Sweet and Spicy Pork and Pineapple Tacos
"You have a few options for pineapple here. I've made this recipe using a 20 ounce can of pineapple chunks - draining the juice and reserving 1/4 cup for the recipe and using the pineapple in the tacos. I've also used fresh pineapple and opened one of those small 6-ounce cans of pineapple juice to use in the recipe (using 1/4 cup and reserving the rest to use in a future smoothie or something like that)...."
INGREDIENTS
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2 pounds pork tenderloin, trimmed and cut into 1-inch cubes
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Salt and pepper
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1 tablespoon oil
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4 garlic cloves, finely minced or pressed
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1 teaspoon ground cumin
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2 teaspoons chili powder
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Pinch of cayenne pepper (more to taste, if wanted)
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1/4 cup pineapple juice
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2-3 cups diced pineapple (see note above)
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2-3 tablespoons chopped fresh cilantro
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Corn or flour tortillas for serving
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