Pineapple Sriracha Pulled Pork Tacos

Got leftover pulled pork? Turn it into something incredible with these Pineapple Sriracha Pulled Pork Tacos made on the Blackstone Griddle! 🔥🌮 This recipe gives Taco Tuesday a tropical twist—smoky pulled pork reheated on the griddle, hit with sweet-heat pineapple sriracha seasoning, topped with fresh pineapple salsa, and finished with a drizzle of BBQ sauce. Sweet, spicy, smoky perfection in minutes.

Ingredients

For the Pineapple Salsa

3–4 cups drained pineapple (fresh or canned)
1 red bell pepper, finely diced
½ red onion, finely diced
1 jalapeño, deseeded and diced
Handful of fresh cilantro, chopped
Juice of 1 lime
Salt, to taste

For the Tacos

Leftover smoked pulled pork
Blackstone Pineapple Sriracha seasoning
Soft taco shells (flour or corn)
BBQ sauce (Sweet Baby Ray’s recommended)

Instructions

1. Make the Pineapple Salsa

Combine pineapple, red bell pepper, red onion, jalapeño, cilantro, lime juice, and salt in a bowl.
Mix well and let marinate while you prep the tacos.

2. Reheat & Season the Pork

Heat your Blackstone Griddle over medium heat.
Add pulled pork to the griddle and cook until warmed through.
Season generously with Blackstone Pineapple Sriracha seasoning and toss to coat.

3. Warm the Tortillas

On a cooler section of the griddle (low heat), warm taco shells until soft and pliable.

4. Assemble the Tacos

Fill each tortilla with seasoned pulled pork.
Spoon pineapple salsa over the top.
Drizzle with BBQ sauce.

5. Serve & Enjoy

Serve hot for the perfect balance of sweet, smoky, and spicy flavors.

Tips & Variations

Use fresh grilled pineapple for a deeper, caramelized sweetness.
Swap the jalapeño for serrano peppers if you want more heat.
These tacos pair perfectly with a side of elote-style street corn.