
Tacos Al Pastor might have deep traditional roots, but this easy version brings the flavor home with minimal effort. With help from Marukan Organic Seasoned Rice Vinegar, the marinade sings with brightness. Pair these tacos with your favorite drink and enjoy a relaxed, flavor-filled taco night with friends and family.
Gluten-Free Tacos Al Pastor with Grilled Pineapple Salsa
Ingredients
For the Al Pastor Marinade:
- 6 dried guajillo chiles, stems and seeds removed
- 1 dried chile de abrol, stems and seeds removed
- 3 tablespoons adobo sauce, (from a can of chipotle peppers)
- 5 garlic cloves
- 3 teaspoons Kosher salt
- 1 ½ teaspoons dried oregano
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons paprika
- 1 ½ teaspoons turmeric
- ¼ cup Marukan Organic Seasoned Rice Vinegar
- ¼ cup pineapple juice
- 3 pounds boneless pork shoulder or Boston Butt
- Vegetable oil
For the Grilled Pineapple Salsa:
- 1 fresh pineapple sliced
- ⅓ small red onion, finely diced
- 1 small jalapeño, finely diced (seeds removed for milder salsa)
- ⅓ cup chopped fresh cilantro
- 1 ½ tablespoons Marukan Organic Seasoned Rice Vinegar
- Juice of 1 lime
- Salt to taste
For Tacos:
- 16 Corn tortillas, grilled or warmed
- Fresh cilantro
- Lime wedges
Instructions
- Bring a small pot of water to a boil. Add the dried chiles, then remove from heat. Let soak for 10 minutes, until softened. Drain.
- In a blender, combine the softened chiles, adobo sauce, garlic, salt and spices, Marukan Organic Seasoned Rice Vinegar, and pineapple juice. Blend until smooth.
- Slice the pork horizontally into long, 1/4’’ thick pieces Place the pork in a large bowl or zip-top bag. Pour the marinade over the pork, ensuring all pieces are coated. Cover and refrigerate for at least 4 hours (overnight is best for deeper flavor).
- Remove pork from refrigerator and let sit at room temperature while the grill preheats. Preheat grill to medium-high temperature. Oil the grates.
- Remove the pork from the marinade. Grill the pork a few minutes per side or until it is charred and reaches and internal temperature of 145°F. Remove from grill and let rest.
Make the Grilled Pineapple Salsa:
- Grill the pineapple slices for 2-3 minutes per side, until caramelized. Let cool slightly, then dice into small chunks.
- In a bowl, combine the grilled pineapple, red onion, jalapeño, cilantro, Marukan Organic Seasoned Rice Vinegar, and lime juice.
- Season with salt to taste.
- Serve with tortillas, cilantro, and lime wedges.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
