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Ingredients
- 1 chopotle chile plus 2 Tbsp. sauce (from 1 can chilies in adobo)
- 3 Tbsp. honey
- 2 cloves garlic, crushed with press
- 1/2 small pineapple, peeled and cut into 1/2" thick slices
- 1 lb. (3/4") boneless pork chops
- 1/2 small white onion, sliced
- 1/4 cup chopped fresh cilantro leaves
- 8 corn tortillas, warmed
Preparation
Step 1
Preheat outdoor grill on medium.
In blender, puree chile, sauce, honey, garlic, half of the pineapple slices, and 1/4 tea. each salt and pepper. Pour 1/3 cup sauce into pie plate: pour remaining into small bowl for serving.
Add pork to sauce in plate; turn to coat. Let stand. Grill onion and remaining pineapple 4-6 minutes, until tender, turning. Transfer to cutting board.
Grill pork, thinly coated with sauce, 6-8 minutes or until meat just loses its pink color, turning once.
Chop onion and pineapple; place in a bowl. Stir in cilantro and 1/4 tea. each salt and pepper. Cut pork into chunks; place in tortillas with pineapply mixture.
Serve with reserved sauce.