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Pork and pineapple taco bowls are the best weeknight dinner! They’re quick and easy but the pineapple slaw takes them over the top.
Oh my, this just may be my favorite taco-inspired recipe yet! And if you’ve followed me for long, you know I have a lot of ’em. (Check out my grilled veggie and refried bean tacos and my easy Tex Mex casserole for more!)
So what makes these pork and pineapple taco bowls stand out? Well, I love the ground pork mixture. It cooks incredibly quickly and is bursting with flavor. But what really steals the show is that pineapple slaw. It’s bright, acidic and just the teeniest bit spicy (though you can totally skip the jalapeño if you like). I recommend chopping the pineapple, jalapeño and red onion ahead of time so the slaw comes together easily when you’re making dinner.
Convinced that you should make these pork and pineapple taco bowls? Good! Here’s what you need to do:
Start by making the slaw. That way the flavors will have a bit of time to meld while you cook the pork. If you’ve done the chopping ahead of time, this slaw will come together quickly. Simply toss together the coleslaw mix, diced pineapple, chopped jalapeño, chopped red onion, salt and lime juice. So simple and SO freaking good.
While that deliciousness sits in its bowl, it’s time to cook the pork. Cook the pork on the stovetop with the rest of the chopped onion and your taco seasoning. While the pork cooks, cut your avocado. Finally, assemble the bowls and bask in the deliciousness that is this weeknight meal prep dinner.
Pork and Pineapple Taco Bowls
Servings: 4
Calories: 572.5kcal
For the Pineapple Slaw:
- 10 oz coleslaw mix
- 1 pineapple
- 1 jalapeño
- 1/2 red onion
- 2 limes or 2 T lime juice
- 1/4 tsp salt
For the Pork and Pineapple Taco Bowls
- 1 # ground pork
- 2 T taco seasoning*
- 1/2 red onion
- 1 T olive oil
- 2 avocados
For the Pineapple Slaw:
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Core and peel 1 pineapple and dice into small pieces.
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Dice 1 jalapeno (remove seeds).
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Finely Chop ½ red onion.
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Combine coleslaw mix, diced pineapple, diced jalapeno, and chopped red onion in a large bowl.
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Add juice of two limes (~2T) and ¼tsp salt and mix well to combine.
For the Pork and Pineapple Taco Bowls:
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Chop 2 avocados into small chunks, set aside. Chop ½ red onion.
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Heat 1T olive oil in a large sauté pan over medium heat. Add 1# ground pork, chopped onion, and 2T taco seasoning.
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Cook, breaking up meat, until cooked through.
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Build taco bowls by evenly dividing pineapple slaw, pork, and avocado between 4 bowls.
** Nutrition information is for 1 serving.
Calories: 572.5kcal | Carbohydrates: 28.7g | Protein: 33.9g | Fat: 38.4g
Can I meal prep pork and pineapple taco bowls?
Yes, these pork and pineapple taco bowls are perfect for meal prep. In fact, I highly recommend it, especially if you’re planning to serve this dish on a weeknight. (New to meal prep? Check out my article on How I Meal Prep 1 Week in 1 Hour!)
All you need to do to meal prep these pork taco bowls is a bit of chopping. You’ll chop one red onion and one jalapeño. This is an aspect you can really personalize to meet your own preferences. If you love spice, leave a few jalapeño seeds in or be bold and use two jalapeños. Or if you have littles or just hate all things spicy, omit the jalapeño and add in a bit of chopped bell pepper.
Next, you’ll core, peel and dice 1 pineapple. (Not sure how to do this? I have a short video for ya with my technique.)
And that’s really all you need to do! On “dish day,” (psst! That’s Prep Dish lingo for the night you finish cooking and serve your prepped meals) you’ll simply mix your slaw, cook your quick-cooking ground pork, chop your avocado and assemble the pork taco bowls. That’s it! It’s amazing how a little bit of meal prep can make a tasty dish like this work for weeknights.