Recipes and Links

Pork and Pineapple Tacos or Over Rice

This is one of those recipes developed when your mind is thinking Mexican, but your ingredients

scream Asian. Use tortillas or rice, your preference, but either way, enjoy. Barb L.


Yield: Approximately 6-8 tacos


3-4 cloves garlic, minced fine (about 1 1/2 Tbsp)

¼ tsp-1 Tbsp Flying Olive Cayenne Red Chili Extra Virgin Olive Oil (very spicy), Harissa (medium spicy), or Flying Olive Garlic, Cilantro and Roasted Onion, or a Single Varietal of Choice

1 tsp ground cumin

2 tsp chili powder (if you like more heat, use a spicy one)

¼ cup Flying Olive Pineapple Balsamic Vinegar

1 pound pork loin or loin chops cut into 1” cubes

1 cup of pineapple chunks in juice, drained, (about ½ a 20 oz can)

1 Tbsp Flying Olive Garlic Extra Virgin Olive Oil or more of any of the EVOO’s above depending on the level of spiciness you like

2-3 Tbsp chopped fresh cilantro leaves

Corn or flour tortillas or, if you prefer, cooked rice

Additions: I think a cubed avocado would be great with these if it didn’t look like the icky one I was planning to use! Cheese, not so much


Mix the garlic, Flying Olive EVOO of Choice, ground cumin, chili powder, and Flying Olive Pineapple Balsamic Vinegar in a bowl. Stir in pork cubes and stir to combine. Marinate for about 30 minutes.

Heat a skillet (cast iron works wonders here) to med-high. When warm, add the Flying Olive Garlic EVOO, or EVOO of Choice. Spoon the pork cubes out of the marinade and cook for about 2 minutes on each side until lightly brown. Add the pineapple chunks, after draining, and the remaining marinade left in the bowl. Cook for a 1-2 minutes until the marinade begins to caramelize over the pork and pineapple. Turn down the heat so that the mixture doesn’t burn. The pineapple and pork should continue to get brown.

Warm the tortillas according to package directions. If you prefer, rice is also great for this dish. Place a few chunks of the filling in each tortilla, or spoon the mixture over the rice. Add any other condiments desired, sprinkle with the chopped cilantro and serve.

Submitted by Barb L.