My husband and I tried pork and pineapple tacos at a food truck in Hawaii. They were so tasty, I decided to experiment and make my own version at home.
—LORI MCLAIN DENTON, TX
START TO FINISH: 25 MIN. • MAKES: 4 SERVINGS (2 TACOS EACH)
1 package (15 ounces) refrigerated pork roast au jus
1 cup well-drained unsweetened pineapple chunks, divided
1 tablespoon canola oil
1 /2 cup enchilada sauce
8 corn tortillas (6 inches), warmed
1 /2 cup finely chopped onion
1 /4 cup chopped fresh cilantro
Optional ingredients: crumbled queso fresco, salsa verde and lime wedges
1. Coarsely shred pork, reserving the juices. In a small bowl, crush half of the pineapple chunks with a fork.
2. In a large nonstick skillet, heat oil over medium-high heat. Add the remaining whole pineapple chunks; cook for 2-3 minutes or until lightly browned, turning occasionally. Remove from pan.
3. Add enchilada sauce and the crushed pineapple to the same skillet; stir in pork and reserved juices. Cook over medium-high heat for 4-6 minutes or until liquid is evaporated, stirring occasionally.
4. Serve in tortillas with whole pineapple chunks, onion and cilantro. If desired, top with cheese and salsa and serve with lime wedges.
PER SERVING 2 tacos: 317 cal., 11g fat ( 3g sat. fat ) , 57mg chol., 573mg sod., 36g carb. ( 12g sugars, 5g fiber ) , 24g pro. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.