Recipe
Honey Pineapple Teriyaki Al Pastor Tostadas
Serves
6
Total Time
6 hours 25 minutes
Prep Time
15 minutes
Marinate Time
6 hours
Cook Time
10 minutes
About
These honey pineapple teriyaki al pastor tostadas are sweet, smoky, crispy, and completely craveable. Juicy al pastor-style filling gets a tropical twist from honey pineapple teriyaki sauce, then layered onto crunchy tostadas with fresh toppings. Perfect for taco night or entertaining, this recipe is a bold take on classic al pastor recipes.
Tips & Tricks
- Fresh or canned pineapple both work well in this recipe.
- Prep the toppings ahead of time for easy assembly.
- Swap tostadas with tortillas for quick tacos instead.
Ingredients
For the al Pastor Pork
- 1.5 lb Pork Tenderloin
- 3 Garlic Cloves
- 1 cup Kikkoman® Teriyaki BBQ & Glaze Sauce, Honey & Pineapple
- 1 Tbsp Achiote Paste
- 1 Tbsp Ancho Chili Powder
- 1 tsp Ground Cumin
- 1 tsp Dried Oregano
- 1 tsp Kosher Salt
- 1 tsp Black Pepper
For the Pickled Onions
- 1/2 Red Onion
- 1/4 cup Kikkoman® Rice Vinegar Brewed from Sticky Rice
- 1/2 Tbsp Sugar
- 1/2 tsp Kosher Salt
For the Tostadas
- 2 cup Pineapple Rings
- 2 Avocados
- 1/4 cup Cilantro, finely chopped
- 12 Tostadas
Directions
- Slice tenderloin into 1-inch medallions. To a blender, add garlic, sauce, achiote paste, chili powder, cumin, oregano, salt, and pepper. Blend until smooth. Pour marinade over pork in a bag or dish and rub into meat. Seal and refrigerate at least 6 hours and up to 24 hours. Grill or sear pork and pineapple until cooked through, about 5 minutes per side on medium-high heat. Let rest. Dice pork and toss with additional sauce if needed. Cut pineapple into pieces. Set aside.
- Add sliced onions to a jar or container. Combine vinegar, salt, sugar, and warm water. Mix to dissolve. Pour over onions. Refrigerate for at least 1 hour and up to 3 weeks.
- Top crispy tostadas with avocado mash, pork, pineapple, pickled onions, cilantro, and a drizzle of more Teriyaki BBQ & Glaze Sauce, Honey & Pineapple
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