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Pulled Pork and Pineapple Tacos

Pulled Pork and Pineapple Tacos

with Charred Corn Salsa and Lime Crema

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If you think sweet and savoury combos are delicious, prepare to be blown away by these pulled pork and pineapple tacos, co-starring corn and kale! A zesty lime crema elevates this dish to a new family favourite!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking difficultyMedium

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

600 g

Pulled Pork

12 unit

Flour Tortillas


1 unit


7 g


9 tbsp

Sour Cream


56 g

Feta Cheese


227 g

Corn Kernels

1 unit

Chicken Broth Concentrate

2 tbsp

Tomato Sauce

1 tbsp

Mexican Seasoning

113 g

Red Onion, chopped

190 g


113 g

Baby Kale

Not included in your delivery

1 tsp


1 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories810 kcal
Fat34 g
Saturated Fat12 g
Carbohydrate82 g
Sugar13 g
Dietary Fiber6 g
Protein48 g
Cholesterol130 mg
Sodium1670 mg
Instructionsarrow up iconarrow up icon
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Before starting, preheat your broiler to high and wash and dry all produce. Cut pineapple into 1/2-inch pieces. Wrap the tortillas in foil. Add pork, Mexican Seasoning, broth concentrate, tomato sauce and 2 tbsp water into an 8x8-inch baking dish. Toss together, then lay the pineapple pieces on top. Broil the pork and tortilla packet side by side in middle of oven, until warmed through, 10-12 min.**


While the pork and tortillas cook, heat a large non-stick pan over medium-high heat. When hot, add corn and onions to the dry pan. Season with salt and pepper. Cover and cook, stirring halfway through cooking, until dark golden-brown, 7-8 min. Remove from heat.


While veggies char, zest and juice the lime. Roughly chop cilantro. Mix sour cream and lime zest in a small bowl. Season with salt and pepper. Set aside.


Whisk together lime juice, 1 tsp sugar and 1 tbsp oil in a medium bowl. Drizzle half the lime dressing over the charred corn-onion mixture. Stir in cilantro. Season with salt and pepper.


Add baby kale to the medium bowl with the remaining lime dressing. Add the remaining corn-onion salsa. Toss to combine.


Divide pork and pineapple between tortillas, then top with half the charred-corn salsa. Dollop over lime crema and crumble over feta. Divide pork tacos and kale-corn salad between plates.