Grilled Pork Tacos with Grilled Pineapple
1 cup Mexican salsa, a chipotle variety with roasted tomatillos and garlic or something similar (hot)
1/4 cup adobo sauce from a can of chipotle chilies in adobo sauce
1 1/2 pounds pork shoulder, sliced 1/4 inch thick
1 medium red onion, sliced into 1/4 inch rounds
6 ounces, 1/4 inch thick fresh pineapple rounds
12 or more corn tortillas, warmed
Cabo Fresh Mild or Authentic Guacamole
Cilantro (optional)

Combine salsa, adobo sauce in a blender and blend about 5 seconds. Place pork in a glass Pyrex dish and pour sauce over, coating all sides. Cover and refrigerate 1 hour. Heat grill to high. Clean grill and brush with vegetable oil. Brush onion slices with oil and season with salt. Grill onion slices until grill marks are dark brown on both sides, 3 to 5 minutes per side and transfer to a cooler part of the grill and cook until soft. Repeat with pineapple slices. In batches grill pork over direct heat, about 2 minutes per side.
Transfer pork to a cutting board and chop into 1/2 - inch pieces. Add to a skillet and keep warm on grill. Chop onion and pineapple into bite size pieces and add to skillet, and toss. Season to taste with salt. Serve pork with warm tortillas and Cabo Fresh Guacamole.

Makes 6 servings