Jamika Pessoa's Glazed Pork Tacos With Pineapple Slaw

Mar. 15, 2025

Photo: Victor ProtasioAccording to chefJamika Pessoa,“A good home cook recipe is one that is easy to follow and creates lots of flavor in a short amount of time.” And this 35-minute meal is perfect for a weeknight dinner.“You feel like you are on a tropical getaway with every bite,” Pessoa says. “It’s spicy, savory and tangy from the Hawaiian-style pork with sweet crunch from the pineapple slaw.“The co-host of the daytime food showThe Good Dishshares a recipe with a sauce that can be used for other dishes, too. “I like that this recipe is simple, yet so versatile. The Hawaiian glaze tastes good on virtually anything!“Jamika Pessoa’s Glazed Pork Tacos With Pineapple Slaw1 cup pineapple juice2 tablespoons soy sauce1 tablespoon Dijon mustard½ cup sweet chili sauce, divided¼ cup fresh lime juice (from 2 limes), divided5 tablespoons olive oil, divided1 ½ lbs.s pork shoulder or pork tenderloin, cut into¾-in. pieces2 teaspoons kosher salt, divided1 teaspoon black pepper, divided1 (14-oz.) bag shredded coleslaw mix1 cup chopped fresh pineapple, cut into½-in. pieces1 small red bell pepper, thinly sliced2 large scallions, sliced12 corn tortillas, warmed1.Whisk together pineapple juice, soy sauce, Dijon, ¼ cup of the sweet chili sauce and 2 tablespoons of the lime juice in a saucepan. Cook over medium, stirring often, until thickened and reduced slightly, 10 to 12 minutes. Remove from heat, and set aside.2.Heat 1 tablespoon of the olive oil in a large skillet over medium-high. Add half of the pork; sprinkle with ½ teaspoon of the salt and ¼ teaspoon of the pepper. Cook, stirring often, until pork is brown on all sides, about 5 minutes; transfer to a plate. Repeat with remaining pork and same amounts of oil, salt and pepper. Return cooked pork to skillet, and pour in pineapple-glaze mixture; stir to coat. Continue to cook until pork has cooked through and glaze has reduced and thickened, 8 to 10 minutes.3.Whisk together remaining ¼ cup sweet chili sauce, 2 tablespoons lime juice and 3 tablespoons olive oil in a large bowl. Add coleslaw mix, chopped pineapple, bell pepper and scallions. Toss to coat. Sprinkle with remaining 1 teaspoon salt and ½ teaspoon pepper. To serve, place a large spoonful of slaw on a warm tortilla; top with glazed pork.Serves:6Active time:35 minutesTotal time:35 minutesQuick tip!Corn tortillas are best warmed over dry heat, without oil or butter. Heat them in a cast iron skillet for 20 seconds on each side or place them, one at a time, directly over the grate of a gas flame for about 5 seconds on each side.

Photo: Victor Protasio

According to chefJamika Pessoa,“A good home cook recipe is one that is easy to follow and creates lots of flavor in a short amount of time.” And this 35-minute meal is perfect for a weeknight dinner.“You feel like you are on a tropical getaway with every bite,” Pessoa says. “It’s spicy, savory and tangy from the Hawaiian-style pork with sweet crunch from the pineapple slaw.“The co-host of the daytime food showThe Good Dishshares a recipe with a sauce that can be used for other dishes, too. “I like that this recipe is simple, yet so versatile. The Hawaiian glaze tastes good on virtually anything!“Jamika Pessoa’s Glazed Pork Tacos With Pineapple Slaw1 cup pineapple juice2 tablespoons soy sauce1 tablespoon Dijon mustard½ cup sweet chili sauce, divided¼ cup fresh lime juice (from 2 limes), divided5 tablespoons olive oil, divided1 ½ lbs.s pork shoulder or pork tenderloin, cut into¾-in. pieces2 teaspoons kosher salt, divided1 teaspoon black pepper, divided1 (14-oz.) bag shredded coleslaw mix1 cup chopped fresh pineapple, cut into½-in. pieces1 small red bell pepper, thinly sliced2 large scallions, sliced12 corn tortillas, warmed1.Whisk together pineapple juice, soy sauce, Dijon, ¼ cup of the sweet chili sauce and 2 tablespoons of the lime juice in a saucepan. Cook over medium, stirring often, until thickened and reduced slightly, 10 to 12 minutes. Remove from heat, and set aside.2.Heat 1 tablespoon of the olive oil in a large skillet over medium-high. Add half of the pork; sprinkle with ½ teaspoon of the salt and ¼ teaspoon of the pepper. Cook, stirring often, until pork is brown on all sides, about 5 minutes; transfer to a plate. Repeat with remaining pork and same amounts of oil, salt and pepper. Return cooked pork to skillet, and pour in pineapple-glaze mixture; stir to coat. Continue to cook until pork has cooked through and glaze has reduced and thickened, 8 to 10 minutes.3.Whisk together remaining ¼ cup sweet chili sauce, 2 tablespoons lime juice and 3 tablespoons olive oil in a large bowl. Add coleslaw mix, chopped pineapple, bell pepper and scallions. Toss to coat. Sprinkle with remaining 1 teaspoon salt and ½ teaspoon pepper. To serve, place a large spoonful of slaw on a warm tortilla; top with glazed pork.Serves:6Active time:35 minutesTotal time:35 minutesQuick tip!Corn tortillas are best warmed over dry heat, without oil or butter. Heat them in a cast iron skillet for 20 seconds on each side or place them, one at a time, directly over the grate of a gas flame for about 5 seconds on each side.

According to chefJamika Pessoa,“A good home cook recipe is one that is easy to follow and creates lots of flavor in a short amount of time.” And this 35-minute meal is perfect for a weeknight dinner.

“You feel like you are on a tropical getaway with every bite,” Pessoa says. “It’s spicy, savory and tangy from the Hawaiian-style pork with sweet crunch from the pineapple slaw.”

The co-host of the daytime food showThe Good Dishshares a recipe with a sauce that can be used for other dishes, too. “I like that this recipe is simple, yet so versatile. The Hawaiian glaze tastes good on virtually anything!”

Jamika Pessoa’s Glazed Pork Tacos With Pineapple Slaw

1 cup pineapple juice

2 tablespoons soy sauce

1 tablespoon Dijon mustard

½ cup sweet chili sauce, divided

¼ cup fresh lime juice (from 2 limes), divided

5 tablespoons olive oil, divided

1 ½ lbs.s pork shoulder or pork tenderloin, cut into¾-in. pieces

2 teaspoons kosher salt, divided

1 teaspoon black pepper, divided

1 (14-oz.) bag shredded coleslaw mix

1 cup chopped fresh pineapple, cut into½-in. pieces

1 small red bell pepper, thinly sliced

2 large scallions, sliced

12 corn tortillas, warmed

1.Whisk together pineapple juice, soy sauce, Dijon, ¼ cup of the sweet chili sauce and 2 tablespoons of the lime juice in a saucepan. Cook over medium, stirring often, until thickened and reduced slightly, 10 to 12 minutes. Remove from heat, and set aside.

2.Heat 1 tablespoon of the olive oil in a large skillet over medium-high. Add half of the pork; sprinkle with ½ teaspoon of the salt and ¼ teaspoon of the pepper. Cook, stirring often, until pork is brown on all sides, about 5 minutes; transfer to a plate. Repeat with remaining pork and same amounts of oil, salt and pepper. Return cooked pork to skillet, and pour in pineapple-glaze mixture; stir to coat. Continue to cook until pork has cooked through and glaze has reduced and thickened, 8 to 10 minutes.

3.Whisk together remaining ¼ cup sweet chili sauce, 2 tablespoons lime juice and 3 tablespoons olive oil in a large bowl. Add coleslaw mix, chopped pineapple, bell pepper and scallions. Toss to coat. Sprinkle with remaining 1 teaspoon salt and ½ teaspoon pepper. To serve, place a large spoonful of slaw on a warm tortilla; top with glazed pork.

Serves:6

Active time:35 minutes

Total time:35 minutes

Quick tip!

Corn tortillas are best warmed over dry heat, without oil or butter. Heat them in a cast iron skillet for 20 seconds on each side or place them, one at a time, directly over the grate of a gas flame for about 5 seconds on each side.

source: people.com